Banana Bread

Ingredients:
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar
1/3 cup semi-sweet chocolate chips

Procedure:
1. Preheat the oven to 350˚ F.  Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray.  In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.

2. Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents.  Microwave on high until the bananas are soft and have released liquid, about 5 minutes. 

3. In a large bowl, combine the bananas and the reduced banana liquid (or 1/4 cup water).  Mash with a potato masher or whisk until fairly smooth.  Whisk in the melted butter, eggs, brown sugar and vanilla.  Add the dry ingredients to the bowl with the banana mixture.  Fold together gently, just until all of the dry ingredients are incorporated.  Add the semi-sweet chocolate chips and mix well. Pour the batter into the prepared pan and smooth with a spatula.

4. Slice the remaining banana diagonally into ¼-inch thick slices.  Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise.

5. Sprinkle the sugar evenly over the assembled loaf.
Bake until a toothpick inserted in the center comes out clean, 55-75 minutes.  Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing.  Continue to cool and serve warm or at room temperature.

Source: Adapted from Annie's Eats

Thoughts:
1. The banana bread used only 55 minutes to bake. And it is moist inside which is a success.
2. I kinda like the cooked banana on the top. It may be too mushy for some people.
3. Definately can have a bit more chocolate chips to make it even tastier!
4. Excellent with my homemade espresso coffee ice cream :D yum!