Make Moist and Fluffy Chocolate Chip Banana Bead at home

My preferred recipe for banana bread with chocolate chips! You’ll want to make this decadent chocolate chip banana bread frequently once you realize how simple it is to create.

This chocolate chip-filled banana bread is soft, fluffy, and wonderful.

My preferred recipe for banana bread with chocolate chips! You’ll want to make this chocolate chip banana bread frequently once you realize how simple it is to create.

This chocolate chip-filled banana bread is soft, fluffy, and wonderful.

How to Make the Best Chocolate Chip Banana Bread

This simple recipe is a variation of the traditional banana bread we posted many years ago.

We saw that many of our readers were adding chocolate chips after we shared them, so we decided to do the same. It’s so outrageously wonderful, so I’m pleased we did!

You can make the bread batter quickly, just like with the traditional recipe. Let me demonstrate how simple it is to make:

Ingredients for chocolate-chip banana bread

The best banana bread can only be made with ripe bananas, and I don’t think bananas can ever be too ripe for banana bread. Wait a day or two if your bananas are still green.

You won’t be sorry. If you simply cannot wait, I have provided some advice for ripening bananas quickly below. Cravings for homemade banana bread do exist! In the bread, we use 1 1/2 cups of mashed banana.

3 to 4 medium or 2 extremely large bananas are the equivalent. (If you have somewhat less, that’s alright; the recipe is fairly adaptable.)

And chocolate is necessary. Various possibilities, such as ordinary chocolate chips, chopped chocolate, and mini chocolate chips, have all been tested by me.

I enjoy using both standard and small chocolate chips when I have them on hand in the kitchen. The bread is enhanced by the melting microchips that are incorporated into the batter.

We use all-purpose flour, but you may also use whole wheat flour that is 100% whole wheat or whole wheat flour mixed with all-purpose flour.

A mixture of gluten-free flour also functions. Just bear in mind that switching from all-purpose flour will slightly change the bread’s texture.

My preferred leavener for banana bread is baking soda. Many of our readers have questioned whether banana bread can be made using baking powder instead of baking soda since we published the original recipe.

Although both baking powder and baking soda make great learners in baked goods, they are not always interchangeable.

Even though I wouldn’t say baking powder is a perfect replacement in this instance, if you need to, you can try switching out 2 teaspoons of baking powder for the 1/2 teaspoon of baking soda that the recipe below calls for. The texture of the bread might be a little different, and it might not be brown as well.

The bread is enhanced in flavor by cinnamon, vanilla extract, and salt. I’ve also experimented with different spices. It tastes especially good when cinnamon is substituted with cardamom.

My preferred fat to use while preparing banana bread is butter since it gives the baked loaf a wonderful, buttery flavor. Look at our healthy version of banana bread that uses olive oil in place of butter if you want banana bread without butter.

Brown sugar helps to make the banana bread delicious and extra moist. Other sweeteners can be substituted (such as white granulated sugar or coconut sugar), but the bread’s texture will be slightly altered.

The bread’s structure and solidity are provided by the eggs. Two eggs are used. You can experiment with using two flax eggs in place of eggs to make banana bread.

Advice: How to Hasten Banana Ripening

There are a few methods for accelerating the ripening process if you have unripe bananas and must make banana bread immediately:

• To a paper bag, add. Put the bananas in a brown paper bag if you can wait a day or two. Bananas release ethylene (a ripening hormone) (a ripening hormone). The procedure will move along even more quickly if you can put the bag in a warmer part of your house.
• Cook them. To ripen bananas quickly, roast them in their peels in the oven. The bananas should be partially green but beginning to ripen for this approach to work best. Unpeeled bananas should be arranged in a single layer on a baking pan and baked at 300 degrees Fahrenheit until they are shiny and black (15 to 30 minutes).

If some banana or juice leaks out while baking, don’t be concerned. Although this is a piece of good advice, I prefer the flavor of naturally ripened bananas to those that have been roasted.

You Only Need To Follow These Four Simple Steps To Make Banana Bread.

There may not be anything that smells better than this batter baking in the oven, but I love how simple it is to create this bread.

1. Make a banana mash. I eat with a fork; a mixer or other tools are not required.
2. The dry ingredients (flour, baking soda, salt, and cinnamon) should be whisked together.
3. The mashed banana should be combined with brown sugar, melted butter, eggs, and vanilla.
4. Combine the dry ingredients, chocolate chips, and wet ingredients. Bake after pouring the batter into a pan!

