Banana Bread by Katie
With high-altitude directions!
Makes: 1 small loaf | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 1½ cups (180 g) | flour | 203 g at high altitude |
| 1 tsp | baking powder | ½ tsp at high altitude |
| ½ tsp | baking soda | ¼ tsp at high altitude |
| ¼ tsp | salt | |
| 1 tsp | ground cinnamon | |
| ¼ tsp | ground nutmeg | |
| ¼ tsp | ground cloves | |
| ~1 cup (170 g) | chocolate chips | |
| ¼ cup (58 g) | melted butter | |
| ¼ cup, packed | brown sugar | 47 g at high altitude |
| ½ cup | granulated sugar | 94 g at high altitude |
| 1 | large egg | |
| 3 | medium–large bananas | mashed |
| 1 tsp | vanilla |
Directions
-
Heat oven to 375°F and grease 9×5-inch loaf pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
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In a large bowl, beat egg and sugars. Add in bananas, vanilla, and butter. Mix well.
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Stir in dry ingredients until just combined. Stir in chocolate chips.
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Bake for 35–40 minutes (30–35 minutes at high altitude). Banana bread is done when a toothpick inserted into the center comes out with few crumbs clinging to it. If it’s still batter in the center but the top is browning too quickly, tent it with foil and continue to bake until done in the center.
-
Cool in pan for 10 minutes, then transfer to wire rack.
Adapted from Baking Bites
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