Chocolate Chip Banana Bread 2 Bananas – This simply irresistible chocolate chip banana bread is the best I’ve ever had. It was light and fluffy, perfectly moist and full of banana flavor. I spent four months and tried over 20 different banana bread recipes to find the perfect chocolate chip banana bread. This is what I see.
Today I will tell you about my favorite dessert. This might be my favorite dish, second only to pasta. Can you believe that four months ago I still didn’t like banana bread? It is often tasteless and sticky, almost rubbery. It can also be beautiful when cooked. When I have bananas that are too ripe to eat, I have a small collection of banana recipes that include everything but banana bread.
Chocolate Chip Banana Bread 2 Bananas
So what was the last four months? Well, a friend said chocolate chip banana bread is her favorite dessert. And I was like, “You gotta play! Of all the great desserts, how can banana bread be your favorite? And I couldn’t wrap my head around it.”
Chocolate Chip Banana Bread (video)
At the same time, I saw a picture of chocolate chip banana bread online, aaaaand it was beautiful. Being a sucker for food porn and having over-ripe bananas on hand (and my small supply of everything-but-banana-food 7,000 miles away in Dubai), I decided to give it a go. And you know what? The call is very good. It was so good that I had four months to complete the recipe.
If you google “banana bread recipe” you will get 238 million results. If you look at food on the first two pages, there are many different things: butter, oil. 3 bananas, 4 bananas. Add aerated, do not add milk. Brown sugar, white sugar. Baking soda, baking powder. There’s only one way to find out which is best, my friends, and that’s to bake lots of banana bread.
Heavily stained or mostly brown bananas make the most moist and flavorful chocolate chip banana bread. As bananas ripen, their starch turns into sugar, sweeter and more flavorful. I used a cup and a half of mashed bananas (about 3 medium ones) for a light fluffy bread with banana flavor. Another ingredient that creates dense, almost moist, bread that doesn’t rise too much.
Bananas should be soft enough to mash easily with a fork. Mashing the banana with a fork gives the perfect consistency. When you bite into the banana bread, the little pieces burst with banana flavor. You want to mash the bananas well, but, so there are no big bananas in the bread.
Chocolate Chip Banana Bread The Best Of Weekend Baking
Using a food processor or pureeing the bananas makes the batter too thin which affects the ability of the leavening agent to rise the banana bread. The batter should be thick enough to trap the gases produced by the yeast.
I think this is the most controversial question I have about banana bread. There seems to be a good feeling in both camps. I found that I prefer melted, cold butter. Butter makes bread moist and adds a rich, buttery, nutty flavor. Using melted butter to gently fold the batter together to create the most tender crumbs. Melted butter instead of softened butter means you can stir it in by hand which makes it easier – plus. Creaming in softened butter makes banana bread thicker. The oil makes the banana bread a little moist. It’s heavy and wet, almost greasy.
I think both have good points. Brown sugar adds a caramelized flavor to the bread. It also makes the bread browner, something I struggled with until I used a color pan. (see below). I’m sticking with white sugar though. I don’t want anything distracting from the banana flavor (except all chocolate!).
This is a question that makes me try cookies the most. The online recipe is quite divided, using half flour and half baking soda.
Easy Banana Muffins With Chocolate Chips
Both baking powder and baking soda produce carbon dioxide, which helps banana bread rise. However, they don’t work the same way, and they aren’t easily substituted in recipes.
Baking soda is the base and the bread needs acid in the recipe to flavor and enhance. In the case of banana bread, it can be yogurt, buttermilk, brown sugar, molasses or banana. The batter usually contains enough baking soda to balance the acidity in the batter, so it can have a bitter, metallic taste. If the recipe doesn’t have enough acid to react with the baking soda, it won’t stand up well.
Baking powder contains both baking soda and cream of tartar, a dry acidic substance. Batter does not need acid to make bread rise.
Sometimes both baking soda and baking powder are called for on foods that contain some acid, but baking soda is not enough to provide the necessary lift. Baking powder is added to increase the volume.
Chocolate Chip Banana Bread Mini Loaves
This is the second big question I have, and it goes hand in hand with what kind of medication to use. Adding milk, such as yogurt, Greek yogurt, sour cream, or buttermilk, to chocolate chip banana bread can add moisture. This can make the bread heavier.
Just when I thought I had decided on a recipe for my Chocolate Chip Banana Bread, I found a recipe in Baking Illustrated by Cook’s Illustrated. (You might wonder why I didn’t start there. I ask myself the same thing.)
Cook’s Illustrated tested different types of milk in their banana bread: milk, buttermilk, sour cream and yogurt. Sour cream adds richness, but the bread gives a heavy and unimaginative, gravelly crust. Milk doesn’t add any flavor, but gives a crispy crust. Buttermilk gives the bread a nice crust, but plain yogurt lets the banana flavor stand out and makes it a more nutritious dish.
Bananas have 49 components in their aroma profile. One of these substances is eugenol. Eugenol, found in bananas, has a spicy smell similar to cinnamon. Eugenol is also found in cinnamon, nutmeg, and cloves. Add cinnamon, nutmeg and cloves to deepen the banana flavor of the bread. Just a little, you don’t want to overpower the banana flavor. We’re still focusing on chocolate chip banana bread here, not spiced bread.
Super Moist Chocolate Chip Banana Bread
Creaming the softened butter and sugar together creates a soft, cake-like texture, but it gives the bread a light color, not the beautiful golden brown we associate with a delicious chocolate chip banana bread.
The quick baking method is where the dry ingredients are mixed in one bowl and the liquid is mixed in another. Then gradually the two are brought together. This method creates beautiful texture. He gave more courage, and he rose higher.
The quick baking method is my favorite method. Be sure to use a light hand when mixing the dry and liquid ingredients. Stir into a smooth batter to make small and firm loaves. The more you stir, the more gluten builds up, preventing the bread from being good. Gradually mix the wet and dry ingredients together, until the dry ingredients are moist. The batter should be thick and chunky, but without unorganized dough.
Because the bread takes a long time to bake and the sweet ingredients, I had a hard time baking this chocolate chip banana bread in a black pan. Darker pots get hotter around and below. The bread will become very dark before the inside is fully cooked. I found a brighter light that I liked and the problem was solved.
Classic Banana Bread Recipe
Bake the bread for 50 minutes at 350 F and turn the oven down to 325 F until done.
Here’s a great trick I learned from Cook’s Illustrated. By using buttering and flour (or non-stick baking solution) only on the bottom, the bread can hold the sides of the pan a little better as it rises, making it lighter, more bready. If the bread doesn’t come out easily, run a knife between the pan and the bread.
After testing over 20 recipes, some at once and often twice for side-by-side comparisons, I narrowed my search to two recipes. Both are great. is adapted from a
These two recipes are surprisingly similar. Yockelson’s recipe uses butter, white sugar, and baking powder. This is a simple recipe, full of banana flavor, moist, with a light crunch.
Chocolate Chip Banana Bread Recipe (video)
Cook’s Illustrated recipe swaps out two tablespoons of butter and replaces it with plain yogurt. It uses baking soda instead of baking powder. This can be understood from what we have learned about baking soda and baking powder. Because yogurt is an acid, baking soda can be used alongside bananas. This bread is as good as Yokelson bread. Baking aside, I also love a little chocolate chip banana bread made with yogurt
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