Chocolate Chip Banana Bread With Frozen Bananas

Chocolate Chip Banana Bread With Frozen Bananas – This light banana bread with chocolate chips is a treat that is sure to please everyone who tries it. With its thick, moist crumb and soft texture, you’ll never follow a banana bread recipe again!

Banana bread is one of my family’s favorite foods – especially when chocolate chips are involved! This recipe is super easy to make and a hit with banana lovers. Like my classic banana bread, this bread is made with sour cream to keep it extra moist and cinnamon to enhance the flavor. This recipe will give you perfect bread every time.

Chocolate Chip Banana Bread With Frozen Bananas

Chocolate Chip Banana Bread With Frozen Bananas

Bananas are an excellent source of potassium, protein, vitamins and fiber, and this bread is full of them. It certainly won’t leave you craving more banana flavor. With a piece of chocolate in every bite, you’ll always beat this classic breakfast bread!

Sourdough Banana Bread With Chocolate Chips

When you’re ready to make banana bread, gather the following ingredients. Note that the butter should be at room temperature before you begin.

I didn’t stop making this recipe until the banana bread was absolutely flawless. Here are some tips to help you succeed on your first try.

If you want, you can customize this breakfast bread with the additions of your choice. I have great ideas!

Store leftover banana bread in an airtight container or large ziplock bag. You can store it in the refrigerator or at room temperature. It will last 3-5 days on the counter and up to a week in the refrigerator.

Easy Chocolate Chip Banana Bread

You can certainly freeze this banana bread if you want to store it for a long time (up to 4 months). Just wrap the cooled loaf in plastic wrap, then freeze it in an airtight container. Unwrap and thaw in the refrigerator or on the counter before enjoying. You can even freeze the slices and take one out whenever you want.

I am a wife and mother of twins, a baby girl, and a sweet black lab with a serious sweet tooth addiction! Bring on the sugar!

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Chocolate Chip Banana Bread With Frozen Bananas

This banana bread is incredibly moist and delicious! Perfectly balanced sweetness and banana flavor fill the tenderest pieces, with plenty of chocolate chips throughout. This is the ultimate banana bread for any breakfast or coffee!

Salted Caramel Chocolate Chip Banana Bread

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Ah, banana bread. My daughter was obsessed with “baked bread”. I can’t even count how many times I let a piece be his breakfast or lunch. At least he’s eating fruit, right?

So last summer she and I set out to find the perfect banana bread recipe. Wow, this one delivered. I added mashed bananas for yogurt on lemon bread and it was perfection. Soft, supple, hydrated for the whole day. And the banana flavor is so vibrant. Obviously, with his favorite chocolate chips.

Something about banana and chocolate is delicious but not too heavy. A little sweetness, a little wealth, a little health. That’s why banana bread is pretty much perfect.

Best Moist Chocolate Chip Banana Bread Recipe (vegan, Gluten Free, One Bowl)

The key part of this recipe is the combination of butter and oil. The oil keeps it moist, but using half the butter also helps keep it fluffy.

Bananas can brown a bit, but I actually used whole yellow bananas and it worked well. The key is to make sure you have firm pieces of banana to get good banana flavor. Do not try to mash them to a soup consistency.

Mashed banana This helps the bread stay moist longer. Also, it has just the right amount of banana flavor.

Chocolate Chip Banana Bread With Frozen Bananas

Flour Be sure to sift it and measure it carefully – add the flour to the measuring cup with a spoon, then level it with the flat side of the knife (known as spoon then level).

Best Banana Bread Recipe

Salt. Try to use sea salt if possible as it won’t create an overly salty taste and is actually good for you!

Cinnamon I really like cinnamon! You can actually use a little more if you want. I recommend using high quality cinnamon because it tastes better.

Egg Make sure they are at room temperature so they mix well with the other ingredients! If you forget to take them out ahead of time, you can soak them in a bowl of warm (not hot) water for 15 minutes.

