Banana Bread And Chocolate Chip Recipe – This Chocolate Chip Banana Bread is the best I’ve ever had. It’s light and fluffy, just the right amount of moisture and full of banana flavor. I spent four months trying over 20 different banana bread recipes to find the perfect chocolate chip banana bread. Here’s what I found.
I am sharing with you today what is probably my favorite dessert. It might even be my favorite food, after pasta. Would you believe that four months ago I didn’t like banana bread? It often lacks flavor and taste, almost rubbery. Even if it is cooked well, it can be bad. If I have bananas that are too big to eat, I have a bunch of banana recipes that include everything but banana bread.
Banana Bread And Chocolate Chip Recipe
So what happened four months ago? Well, a friend mentioned that chocolate chip banana bread is her favorite dessert. And I was like, “You’ve got to be kidding! Out of all the awesome foods, how could banana bread be your favorite?” And I couldn’t understand.
Banana Bread Recipe
Around the same time, I saw a picture of Chocolate Chip Banana Bread online, aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa. Being a sucker for food porn and having a large banana on hand (and my little recipe for everything except banana bread 7,000 miles away in Dubai), I decided to give it a try. And you know what? It was very good. It was so good that I embarked on a four-month journey to perfect the recipe.
If you Google “Banana Bread Recipe” you will get 238 million results. If you look at the recipe on the first two pages or so, there are many variations: butter, oil. 3 bananas, four bananas. More air, no more grazing. Brown sugar, white sugar. Baking soda baking powder. There’s only one way to know who’s better, my friends, and that’s by making BIG banana bread.
Bananas with lots of brown spots or even mostly brown ones make the most delicious banana bread and chocolate chip cookies. As bananas ripen, their starch turns to sugar, making them sweeter and tastier. I settled on one and a half cups of mashed bananas (about 3 medium) for a light and fluffy bread full of banana flavor. It also doesn’t clump, almost sticky, which doesn’t rise as well.
Bananas should be soft enough to easily peel with a fork. Mashing with a fork gives the bananas a perfect consistency. When you eat banana bread, these little ones will be a big burst of banana flavor. We want to cut the banana well, so there are no large pieces of banana in the bread.
Dreamy Chocolate Chip Banana Bread
Using a food processor or peeling bananas makes the batter too thin, which affects how well the yeast makes the bread rise. The batter should be thick enough to absorb the gas produced by the sauce.
I think this is the most controversial question on banana bread. It seems that there are strong opinions from both sides. I have found that I prefer melted and chilled butter. The butter makes the bread soft and adds a nice, moist texture. Using melted butter allows the dough to be gently folded for a more tender texture. Melted butter instead of softened butter also means you can stir it by hand, which makes it easier – more. Banana bread made by spreading softened butter was found to be more nutritious. The oil made the banana bread a little soft. It is heavier and watery, almost greasy.
I think both have their good sides. Brown sugar adds a caramelized flavor to bread. It also makes brown bread, something I struggled with until I used a light pan. (See below). I stuck with white sugar, though. I don’t want anything to distract from the banana flavor (besides all that chocolate!)
This is one of the questions that made me try cakes more. The recipe is shared online, with half using baking powder and half using club soda.
Banana Chocolate Chip Bread For Two
Baking powder and baking soda both produce carbon dioxide, which helps the banana bread rise. However, they don’t work the same way and aren’t easily interchangeable in recipes.
Baking soda is a base and requires an acid in the recipe to react and make the bread rise. In the case of banana bread, it can be yogurt, milk, brown sugar, molasses, or bananas themselves. The recipe usually contains enough baking soda to balance the acidity of the dough, after which it can taste bitter and metallic. If the recipe doesn’t have enough acid for the baking soda to react, it won’t rise well.
Baking powder consists of baking soda and cream of tartar, a dry, acidic ingredient. It does not need acid in the dough to make yeast.
Sometimes baking soda and baking powder are needed in recipes that contain some kind of acid, but baking soda is not enough to give it the proper rise. The bread is baked for more volume.
Moist Marbled Chocolate Banana Bread
This is the second biggest question I have, and it goes hand in hand with the type of sauce used. Adding dairy products, such as yogurt, Greek yogurt, sour cream, or sour milk, to banana bread and chocolate chips can add moisture. He can also measure the bread.
When I thought I had picked out a recipe for Chocolate Banana Bread, I came across a recipe in Baking Illustrated written by Cook’s Illustrated. (You’re probably wondering why I didn’t start there. I wondered one thing.)
Cook’s Illustrated tested different types of dairy in banana bread: milk, milk, sour cream, and yogurt. The sour cream added richness, but gave the bread a heavy weight and a dull stone crust. The milk didn’t add any flavor, but it did give a smooth crust. The buttermilk gave the bread a sweet taste, but the plain yogurt brought out the banana flavor and made the bread tough.
Banana flavor profile contains 49 components. One of these components is eugenol. The eugenol compound found in bananas has a spicy smell, like cinnamon. Eugenol is also found in cinnamon, nutmeg, and cloves. Adding cinnamon, nutmeg and cloves enhances the banana flavor of the bread. Although, you don’t want to overpower the taste of the banana. Also, we mean chocolate chip banana bread here, not gingerbread.
Chocolate Chip Walnut Banana Bread
Creaming and softening butter and sugar together creates a soft texture like a cake, but also gives the bread a light color, not the beautiful golden color that we associate with sweet chocolate chip bread.
The quick bread method involves mixing dry ingredients in one bowl and water in another. Then mix them both gently. This method creates a soft texture. Also, it gave a consistent taste, and rose to the top.
The quick bread method is my favorite method. Be sure to use light hands when mixing dry ingredients with water. Mixing them in a smooth batter produces small, hard bread. The more you stir, the more gluten rises, preventing the bread from rising properly. Gently fold the wet and dry ingredients together, until the dry ingredients are wet. The batter should be thick and thick, but with no traces of unmixed flour.
Because the bread takes so long and because of the sugar content, I had a hard time baking this Banana Bread in a dark pan. Dark pan heats the sides and bottom. The bread will be very dark before it is cooked through. I found a light colored baking pan that I liked and the problem was solved.
Healthy Oatmeal Chocolate Chip Banana Bread
Bake the bread for 50 minutes at 350 F and then reduce the oven to 325 F until done.
It’s a great trick I learned from Cook’s Illustrated. By simply greasing the bottom with flour (or using non-stick cooking spray), the bread can stick to the sides of the pan a little better as it rises, creating a lighter, longer loaf. If the bread does not come out easily, just run a knife between the pan and the bread.
After testing over 20 recipes, some more than once and often twice at a time for side-by-side comparisons, I narrowed my search down to two recipes. Both are amazing. Adapted one from
These two recipes are surprisingly similar. Yockelson’s recipe uses butter, white sugar and baking powder. It is a very simple recipe, full of banana flavor, taste, with a light taste.
Gluten Free Chocolate Chip Banana Bread
How to describe the recipe of the cook replaced two spoons of butter and replaced it with plain yogurt. It also uses baking soda instead of baking soda. From what we’ve learned about baking with flour, this makes perfect sense. Because yogurt is acidic, with bananas, baking soda can be used. This bread is as good as Yockelson bread. Bake it side by side, I prefer the Chocolate Chip Banana Bread made with yogurt
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