Chocolate Chip Banana Bread

Wet

• 3 Very ripe bananas, mashed — about 1.5 cups mashed
• 1/2 cup Neutral oil
• 5/8 cup Brown sugar, packed
• 2 Eggs
• 2 tsp Vanilla extract

Dry

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 3/4 tsp Salt

Add-ins

• 1 cup Chocolate chips

Prep

1. Heat the oven to 175°C (350°F) and line a 9x5 loaf pan with parchment.

Add-ins

1. Put the chocolate chips in a small bowl with 1 tbsp of the measured flour and toss until dusted. Set aside. (Tip: Take that tablespoon from the 2 cups the recipe already calls for — don't add extra, or you'll dry the loaf out.)

Wet

1. Mash the bananas, then whisk in the oil, brown sugar, eggs, and vanilla until smooth.

Dry

1. Whisk the remaining flour with the baking soda and salt.

Combine

1. Fold the dry into the wet just until nearly combined, then add the floured chips and fold two or three more times only. (Tip: Adding the chips at the very end means the last few folds do double duty — distributing the chips and finishing the batter — so you mix less overall.)

Bake

1. Bake until a skewer comes out with moist crumbs and no wet batter. (Tip: Aim between chips when you test — hitting a melted chip gives a false wet reading every time.)

Cool

1. Cool in the pan 15 minutes, then turn out onto a rack.