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Test Kitchen's Favorite Banana-Chocolate Chip Bread

Recipe photo courtesy of Marcus Nilsson

Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious.

Source: Martha Stewart Living, October 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Over-ripe bananas should be totally brown, slightly soft, and fragrant. You can also freeze them (in their skins) for up to six months. Let thaw completely, then pop them open from the stem end and squeeze the flesh and any juices directly into a bowl.

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  • CT718
    18 JAN, 2018
    This bread is really good. I had put a few old bananas in the freezer and they were perfect to use for this recipe. I only had 2 and there was plenty of banana flavor. Also, I used only 1/2 cup of bittersweet chocolate chips and we thought the amount of chocolate in the bread was perfect. I will definitely make this again. Next time, I might cut back on the butter.
    Reply
  • MS10673385
    5 OCT, 2017
    My family loves this recipe. It is the only banana bread my one son will eat. I stays so moist & the flavors are great. It does not last long in our house.
    Reply

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