Ingredients for Loaf
1 cup all-purpose flour
3/4 cup almond flour
1/2 tea baking soda
1 and 1/2 tea baking powder
1/2 tea cinnamon
1/ tea salt
3 ripe bananas (approx 1 cup)
3/4 cup brown sugar, packed
2 large eggs
1/2 cup softened/melted butter (or grape seed oil if you’re vegan)
1 tea vanilla extract
1/2 cup mini semi-sweet chocolate chips
OPTIONAL TOPPING – you don’t have to do this part
FOR THE TOP: Reserve a few very THIN slices of your banana (~ 12 slices) and about a tablespoon of chocolate chips to sprinkle on top. See picture of the raw batter with placement of the topping.
Preheat the oven to 325 degrees (regular NOT convection). In a medium bowl, combine the first 6 ingredients (the two different flours, baking soda, baking powder, cinnamon and salt) together until well mixed. Set aside. In another bowl, mix together the brown sugar and all the bananas, mashing it well until relatively smooth, then add your butter, eggs and vanilla extract. Stir well after each addition. Add the dry ingredients to this mixture and stir until combined. Then gently fold in the chocolate chips.
Pour the batter into your desired greased/oiled cooking pan. If you want to add the decorative topping, this would be the time to do it. You put that on before baking. Decorate with the slices of banana and a sprinkling of a few more chocolate chips. I don’t like the topping because the bananas get a little mushy, but my husband and neighbors love it because it looks nice and adds more flavor to the loaf.
Bake the bread in a greased 9×5 inch banana loaf pan, or alternatively two 7×5 inch greased disposable aluminum foil baking trays. (I use these when I want a thinner loaf because it doesn’t get too tall). I get many compliments for the loaf pan that I used to take the pictures and I bought that one off Amazon, the brand is called Wisenvoy. It comes in other colors too.
By the way, baking time varies somewhat, it almost always takes 50 minutes, sometimes 55 to 60 minutes, you want the top to be a light golden brown, and a toothpick to come out clean. I bake at altitude so watch your bread closely and take it out when the toothpick comes out clean and it’s lightly brown on top. Let it rest in the pan for 15- 20 minutes until it’s settled.