adapted from Mark Bittman ‘How to Cook Everything’
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoon baking powder
8 tablespoons / 1 stick / 113 g butter at room temperature
3/4 cup sugar
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2-1 cup chocolate chips
Preheat the oven to 350ºF/180ºC and grease a 9 x 5 inch loaf pan.
Mix the dry ingredients (flours, salt, baking powder) in a bowl
Cream the butter and sugar until light in color and fluffy in texture. Add in the eggs one at a time and then the mashed bananas, mixing until just incorporated.
Slowly add in the dry ingredients, mixing just enough to combine. Gently stir in the vanilla and chocolate chips.
Pour the batter into the loaf pan and bake for 45-60 minutes (mine took exactly 60) or until top is browned and cake tester inserted in the center comes out fairly clean. Because of the bananas, this bread will stay moister than most. Be careful not to over bake this bread. Cool on a wire wrack for 15 minutes and then flip the loaf out.