A delectably moist chocolate chip banana bread is probably the next thing that comes to your mind after having banana bread. Moist and doesn’t crumble, with a sweet scent and bonus yum from the chocolate chips. I think it’s a green light when people who do not like the combination of banana In desserts have a look of a surprise after their first bite. Which later evolvs to “wow, I wasn’t expecting that”, to “glad I tried that”… And you know what dear reader? You should too.
I aim to share with you simple desserts that don’t require complex techniques or hard-to-find ingredients. Which is what this recipe is about. Using your overripe bananas as an excuse to make hopefully make this chocolate chip banana bread.
Chocolate Chip Banana Bread Ingredients
Banana: I used 2 medium bananas that in all honesty, we’re not overly ripe but I was anxious to have some chocolate chip banana bread. So I preheated the oven to 200°C, lined a baking tray with parchment paper, and let the bananas ripen in the oven for 10 minutes.
I highly advise you to take them out of the oven as soon as you notice a tear on the banana peel. Because what happens next is that the banana juices ooze out and there goes your banana bread moisture secret ingredient with it.
If you like to sneak in chunks of banana throughout your cake, you do not need to do this next step. I, however, like the chocolate chip banana bread without the chunks because the banana has been oven-ripened so the texture will be mushy and not somewhat solid which for me is not as nice. That said, after the banana has completely cooled, I blend it with the yogurt.
Yogurt: Hahahaha, speaking of yogurt, if you just did a major eye-roll at the mention of it in the recipe. I will say, you can absolutely substitute that for buttermilk in case you do not have some yogurt.
Chocolate chips: I have and still am a sucker for home-cut chocolate chips, but for the sake of appearance I thought I would glam the banana bread with the milk chocolate drops instead. However, you can absolutely use home-cut chocolate chips. I have also tried dark chocolate chips which gave the sweet cake a nice contrast.
Eh ehm before I forget to mention, I toss the chocolate chips that will be folded into the batter with 1 tablespoon of flour to keep them from sinking. A trick I learned from watching one too many episodes of Ina Garten’s Barefoot Contessa. Anyone else here a fan of her?
You Might Like That the Chocolate Chip Banana Bread Is:
Not overly sweet, I know I know- the weight of the sugar speaks otherwise but the apparent consensus from testers was that it was not ‘run to the dentist sweet.
That beautiful, soft, and spongy bottom is like nothing you have felt on another banana bread. Well, except my other banana bread that is. On the first test I was a little worried as the baking time is rather long compared to my other bread and cakes but daymmmm, please bake this chocolate chip banana bread already.
If you liked this chocolate chip banana bread recipe, please rate it below. If you didn’t I would definitely like to know why :(.
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Other Simple Dessert You Might Want to Try:
Carrot Cake With Orange Marmalade
Unforgettably delicious chocolate chip banana bread
(+10 rating, 2 votes)
Loading...A delectably moist chocolate chip banana bread that is ever so simple to make.
Ingredients
- 278g (2 cups plus 1/3 cup) plain flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 150g (1 cup) milk chocolate drops/chips
- 100g (1/3 cup) plain yogurt
- 209g (2 medium) bananas
- 150g (3/4 cup) granulated sugar
- 65g (1/3 cup) soft light brown sugar
- 150g unsalted softened butter
- 1 tbsp vanilla extract
- 117g (2 large) eggs
Instructions
Preheat the oven to 175°C
Lightly butter and line a 9 x 5-inch loaf pan with parchment paper
Sift the flour, salt, baking soda, and powder into a bowl.
Then toss 3/4 of the chocolate chips with 1 tablespoon of the flour mixture. Reserve the rest to top the bread
Pureé the bananas with the yogurt
Mix and sift the 2 sugars to get rid of any lumps
In a stand mixer on high speed, cream the butter for at least 4 minutes or until it doubles in volume, then add in the sugar - whip for another 2 minutes or until the mixture looks like slightly grainy frosting.
Next, reduce the speed and add in the vanilla and eggs one at a time then pour in the banana pureé and whisk until well incorporated.
Tip the flour into the mixture and mix on low-speed. Then pour in the chocolate chips and use a spatula to fold them into the batter ensuring there are no flour pockets at the bottom or sides of the bowl.
Pour the mixture into the loaf pan and even it out with the spatula, evenly top with the reserved chocolate chips. Bang the pan on the counter 3 times to get rid of any air pockets
Bake in the second last oven rack for 1 hour 16 minutes (rotate the baking tin after the first 36 min and cover with foil paper to finish baking) or until a skewer comes out clean when pierced through the middle of the bread.
Leave to cool completely before serving.
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