Chocolate Chip Banana Bread Allrecipes – This irresistible chocolate chip and banana bread is the best I’ve ever had. It’s light and fluffy, perfectly moist and full of banana flavor. I spent four months trying over 20 banana bread recipes to find the perfect chocolate banana bread. Here’s what I found.
Today I am sharing with you what may be my favorite dessert. It’s probably my favorite food, second only to pasta. Would you believe that four months ago I didn’t even like banana bread? It is often tasteless and rubbery, almost rubbery. Even when well prepared, it can be quite bland. When I have bananas that are too ripe to eat, I have a small collection of banana bread recipes.
Chocolate Chip Banana Bread Allrecipes
So what happened four months ago? Well, a friend mentioned that Chocolate Chip Banana Bread was her favorite dessert. And I said, “You’ve got to be kidding me! Of all the great desserts, how can banana bread be your favorite?” And I couldn’t turn my head.
Chocolate Banana Bread
Around the same time, I saw a picture of chocolate banana bread online, awww and it looked really good. Being a fan of food porn and having ripe bananas on hand (and a small collection of banana bread recipes 7,000 miles away in Dubai), I decided to give it a try. And you know what? It was pretty good. It was so good that I embarked on a four-month journey to perfect the recipe.
If you search for “banana bread recipe” on Google, you will find 238 million results. If you look at the recipes on the first pages, there are many variations: Butter, oil. 3 bananas, four bananas. Air added, no milk added. Brown sugar, white sugar. Bicarbonate, baking powder. There’s only one way to find out which was the best, friends, and that was to bake a LOT of banana bread.
Very brown or mostly brown bananas make the most moist and flavorful chocolate banana bread. As bananas ripen, the starch turns into sugar, making them sweeter and tastier. For a light cake packed with banana flavor, I added one and a half cups of mashed bananas (about 3 medium ones). More than that it makes a dense, almost soggy bread that also doesn’t rise.
Bananas should be soft enough to break easily with a fork. Mashing it with a fork gives the bananas the perfect consistency. When you bite into the banana bread, those little pieces will be full of banana flavor. However, you want to mash the bananas well so there are no large chunks of banana in the bread.
Healthy Chocolate Chip Banana Bread
Using a food processor or mashing the bananas makes the dough too thin, which affects the leavening agent’s ability to rise the banana bread. The egg should be thick enough to trap the gases produced by the yeasts.
I guess this is the most controversial question I’ve ever had about banana bread. There seem to be strong opinions in both camps. I found I preferred melted and frozen butter. The butter moistened the bread and also added a rich, buttery, dry flavor. Using melted butter allows the batter to be gently folded for the most tender crumb. It means you can mix in melted butter by hand instead of softened butter, which makes it easier – a plus. Banana bread made with softened butter cream was denser. The oil made the banana bread a little too wet. It was heavier and moister, almost greasy.
I think both have their good points. Brown sugar adds a caramelized flavor to the bread. It also makes darker bread, something I struggled with until I used light pans. (See below). I’m stuck with white sugar though. I don’t want to take anything away from the banana flavor (except that chocolate!)
This is one of the questions that made me try most cakes. The online recipes are pretty split, half using powders and half using baking soda.
Joy’s Easy Banana Bread Recipe
The baking powder and baking soda create carbon dioxide, which helps the banana bread rise. However, they do not work the same and are not easily interchangeable in recipes.
Baking soda is a base and needs acid to react in the recipe and make the bread rise. In the case of banana bread, it can be yogurt, buttermilk, brown sugar, molasses, or the bananas themselves. Recipes generally contain enough baking soda to balance the acidity of the egg, which can then impart a bitter, metallic taste. If the recipe doesn’t have enough acid to react with the baking soda, it won’t rise properly.
Baking powder contains baking soda and cream of tartar, a dry acidic ingredient. No acid is needed in the egg to rise the bread.
Baking soda and baking powder are sometimes called for in recipes that contain some kind of acid, but baking soda isn’t enough to provide the necessary lift. Baking powder is added to give it extra volume.
Ultra Moist Chocolate Chip Banana Bread
This is the second big question I had, and it has to do with the type of yeast used. Adding dairy products such as yogurt, Greek yogurt, sour cream, or buttermilk to Chocolate Chip Banana Bread can add moisture. Bread can also be heavier.
Just when I thought I had come up with a recipe for my Chocolate Chip Banana Bread, I came across a recipe from Baking Illustrated by Cook’s Illustrated. (You might be wondering why I didn’t just start there. I wondered the same thing.)
Cook’s Illustrated tested different types of milk in banana bread: milk, butter, cream and yogurt. The sour cream added richness, but gave the bread a heavy texture and a rocky, friendly crust. The milk had no flavor but gave a smooth crust. The buttermilk gave it a nice bread, but the plain yogurt let the banana flavor shine through and made a stronger bread.
The banana aroma profile has 49 ingredients. One of these ingredients is eugenol. The chemical compound eugenol found in bananas has a spicy smell, like cinnamon. Eugenol is also found in cinnamon, nutmeg and cloves. The addition of cinnamon, nutmeg and cloves deepens the bread’s banana flavor. However, you don’t want to overpower the banana flavor for a while. We’re also aiming for chocolate chip and banana bread here, not spiced bread.
Moist Chocolate Chunk Banana Bread
Mixing softened butter and sugar creates a soft, cake-like texture, but gives the bread a lighter color, not the beautiful golden brown color we associate with sweet chocolate chip and banana bread.
The quick bread method involves mixing the dry ingredients in one bowl and the liquids in another. The two blend smoothly. This method created a fine texture. It also sounded a little more heartfelt and went higher.
The quick bread method is my preferred method. Be sure to use a light hand when combining the dry and wet ingredients. Mixing in a soft egg results in small, hard loaves. The more you stir, the more the gluten develops, preventing the bread from rising properly. Gently fold the wet and dry ingredients together until the dry ingredients are moistened. The batter should be thick and coarse, but without streaks of unincorporated flour.
Because the bread takes a long time to cook and the sugar content, I had a hard time baking this chocolate banana bread in a dark pan. Dark pans heat up on the sides and bottom. The bread would get too dark before the inside was fully cooked. I found a light colored pan that I liked and the problem was solved.
Chocolate Chip Banana Bread Recipe (video)
Bake the bread for 50 minutes at 350 F and turn the oven down to 325 F until done.
It was a neat trick I learned from Cook’s Illustrated. By buttering and flouring (or using nonstick baking spray) just the bottom, the bread can stick a little better as it rises up the sides of the pan, creating a lighter, taller loaf. If the bread does not come out easily, insert a knife between the pan and the bread.
After trying over 20 recipes, some more than once and often two at a time for comparison, I narrowed my search down to two recipes. Both are fantastic. It is adapted from a
These two recipes are surprisingly similar. Yockelson’s recipe uses butter, white sugar and baking powder. It’s a beautiful and simple recipe, full of banana flavor, moist, with a slight crunch.
The Best Vegan Banana Bread
The Cook’s Illustrated recipe swaps out two tablespoons of butter and replaces it with plain yogurt. She also uses baking soda instead of baking powder. From what we’ve learned about baking soda and baking powder, this makes perfect sense. Since yogurt is acidic, baking soda can be used along with bananas. This bread was as beautiful as Yockelson bread. Baked side by side, I slightly preferred the Chocolate Chip Banana Bread with yogurt and
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