Oil. I recommend avocado or grape seed oil, because they have a milder taste, but are healthier than vegetables or canola.

Ultimate Banana Bread Recipe

Vanilla. Use authentic! The imitation will have a slightly different taste and will not give you the same pleasant taste.

Butter I recommend the European style because it contains less water. Be sure to use without salt or omit the salt in the recipe. Be sure to melt it, but don’t let it boil, because we don’t want brown butter.

Brown and granulated sugar. Brown sugar helps keep it moist, while granulated sugar helps it rise. Using both gives you the best of both worlds.

Chocolate Chip Banana Bread With Frozen Bananas

A piece of chocolate. Obviously. I actually used small chocolate chips and they were perfect, but you can use any size and any type of chocolate chip!

Chocolate Chip Banana Bread Recipe (one Bowl)

I actually used bananas without any baking and it was good. Bananas with too much green will be harder to mash, but will still work and have a strong banana flavor. Brown bananas also work well, as long as they are not too brown on the inside. Avoid using parts that are so brown that they have turned into that rotten texture.

I always use a toothpick, but a small knife or kebab skewers will also work. This is when you want to grab the bread

Stop being raw as it will cook a bit more in the pan as it cools. The top won’t discolor like other breads, so try checking with a toothpick for moist crumbs but no raw dough.

That! Straining is key to baking, especially cakes. This helps it mix more easily with wet ingredients, prevents lumps from forming as well as the urge to overmix, and creates a firm, chewy texture.

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, but it can be a little smaller. You can increase the recipe by 50% (or multiply each ingredient by 1.5) to make a 9×5 loaf full to the brim. It will be equal to the following amounts:

Banana bread, banana, banana, banana bread recipe, banana, banana, banana bread, chocolate chips, chocolate chip, chocolate chip banana bread, chocolate banana, bread, breakfast baking, breakfast, breakfast, autumn breakfast, summer breakfast, brunch, Brunch Recipes, Snack Bread, Snack Loaf, Fall Snack, Fall Snack, Summer Breakfast Comments If you’ve been reading my blog for a while… a long, long time… you may remember my Dark Chocolate Raspberry Banana Bread from 2012. I baked this bread about 17384 times that summer. I’m not kidding; Ask all my old colleagues because I practically brought bread every week. Chocolate and raspberry are my weaknesses.

This time I used my favorite banana bread base recipe. Use more butter, brown sugar instead of white and more bananas. I call it my “best banana bread ever”. Check it out, banana bread lovers.

Chocolate Chip Banana Bread With Frozen Bananas

I sliced ​​and froze one loaf – it freezes nicely for up to 2 months – and photographed the other loaf. We had slices for dessert and while I wasn’t looking, Kevin ate the last slice of yesterday’s breakfast. nerves

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You will fall in love with this banana bread recipe! It is incredibly thick and bursts with flavor in every slice. I sweeten the bread with brown sugar – brown sugar and bananas go together like peanut butter and chocolate. Think only of two! You’ll love the richness that brown sugar provides.

4 giant and beautifully ripe bananas go into my banana bread. I use extra blanched brown bananas for this preparation – and I encourage you to do the same. It’s not completely brown and black, just very mottled. like this:

This banana bread is the moistest. I know you probably hate the word or are sick of me saying it, but I just hate dry banana bread. For breakfast, I’d rather eat a bowl of broccoli than a slice of dry banana bread.

This banana bread gets its moisture from 2 eggs and a little yogurt (along with bananas and brown sugar). 1/3 cup yogurt goes a long way! I usually use plain Greek yogurt, but plain yogurt will do just fine. Sour cream is also a good substitute. The butter gives the bread a nutty, rich flavor that is enhanced by the banana and chocolate. And a touch of vanilla extract rounds off the sweet taste of banana.

Ultra Moist Chocolate Chip Banana Bread

I use a heavy hand when adding

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