Butter: Bring the butter to room temperature so that it creams smoothly with the sugar. If you like, you can substitute an equal amount of shortening.
Sugar: To sweeten the banana bread, add 1 cup granulated or brown sugar. Brown sugar provides a richer, caramel-like sweetness.
Bring the egg to room temperature, or use an egg substitute. Flaxmeal is a good and inexpensive egg alternative.
If your bananas aren't quite brown, ripen them quickly in the oven or microwave. You'll need 1-1/4 cup of mashed bananas, which is around three medium-sized bananas.
Vanilla extract's gentle flowery flavor binds everything together and provides a touch of sweetness. Although it is a modest dimension, its absence is significant.
For a lighter banana bread, sift the flour before adding it to the banana mixture. Sifting removes clumps and aerates the flour, resulting in no dry pockets in the batter and reduced mixing time. Overmixing might make the banana bread dense and dry.
Baking soda: We used a little baking soda to assist the banana bread in a cast iron rise and become fluffy.
Chocolate chips and dried banana chips: Fold the chocolate chips into the batter and sprinkle them on top. Dried banana chips on top are optional but can provide intrigue, flavor, and texture.
Preheat the oven to 350° Fahrenheit. In a large mixing bowl, combine the butter and sugar and beat until crumbly. Beat in the egg, bananas, and vanilla.
In another large bowl, combine the all-purpose flour, baking soda, and salt. Gradually incorporate the flour mixture into the banana mixture, just until incorporated. Using a rubber spatula, mix in 1/2 cup chocolate chips.
Pour the batter into a greased 10-inch cast-iron or other oven-safe skillet. Spread evenly, then top with the remaining 1/2 cup chocolate chips. If desired, garnish with dried banana chips.
Bake the banana bread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Allow the banana bread to cool at room temperature in the cast-iron skillet on a wire rack.