Super Moist Chocolate Chip Banana Bread
User Reviews
4.7
Super Moist Chocolate Chip Banana Bread
Description
Super Moist Chocolate Chip Banana Bread mixes creamed butter and brown sugar with mashed overripe bananas, an egg, and vanilla before incorporating flour, baking powder, baking soda, and salt to maintain a light texture. The dough should be mixed just until combined to avoid a dense crumb. Semi-sweet mini chocolate chips are folded in to distribute sweetness evenly. Baking at 350°F produces a golden crust with a soft interior that holds moisture well.
This bread is a convenient way to use ripe bananas and serves well for breakfast, snacks, or dessert. It can be sliced and served plain or with butter. The loaf can be frozen, wrapped tightly, for up to three months and thawed before reheating. Bananas can be ripened faster by placing them in a brown paper bag overnight.
If fresh bananas are insufficient, half a cup of applesauce can substitute the missing portion without affecting moisture significantly.
Ingredients
- 1/2 cup butter unsalted, 8 tbsp/113 g, softened to room temperature
- 1 cup light brown sugar packed, 198 g
- 1 egg at room temperature, large
- 3-4 banana overripe
- 1 tsp vanilla extract 5 mL
- 2 cups all-purpose flour 256 g
- 1 tsp baking powder 5 g
- 1/2 tsp baking soda 2 g
- 1/2 tsp kosher salt
- 1 1/2 cup mini chocolate chips semi-sweet, 263 g
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Grease your 9x5 loaf pan generously with shortening or baking spray, this makes taking the banana bread out of the pan easy. You can also use parchment paper to line the pan.
- In a large mixing bowl, cream the unsalted butter and brown sugar together for 3-5 minutes with an electric hand mixer, until nice and smooth.
- Break up the bananas and mash them into the creamed butter and sugar with a fork or spatula until as smooth or as chunky as you like. Mix them into the creamed butter well.
- Mix the room temperature egg with the bananas and butter, then add vanilla and beat well, scraping down the sides of the bowl to ensure everything is incorporated.
- Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet ingredients in your mixing bowl, stirring in with a rubber spatula until all the dry ingredients are just combined. Don't overmix or you'll end up with a loaf of dense banana bread.
- Once the dry ingredients are almost completely mixed in, stir in 1 cup of the mini chocolate chips until they're dispersed throughout the batter.
- Carefully pour the chocolate chip banana bread batter into your prepared loaf pan, then sprinkle the top of it evenly with the last 1/2 cup of chocolate chips. Bake in the preheated oven for 55-60 minutes, or until a knife or cake tester poked into the middle of the loaf has no wet batter (wet chocolate chips are perfectly okay!)
- Let cool for 30 minutes to one hour before slicing, or else the banana bread will fall apart.
- Wrap the completely cooled banana bread in plastic wrap and keep in the fridge for 4-5 days.
Notes
- If you lack enough ripe bananas, substitute missing banana with 1/2 cup applesauce.
- To speed up banana ripening, place bananas in a brown paper bag overnight to concentrate ethylene gas.
- Wrap cooled banana bread tightly in plastic wrap and foil for freezing up to 3 months.
- Freeze individual slices for convenient reheating in oven or microwave.
- Reheat frozen slices on a baking sheet at 300°F (150°C) for about 15 minutes until browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 slices
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 267kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 17mg | 6% |
| Sodium | 40mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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