Banana Bread with Cinnamon Sugar and Chocolate
3 very ripe bananas (the size doesn’t much matter; medium to large works)
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips (I used 1 large bar of chocolate smashed into chunks)
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon
Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan. (I used a loaf pan.)
In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add ¾ cup of the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.
In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chocolate chips.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.
Note from Orangette: This bread, like many banana sweets, freezes beautifully. Sometimes I even like to eat frozen, cut into thick, cold, chewy slices. It’s the perfect snack for a hot summer afternoon.