Banana Bread With Chocolate Chips Recipe – Posted By: Shelly Posted: January 1, 2020 Updated: April 28, 2021 344 Comments ★ ★ ★ ★ ★ 5 of 98 Reviews
This chocolate banana bread recipe is super moist because I use secret tricks! This banana bread can be made with or without chocolate chips and is sure to become your go-to recipe!
Banana Bread With Chocolate Chips Recipe
Before you start desiring other banana bread recipes, please give me a chance to explain. I mean, I get it, you’re probably wondering why I’m the best chocolate banana bread? You have your grandmother’s best recipe. Or you made my toasted banana bread and never thought you’d see it again. But I can’t be alone… You know this about me by now. I said I make great banana muffins… which btw are great.
Chocolate Chip Banana Bread (eggless)
But let me tell you that I have officially cracked the banana bread code here. This chocolate chip banana bread I’m sharing with you today is everything.
Let me explain that this is the last banana bread recipe you will ever need. At first it was very wet (sorry). This recipe contains butter and sour cream, which not only make it incredibly smooth, but unlike many banana oil recipes made with oil, they also give it a great flavor. Of course I use walnuts in this recipe and you can skip it, but at least I urge you not to when you make this recipe.
But the real secret to this recipe’s high moisture and banana flavor is… wait for it… the banana slices. You add some flour and cook it thin. Is your heart daydreaming?
Adding sliced bananas to the bread will leave you with smaller bananas that you wouldn’t normally grind. It’s not enough to smell bad, it’s not good… your banana bread is done. I’m telling you it’s right.
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No! If you don’t own the bullet, you can delete it. You can add some extra chocolate chips or leave out the chocolate bars! A great recipe to adapt my banana bread recipe. You can try adding different flavors of chips and nuts!
Pecans can be substituted for walnuts in this recipe. I recommend using soft nuts like walnuts or pecans to keep the texture of the bread in its bun. If you want to experiment with pistachios or peanuts in this recipe, be sure to chop them up!
Yes! Freezing banana bread is a great way to save on extra cash you have or double the recipe. Soak the banana bread at room temperature and slice!
It’s surprisingly warm, right out of the oven. And it’s still indifferent to the spread of butter.
The Best Chocolate Chip Banana Bread Recipe Ever
But the thing about this chocolate banana bread is that it’s not only delicious when it’s warm… but it’s good the next day too! Flavors have a chance to blend and be smooth and friendly.
Keywords: Banana Bread, Cookies & Cups, Bananas, Chocolate Chips, Recipes, Banana Recipes, Quick Bread, Best Chocolate Banana Bread, Easy Banana Bread This Banana Chocolate Chip Bread is the best I’ve ever had. It’s light and fluffy, perfectly moist and full of banana flavor. I spent 4 months trying 20 different banana bread recipes to find the perfect chocolate chip banana bread. Here’s what I found.
Today I am going to share with you what is my favorite dessert. It’s probably my second favorite dish after pasta. Believe it or not, four months ago I didn’t like banana bread? It is mostly tasteless and the gum is almost gummy. It tastes good when cooked properly. When there are bananas that are too ripe for me to eat, I have banana recipes that include everything but banana bread.
So what happened four months ago? Well, a friend mentioned that chocolate banana bread is her favorite dessert. I said, “You’ve got to be kidding! Of all the great desserts, how could banana bread be your favorite? I couldn’t wrap my head around it.
Chocolate Chip Banana Bread
Meanwhile, I saw a picture of Chocolate Chip Banana Bread online and it looked really good. Being a serious eater and with a ripe banana in hand (and my small collection of banana bread recipes from about 7,000 miles away in Dubai), I decided to give this a try. And you know what? It is very good. It took me four months to complete this recipe, which is great fun.
If you google “banana bread recipe” you will find 238 million results. If you look at the recipe on the first few pages, there are several variations: butter. 3 bananas, 4 bananas. Add air without milk. Palm sugar, white sugar. Baking soda, baking powder. There’s only one way to know what’s best, my friend, and that’s to bake a lot of bananas.
Dark bananas or brown bananas make chocolate banana bread more moist and delicious. As the banana ripens, its starch turns into sugar, making it sweet and delicious. I settled on half a cup of mashed bananas (about 3 medium sized ones) for mild banana flavored noodles. Plus, make thick bread almost moist, which doesn’t increase the price.
Bananas should be very soft and easy to mash. Proper beating will give the bananas the right consistency. When you bite into banana bread, those little pieces smell like big bananas. You need to beat the bananas well so that there are not too many bananas in the bread.
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A food processor or banana squeezer makes the batter too thin, which affects the yeast’s ability to rise in the banana bread. The dough needs to be thick enough to hold the gas that the yeast produces.
I think this is the most controversial question I have about banana bread. There seems to be strong opinion in both camps. I find that I love both melted and cold butter. The butter moistens the bread and it also adds a rich berry flavor. Using melted butter allows the dough to be gently folded for a soft crumb. If it’s melted butter instead of soft butter, you can stir it in by hand, which makes it easier — a plus. Banana bread made with butter cream becomes thick. The oil makes the banana bread slightly moist. It is heavy and moist and almost greasy.
I think you both have good points. Palm sugar adds a caramelized flavor to the bread. It also makes brown bread, which I struggle with until I use a lighter colored pan. (see below). I’m stuck with sugar. I don’t want anything to interfere with the flavor of the banana (except that chocolate!)
This is one of those questions that makes me want to try more cakes. The online recipe is heavily divided, using half flour and half baking soda.
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Both baking powder and soda produce carbon dioxide, which helps banana bread rise. However, they do not work in the same way and are not easy to replace in the formula.
Baking soda is one of the bases and the acid is needed in the recipe to react and raise the bread. For banana bread, it can be sour milk, sour milk, brown sugar, orange juice or bananas. Recipes usually contain enough baking soda to balance the acid in the flour, which then imparts a bitter and metallic taste. If the formula isn’t acidic enough for the baking soda to react with, it won’t rise properly.
Baking powder contains both baking soda and cream of tartar, which are dry acid ingredients. Bread doesn’t need the acid in the flour to rise.
Sometimes both baking soda and baking powder are called for in some acidic recipes, but baking soda isn’t enough to provide what’s needed. Baking powder is added to give extra volume.
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This is the second big question I have, and it goes hand in hand with yeast. You can add moisture to banana bread chocolate chips by adding milk like yogurt, Greek yogurt, sour cream, or sour milk. It can also make bread heavy.
Just when I thought I had decided on a recipe for my chocolate chip banana bread, I came across a recipe in Baking Illustrated by Cook’s Illustrated. (You might wonder why I didn’t start there. I asked the same thing).
Cook’s Illustrated tried different types of milk in their banana bread: milk, butter, sour cream and yogurt. Sour cream adds richness but gives bread
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