Chocolate Chip Banana Bread Mini-Loaves

• Vegetarian

• Produce

  • 3 Bananas, very ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 6 oz Chocolate chips, semisweet
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/3 cup Butter

Found on prettyprovidence.com

Description

Directions

• Preheat the oven to 350°F. Butter a mini-loaf pan.
• In a large mixing bowl, mash the ripe bananas and melted butter with a fork until smooth. Mix in the sugar until combined. Beat in the egg and stir in the vanilla.
• In a medium bowl, stir together the baking soda, salt, flour and cinnamon. In three batches, stir the flour mixture into the banana mixture until combined and creamy. Stir in the chocolate chips until evenly distributed.
• Bake in 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes, then loosen the sides of the loaves with a knife. Transfer the loaves from the pans to a cooling rack and let cook entirely, about 2 hours. To store, wrap tightly with plastic wrap or refrigerate up to 10 days.
• Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.