Chocolate Chip Banana Bread Recipe


| 6/16/2014 4:59:00 PM


banana bread

I ought to have baking down by now. I have been cooking and baking for most of my life, and I left culinary school with a perfect 4.0 grade-point average. I have churned out flawless soufflés and stunning French fruit tarts . . . and yet . . . sometimes I struggle with the simplest of baked goods.

Both because I find it completely irresistible on my plate and because I can never seem to get it right in the kitchen, banana bread has always been my kryptonite.

Whether developing my own recipes or attempting to follow a cookbook to the letter, something always went wrong in the execution. Too wet, too dry, too bland, too funky—you name it.

Recently, with a bunch of bananas steadily blackening on my counter, I decided to give it another go. And this time something magical happened: banana bread success!



Many banana bread recipes request buttermilk for its signature tang and acid content, but this go around I opted for something a little different. Pineapple juice stands in to lend sweetness, gentle acidity, and a fruity boost to the banana flavor in this delicious quick-bread.

graywolf12
6/18/2014 9:27:25 AM

There seems to be some missing instructions. "Wisk in f" Please send correct instructions. boblacoe@yahoo.com




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