How long does it take to bake banana bread?

It takes the chocolate chip banana bread about an hour to bake. The aroma of banana bread baking in the oven is to die for, even though it seems like a long time to wait. Top 10 on our list of the best cooking aromas, without a doubt!

Our Favorite Banana Bread-Making Advice

I expect my banana bread to turn out flawlessly every time I bake it, and I’m sure you do too. For creating this banana bread recipe, follow these tips:

Place the loaf pan on an insulated baking sheet or two ordinary baking sheets stacked on top of one another after greasing the pan.

We learned how to do this trick years ago. The insulated sheet, which is replicated by stacking two baking sheets, aids in baking the bottom of the bread evenly and preventing over-browning.

Reduce the temperature for glass pans. Reduce the oven’s temperature by 25 degrees if you’re using a glass loaf pan.

How will I know when it is finished? When a long cake tester inserted into the bread comes out clean, the banana bread is finished (you can also use a long toothpick or knife).

If it’s browning too quickly, what then? If the bread’s top appears to be going too brown while it is baking, cover loosely with aluminum foil and bake the bread until it is done.

Until room temperature, cool. It is preferable to let the loaf cool to room temperature because it continues to cook as it cools. I let the baked banana bread sit in the pan for 5 to 10 minutes before removing it and placing it on a wire rack to finish cooling.

Banana bread storage

Banana bread is better on the second day! Here is some advice on keeping it safe:

• For up to two days, store at room temperature.
• For up to a week, keep wrapped in the refrigerator.
• Slices of banana bread should be firmly wrapped and frozen for two to three months in freezer bags.

Banana Chocolate Chip Bread

15 minutes for preparation 1 hour. COOK 1 hour and 15 minutes in total

Bananas must be ripe to produce the tastiest, flavorful chocolate chip banana bread; overripe, brown, and speckled bananas are even preferable.

Using both regular and tiny chocolate chips together is one of my favorite things to do. The bread is made even more delicious by the melting mini chips.

A word on pan size: If you only have a 9 by 5-inch pan, start checking for doneness 5 to 10 minutes early. We use an 8 1/2 by 4 1/2-inch loaf pan.

YOU WILL NEED

• 1 1/2 cups (190 grams) of all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1 1/2 cups (385 grams) mashed ripe banana, 3 to 4 medium bananas
• 8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled
• 3/4 cup (150 grams) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (180 grams) of chocolate chips, try a combination of mini and regular chips, plus more for adding to the top of the loaf

DIRECTIONS

PREPARE BATTER

1. Heat the oven to 350 degrees F and place a rack in the middle. Butter and flour a loaf pan measuring 8 1/2 by 4 1/2 inches.
2. Put the pan on a baking sheet with insulation or top of two standard baking sheets.
3. Combine the cinnamon, salt, baking soda, and flour in a bowl and whisk. Bananas should be mashed into a chunky mixture in the bottom of a medium basin. Bananas are combined with melted butter, brown sugar, eggs, and vanilla.
4. Use a big rubber spatula instead. Clean the bowl’s sides and bottom, then add the dry ingredients and chocolate chips. Gently whisk until all of the flour is incorporated and the batter is smooth.

TO COMPLETE

1. Fill the pan with batter, then smooth the top. Extra chocolate chips should be sprinkled on top. A knife put into the center of the bread should come out clean after baking for 55 to 75 minutes.
2. Examine the bread for color after 30 minutes in the oven. Cover it loosely with aluminum foil if it seems to be browning too quickly.
3. After baking, move the bread in the pan to a wire rack to cool for five minutes. Place the bread on the rack with the right side up after removing it from the mold. Complete cooling.

TIPS

• The bread should be carefully wrapped in plastic wrap and kept either in the refrigerator for up to a week or at room temperature overnight. Since there are only the two of us, we store in the refrigerator and warm up a piece in the toaster oven for a few minutes before eating.
• Banana bread without eggs and vegan: Use flax eggs in place of the eggs. To prepare 2 flax eggs, mix 2 tablespoons flaxseed meal (ground raw flaxseed) with 5 tablespoons water. Use it to replace the eggs in the recipe after setting it aside for about 5 minutes to thicken.

NUTRITION PER SERVING

Serving Size 1 slice / Calories 291 / Total Fat 14.1g / Saturated Fat 8.4g / Cholesterol 51.4mg / Sodium 169.4mg / Carbohydrate 39.5g / Dietary Fiber 2.6g / Total Sugars 23g / Protein 4.4g