How To Make Banana Bread With Chocolate Chips – This simply irresistible chocolate 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 testing 20 different banana bread recipes to find the perfect chocolate banana bread. Here’s what I found.
Today I am sharing with you what is probably my favorite dessert. It might even be my favorite meal, second only to pasta. Can you believe that four months ago I didn’t even like banana bread? It is often tasteless and resinous, almost rubbery. Even when cooked well, it can be quite soft. When I have bananas that are too ripe to eat, I have a small collection of banana recipes that include anything but banana bread.
How To Make Banana Bread With Chocolate Chips
So what happened four months ago? Well, a friend said that chocolate banana bread is her favorite dessert. And I was like, “You’ve got to be kidding me! Of all the great desserts, how can banana bread be your favorite?” And I couldn’t wrap my head around it.
The Best Chocolate Chip Banana Bread Recipe
At the same time, I saw a picture of chocolate chip banana bread online, ah, and it looked so good. Being a food porn junkie and having a ripe banana on hand (and my small collection of recipes for anything other than 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 went on a four-month journey to perfect the recipe.
If you search for “banana bread recipe” on Google, you will get 238 million results. If you look at the recipes on the first two pages, there are many options: butter, oil. 3 bananas, four bananas. Added ethereal, added dairy. Brown sugar, white sugar. Baking soda, baking powder. There was only one way to find out which one, my friends, was the best, and that was by baking lots of banana bread.
Heavily blemished or mostly brown bananas make the most moist and flavorful chocolate banana bread. As bananas ripen, their starch turns into sugar, making them sweeter and more flavorful. I settled on a cup and a half of banana puree (about 3 medium ones) for a light fluffy bread full of banana flavor. Any more than that makes for a dense, almost soggy loaf that won’t rise as well.
Bananas should be soft enough to mash easily with a fork. A forkful of spices gives the banana its perfect consistency. When you bite into the banana bread, those little pieces will be a big burst of banana flavor. You still want to mash the banana well so there are no large pieces of banana in the bread.
Easy Banana Bread With Chocolate Chips Recipe
Using a food processor or pureeing bananas tends to make the batter too thin, which affects the riser’s ability to lift the banana bread. The batter should be thick enough to trap the gases released by the leavening agents.
I think this is the most controversial question I’ve ever had about banana bread. Both camps seem to have strong opinions. I have found that I prefer melted, cold butter. The butter moistened the bread and added a rich, buttery, nutty flavor. Using melted butter allows the dough to come together carefully for the most tender crumb. Melted butter instead of softened butter also means you can mix it by hand, which makes it easier – a plus. Banana bread made using creamy soft butter was dense. The butter made the banana bread slightly moist. It was heavy and wet, almost greasy.
I think both have good points. Brown sugar gives the bread a caramelized flavor. It also makes browner bread, something I struggled with until I used lighter pans. (see below). I stuck with white sugar though. I don’t want to be distracted by the banana flavor (all but the chocolate!).
This is a question that has me testing the most cakes. Online recipes are very divided, half using powder and half using baking soda.
Chocolate Chips Banana Bread
Baking powder and baking soda both produce carbon dioxide, which helps banana bread rise. However, they do not work in the same way 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, curd, brown sugar, jaggery, or the banana itself. Recipes usually include enough baking soda to balance the acidity in the batter, which can then impart a bitter, metallic taste. If there isn’t enough acid in the recipe for the baking soda to react, it won’t rise properly.
Baking powder contains both baking soda and tartar, a dry acidic ingredient. Bread does not need acid to rise.
Sometimes baking soda and baking powder are both called for in recipes that contain some kind of acid, but baking soda is not enough to give the required effect. Baking powder is added for added volume.
The Best Chocolate Chip Banana Bread Recipe
This was my second big question and it goes hand in hand with what type of puffer is used. Adding dairy products like yogurt, Greek yogurt, sour cream, or buttermilk to chocolate banana bread can add moisture. It can also make the bread heavy.
Just when I thought I had settled on my chocolate banana bread recipe, I came across a recipe in Baking Illustrated by Cook’s Illustrated. (You might be wondering why I didn’t start there. I asked myself the same thing.)
Cook’s Illustrated tested different types of dairy in its banana bread: milk, whey, sour cream and yogurt. The sour cream added richness but gave the bread a heavy texture and an awkward stone crust. The milk didn’t add any flavor, but it made for a slippery crust. The buttermilk added a nice flavor to the bread, but the plain yogurt let the banana flavor shine through and made for a more substantial bread.
Banana has 49 components in its aroma profile. One of these ingredients is eugenol. Eugenol, a chemical compound found in bananas, smells spicy like cinnamon. Eugenol is also found in cinnamon, nutmeg, and cloves. The addition of cinnamon, nutmeg and cloves deepens the bread’s banana flavor. Even a little, you don’t want to overpower the banana flavor. We also aim for the chocolate banana bread instead of the spicy bread.
Dark Chocolate Chip Raspberry Banana Bread
Mixing the softened butter and sugar together creates a soft, cake-like texture, but gives the bread a lighter color than the beautiful golden brown we associate with delicious chocolate banana bread.
The quick bread method involves mixing the dry ingredients in one bowl and the liquids in another. Then the two are carefully mixed. This method creates a delicate texture. It also gave the heart a crunch and lifted.
The quick bread method is my favorite method. Be sure to use a light hand when combining the dry and liquid ingredients. Mixing them with smooth flour produces small and hard loaves. The more you mix, the more gluten develops, which prevents the bread from rising properly. Gently fold in the wet and dry ingredients until the dry ingredients are just moist. The dough should be thick and lumpy, but without any streaks of unorganized flour.
Because the bread takes so long to bake and because of the sugar content, I had a really hard time baking this chocolate banana bread in a dark baking pan. Dark pans are hotter around the sides and bottom. The bread will be very dark before the inside is fully cooked. I found a lighter baking pan that I liked and the problem was solved.
Easy Chocolate Chip Banana Bread
Bake the bread at 350 F for 50 minutes, then turn the oven down to 325 F until finished.
This was a great trick I learned from Cook’s Illustrated. By greasing (or using non-stick baking spray) just the bottom, the bread can stick to the sides of the pan a little better as it rises, producing a lighter, taller loaf. If the bread does not come out easily, run a knife between the pan and the bread.
After trying over 20 recipes, some more than once and often twice to compare side by side, I narrowed my search down to two recipes. Both are great. Adapted from a
These two recipes are surprisingly similar. Yockelson’s recipe uses butter, white sugar and baking powder. This is a wonderful, simple recipe, full of banana flavor, with a moist, light bite.
Dreamy Chocolate Chip Banana Bread
The chef’s illustrated recipe replaces two tablespoons of butter and replaces it with plain yogurt. It also uses baking soda instead of baking powder. What we’ve learned about baking soda and baking powder makes perfect sense. Since yogurt is acidic, baking soda can also be used along with bananas. This roti was amazing as was Yokalson roti. Baked on the side, I liked the chocolate banana bread made with yogurt a little bit.
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