Spiced Chocolate Chip Banana Bread

• Produce

  • 1 Bananas, very ripe
  • 1 Ginger, ground

• Refrigerated

  • 1 Eggs, large

• Baking & Spices

  • 1 All-purpose flour
  • 1 Baking soda
  • 1 Brown sugar, light packed
  • 1 Cinnamon, ground
  • 1 Cloves, ground
  • 1 Granulated sugar
  • 1 Nutmeg
  • 1 Salt
  • 1 Semi-sweet chocolate chips
  • 1 Vanilla extract

• Dairy

  • 1 Butter, unsalted
  • 1 Heavy cream

• Beer, Wine & Liquor

  • 1 Banana liqueur

Found on mind-over-batter.com

Ingredients

• All-purpose flour, spooned then leveled
• Baking soda
• Salt
• Ground cinnamon
• Ground ginger
• Ground cloves
• Freshly grated nutmeg
• Light brown sugar, packed
• Granulated sugar
• Unsalted butter, melted
• Large eggs
• Very ripe bananas, mashed
• Vanilla extract
• Banana Liqueur
• Heavy cream
• Semi-sweet chocolate chips

Directions

• Preheat oven to 350° Fahrenheit. Butter a 9x5 inch loaf pan and line the bottom with parchment paper. Set aside. Add the flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and nutmeg to a medium bowl. Whisk to combine and set aside. In a large bowl add the sugars, melted butter, large eggs, ripe bananas, vanilla extract, and banana liqueur.  Whisk to combine. Add the spiced flour mixture, followed by the heavy cream. Fold gently until moistened. It’s OK to see a few spots of flour. Gently fold in the chocolate chips. Pour the mixture inside buttered loaf pan and bang a few times on your counter to rid the batter of air bubbles. Place loaf pan in the oven and bake for 50 – 55 minutes or until toothpick or cake tester inserted into several spots in the loaf (in case you insert into a piece of banana, which will show the loaf to be moist) comes out clean or with a few moist crumbs. Cool the loaf in the pan for 10-15 minutes, then transfer loaf to a wire rack and allow to cool completely. Adapted from: Tinas Chic Corner