Ingredients
Scale
- 4–5 large over ripe bananas (18 ounces peeled)
- 3 eggs
- 1 cup packed light brown sugar (7 ounces)
- ½ cup neutral oil
- 2 Tablespoons Mayonnaise (you can also use sour cream)
- 1 Tablespoon vanilla extract
- 9 ounces all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 cup chocolate chips
- Baking pan spray
Instructions
- Preheat the oven to 350.
- Peel and mash the bananas well in a large mixing bowl. Add the eggs, light brown sugar, neutral oil, mayonnaise, and vanilla. Set aside.
- In another medium bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Use a fork and whisk well.
- Use the same fork for the other bowl and then mix the wet ingredients well.
- Add the flour mixture into the wet ingredients and mix well.
- Spray a 10 cup bundt pan well with the pan spray.
- Pour half the mixture into the bundt pan. Sprinkle half of the chocolate chips over the batter. Pour the rest of the batter over the chocolate chips. Then sprinkle the remaining chips over the top.
- Bake the bread for 30-35 minutes until a toothpick test comes out with some wet crumbs. The cake will continue to cook as it sits in the pan so you do not want to bake it until the toothpick comes out clean-it will not be as moist.
- Cool the bread in the pan completely and then turn the bread out. Slice and serve.
Notes
* This bread can sit out for 2 days at room temperature. Put it in the fridge or freeze slices if you cannot finish it within a couple days.
Keywords: sweets, banana, snacks, dessert, breakfast