why make this recipe
Moist Chocolate Chip Banana Bread is the perfect blend of flavor and texture. It’s a delightful way to use overripe bananas, transforming them into a soft, sweet loaf that’s full of chocolatey goodness. This recipe is not just easy to follow but also creates a comforting, homemade treat that everyone will love. Whether you enjoy it for breakfast, as a snack, or a dessert, this banana bread is sure to impress.
how to make Moist Chocolate Chip Banana Bread
Ingredients :
- 1½ cups mashed bananas (about 3 large bananas; must be ripe bananas)
- 1⅔ cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt (omit if using salted butter)
- ¾ cup soft brown sugar
- ¼ cup unsalted butter (room temperature)
- ¼ cup unflavored vegetable oil (canola oil works well)
- 1½ tsp vanilla extract/essence
- 1 large egg (room temperature)
- 1 cup semisweet chocolate chips (divided into ¾ cup and ¼ cup)
Directions:
- Preheat your oven to 180°C (350°F). Line an 8.5×4.5 inch loaf tin, lightly greasing it before adding parchment paper so it sticks better.
- In a bowl, mash the bananas using a potato masher or fork until there are no large chunks remaining. Set aside.
- In another bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Mix well and set aside.
- In a large bowl, combine the butter, brown sugar, and vegetable oil. Cream them together using a mixer on medium speed for about 2 minutes until light and fluffy.
- Add in the egg and mix until it’s well combined.
- Gently mix in the mashed bananas and vanilla extract until everything is well blended.
- Remove any extra batter from the mixer, and now switch to a spatula. Fold the pre-sifted dry ingredients into the wet mixture gently until just combined. Be careful not to overmix.
- Add ¾ cup of the chocolate chips and fold them in until just combined, avoiding overmixing.
- Pour the batter into your prepared loaf tin and spread it out evenly. Lightly drop the tin on the counter to release any large air bubbles. Sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake for 1 hour, or until a skewer comes out clean when inserted into the center (it’s okay if melted chocolate is on the skewer; just ensure there’s no uncooked batter).
- Let the banana bread cool in the tin for about 15 minutes, then use the parchment paper edges to lift it out and place it on a wire rack. Allow it to cool for another 30 minutes before serving. Enjoy!
how to serve Moist Chocolate Chip Banana Bread
Serve this delicious banana bread warm or at room temperature. It’s great on its own, but you can also spread a little butter or cream cheese on top for extra richness. Pair it with a cup of coffee or tea for a delightful afternoon snack.
how to store Moist Chocolate Chip Banana Bread
Once your banana bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week, or freeze it for up to 3 months. Just make sure to slice it before freezing for easy, grab-and-go servings!
tips to make Moist Chocolate Chip Banana Bread
- Use the ripest bananas you can find; they’ll provide the best flavor and sweetness.
- Don’t overmix the batter; folding gently ensures a moist texture.
- For a more indulgent treat, try adding nuts or different kinds of chocolate chips.
variation
You can easily customize this banana bread by adding chopped nuts, such as walnuts or pecans. Alternatively, replace some of the chocolate chips with dried fruit for a different flavor profile.
FAQs
Can I use frozen bananas?
Yes! Thaw frozen bananas before mashing and use them as you would fresh ripe bananas.
How can I tell when the banana bread is done?
Insert a skewer or knife into the center of the loaf. If it comes out clean (with no raw batter), your banana bread is done.
Can I make this recipe without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) or unsweetened applesauce (1/4 cup) for a vegan option.