Banana bread with dark chocolate chunks

I have been baking this banana bread for years. It is a no fail recipe from Joy of Cooking. This banana bread is wonderfully moist with a tight crumb and not too sweet. And almost always tastes better the next day. I like to enjoy thick slices of day old banana bread slathered with smooth and sweet peanut butter.

I had purposely over ripened 4 bananas on the counter and then froze them whole as I initially had intended to make banana fritters. It was drizzling gently outside when I pulled the bananas out of the freezer and I longed to have something simple, familiar and delicious baking in the oven. The fritters will have to wait for another time. As for the loaf- it did not make the next day - it had places to go and people to please ;)


Banana bread with dark chocolate chunks - adapted from Joy of Cooking
1 3/4 cup all purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup unsalted butter - room temperature
2/3 cup sugar
2 eggs
1 1/2 cup ripe mashed banana
1/2 cup chopped dark chocolate

Preheat oven to 350 degrees. Flour and butter in a loaf pan ( I used a 9 by 3 inch loaf pan)
Sift all dry ingredients and set aside.

Beat melted butter and sugar until creamy. Add in two eggs and beat until batter is light and pale. Pour in sifted ingredients and banana pulp in three stages. Lastly stir in chopped dark chocolate or chocolate chips. Bake in the preheated oven for 50 minutes to 1 hour. Cool before serving.