Deliciously sweet, easy to make, moist chocolate chip banana bread recipe.
Monday is here and you’ve bought your weekly bunch of bananas for smoothies or general consumption. A few days later life happens and those bananas are no longer vibrant yellow but rather brown, spotty or black. Well guys you know what they say (The darker the berry….the sweeter the juice) So before you chuck them out this chocolate chip banana bread recipe is here to the rescue. Deliciously sweet, easy to make, moist and oozing with chocolate.
I purposefully buy lots of bananas so I’ll have 4 overripe ones ready for my weekend baking activities.
Pro tip: Once your bananas start to go medium brown put them in the fridge to slow down the ripening process then come Sunday (or 2 days later) you’ll have perfectly overripe bananas ready for baking.
*For a gluten free option-simply swap flour to your liking. I use cassava flour by mhogofoods which you can get from Chandarana or Naivas supermarket. As for chocolate it’s best to use something dark (Dairyland Dark Compound) as the bananas will add quite a bit of sweetness. Available in most supermarkets as well.
If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai so I can see your creations and share it with the online community. Enjoy!
Yours,
Jemutai.