0 from 3 votes
Banana Bread With Chocolate Chips
Moist Banana Bread with Chocolate Chips is a popular classic of all times and is a great way to use the over-ripened bananas hanging around the kitchen.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 slices
Calories: 355 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American , British
Ingredients
- 3 medium eggs (room temperature)
- 110 g caster or granulated sugar
- 3 medium ripe bananas
- ½ tablespoon vanilla extract
- 135 g peanut butter
- 125 ml vegetable, rapeseed, or sunflower oil
- 125 ml whole milk
- 210 g plain white flour / all-purpose flour
- 16 g baking powder
- pinch of salt
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 165° C - 340° F (fan oven).
- Grease a loaf pan size of 12 cm x 25 cm (5" x 10") and line with parchment paper, set aside.
- Put the bananas in a bowl and mash them with the back of a fork, add the peanut butter along with the vanilla paste and stir to combine.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt (you don’t need the baking powder if using self-raising flour).
- Whisk the eggs with sugar using a stand mixer or a hand mixer until the mixture is pale yellow for about 5-6 minutes.
- Add the banana mixture to the egg mixture and whisk until combined before adding the oil and the milk.
- Whisk the mixture to combine for about 30 seconds then add the flour mixture along with the chocolate.
- Gently fold the flour into the mixture and pour it into the prepared loaf pan.
- Place the loaf pan on the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Remove from the oven and allow it to cool down on a rack before slicing.
Cup of Yum
Notes
- Ensure your ingredients are at room temperature before adding them to the cake mixture.
- Use very ripe bananas with dark yellow or brown skin for intense banana flavor! If your bananas aren't ripe enough, read my tips above about how to ripen bananas quickly.
- When adding the flour to the wet ingredients, avoid over-mixing the batter to avoid a dense&dry banana bread.
- Do not overcook it, banana bread should be ready in about 50 minutes. Set your alarm for 45 minutes, check it with a toothpick, and bake for another 5 to 10 minutes if necessary.
- You can turn this delicious and moist banana bread mixture into muffins. Simply fill your muffin cases with the mixture and bake in a preheated oven ( 180° C - 360° F) for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
45mg
(15%)
Sodium
246mg
(10%)
Potassium
259mg
(7%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
113IU
(2%)
Vitamin C
3mg
(3%)
Calcium
144mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 246mg | 10% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.