Chocolate Chip Banana Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 3 cups bananas, ripe and diced (about 4-5 bananas)
- 3 1⁄2 ounces semi-sweet chocolate chips
- 1⁄3 cup milk, at room temperature (or buttermilk)
- 1⁄2 cup unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 cup sugar
- 1 1⁄2 cups all-purpose flour
directions
- Preheat the oven to 350 degrees. Spray a 9 x 5 x 3 inch bread loaf pan with non-stick spray.
- In a medium bowl, combine the flour, baking soda, baking powder and cinnamon.
- In another small bowl, combine milk, half the bananas and the vanilla extract.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the oil and mix. Then add the egg and mix until incorporated.
- Continue mixing in the large bowl, and alternately add the dry mixture (flour) and wet mixture (milk/bananas). Add 2 parts of the wet mixture for every 1 part of the dry mixture.
- Add the chocolate chips and fold in the remaining bananas.
- Bake 50 minutes, or until a wooden skewer comes out clean. Let cool before slicing.
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Reviews
-
I had bananas which needed to be used right away so when I found this recipe I was set. I think use of diced bananas as opposed to mashed added a nice dimension to the muffin. However, I think the amount of chocolate in this recipe was overpowering. The next time I would use about 3.5 ounces of mini chocolate chips. I think the smaller chips and a smaller amount would suit the recipe much more. As the author states it is essential to check the bread (I made mini muffins {19-23 minutes). Using a toothpick or skewer check several spots (avoiding chocolate) and if making muffins check more than one. Taste wise I think these are pretty good. I will make again with the change I stated above.
RECIPE SUBMITTED BY
Chef Acosta
United States
I love to bake. I have a pretty good collection of classic family recipes, but am always trying something new. During the day, I'm a graphic designer / photographer and part-time photography professor. I'm married to a guy that loves to cook too. We have three awesome kids, one with serious food allergies, so I've adapted many recipes to be gluten and nut free with great success.