Of all the Banana Breads that I’ve ever tried, this is by far the Best Chocolate Chip Banana Bread Recipe EVER. No, you do not need to add the chocolate chips to this recipe (it’s completely optional) but why wouldn’t you? In my opinion, it takes a normal Banana Bread Recipe to the next level. This is definitely one of my most popular recipes next to my infamous Apple Cinnamon Coffee Cake and Apple Crisp recipe.
This chocolate chip banana bread is extremely easy to make and is also very soft and moist. Sometimes I don’t make it in a loaf pan but rather I make them in muffin tins instead. This is a particularly popular method of making it when you intend on sharing it with your family and friends as I often find people nowadays are a bit health conscious and watching how much “sweets” they are taking in. Since the muffin size banana chocolate chip bread is more bite-sized, they don’t feel as guilty about eating it.
Why use over ripe bananas for banana bread?
When your bananas are starting to turn black, do not throw them away! This is the best time to make banana bread. There are several reasons why it’s best to use over ripe bananas for banana bread versus just ripe bananas:
Bananas are sweeter – During the ripening process, the starch in the banana turns into sugar. When they reach the over ripen stage, most of the starch would have already turn into sugar. This will naturally sweeten your bread.
Stronger Aromatics – As a result of what is noted above, bananas have a much stronger banana scent and flavour when they are at the over ripen stage. This will significantly enhance the flavour of your banana bread.
Easier to Mash – As with most fruits that are overly ripe, they start to turn soft. When it comes to making banana bread where you are required to mash the bananas, this will make your life much easier. The bananas are so soft I can pretty much mash the bananas with a whisk!
Building your stash of over ripe bananas
If you love banana bread (and you will after you try the best chocolate chip banana bread recipe :)) but you have too many over ripe bananas lying around, you can always freeze them for when you want to make banana bread next!
We recommend freezing your bananas in a freezer safe ziplock bag without the skin. In other words, freeze bananas that are already peeled. This will make your life much easier when making your banana bread next time as it will save you the time and effort of trying to peel an overly mushy and watery banana. Don’t worry if your frozen banana ends up being super watery and mushy when thawed, that’s normal and it’s still good to use.
What you need to make this chocolate chip banana bread recipe
Jump to our recipe below to get all the ingredients you need to make this recipe. However, one of the key ingredients you will need for a tender and moist banana bread is buttermilk.
The importance of buttermilk
Not only does buttermilk add a bit of tang to our dish, the acidic properties of buttermilk actually helps tenderize most dishes. In the case of baking, it helps tenderize the gluten which gives breads a softer texture. It also reacts with leaveners (e.g. baking soda) to help give rise to the bread. We actually use buttermilk for a lot of our best recipes such as our Fluffy and Crisp Buttermilk Waffles and our Buttermilk Fried Chicken.
Buttermilk Substitute
If you don’t have buttermilk at home or you’re not able to find it at your local grocery store, you can easily make a substitute by doing the following:
For each cup of buttermilk, add 1 tablespoon of white vinegar (or lemon juice) to 1 cup of milk. Stir and let it sit for 5 minutes for it to curdle and sour.
Plain yogurt is also a great substitute for buttermilk as well
Baking pans you’ll need
If you’re making a traditional banana bread, you will need a loaf pan. We recommend the medium Wilton loaf pan which is 8.5 x 4.5 x 2.5 inches. If baking in a loaf pan, you’ll need to bake it at 325F for 1hr and 5 mins or until toothpick comes out clean from the centre of the loaf.
Alternatively, you can also turn these into chocolate chip banana muffins by making them in lined muffin trays. If baking in a loaf pan, you’ll need to bake it at 325F for ~20-30 mins or until toothpick comes out clean from the centre of the muffin.
If you tried this recipe and enjoyed it, tag us on instagram @cookingwithteamj. We’d love to see it!
1.Preheat oven to 325F (165C) and grease one 9×5 inch loaf pan with oil or spray with non-stick spray. If you’re making these in muffin tins, line them with cupcake liner
2.Whisk together the eggs, buttermilk, vanilla and oil. Mash in bananas with fork or potato masher and mix to combine.
3.Sift together white sugar, brown sugar, flour, baking soda, cinnamon, and salt. Add dry ingredients to banana mixture in thirds and stir until thoroughly combined. Slowly stir in the chocolate chips.
4.Pour batter into loaf pan or muffin tins. If you’re making a loaf, bake for 1 hour and 5 mins or until toothpick comes out clean. If you’re making muffins, bake for 20-25 mins or until toothpick comes out clean
Why do you need baking soda in banana bread? You don't! Banana bread will rise fine with baking powder and in fact I find most banana bread recipes have TOO MUCH baking soda which gives it a soapy taste and pasty texture. There is not enough acid in most banana bread recipes to react with all of that baking soda.
For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.
Here's the secret: overripe bananas don't necessarily mean too-ripe bananas for banana bread. It really comes down to personal preference. Those brown-speckled, mostly yellow bananas are still ripe and will bake into a great loaf.
Wrap the loaf tightly in plastic wrap, and store it in an airtight container. Paper towels and an airtight container. Swath your loaf in paper towels to help keep air from the surface and help get rid of any excess moisture—eliminating the mold issue. Place the loaf in an airtight container to keep it from going stale.
Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.
Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.
Bananas can go from yellow with brown spots to totally black and still be okay to eat and use for baking. In fact, black bananas are some of the best for making banana bread because they have developed more sugar as they sit around and therefore taste sweeter. They may also be moister, which is perfect for baked goods.
Once the loaf is fully cooled, cover it in plastic wrap.Then, wrap the loaf in aluminum foil. This will ensure it's airtight and will keep the loaf from drying out and avoid freezer burn. Store the wrapped loaf in the freezer for up to three months for the best flavor.
If you plan to consume the banana bread within 2 to 3 days, leaving it unrefrigerated should be fine. If you want it to last longer, you can always store it in the refrigerator, where it can stay fresh for up to 1 week. Wrap the bread tightly in plastic wrap or place it in an airtight container before refrigerating.
It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.
The trick with baking soda in recipes is that the reaction that creates the bubbles is immediate, so you want to get the batter or dough into the oven quickly, before all the bubbles dissipate. That's why baking soda is used for “quick” recipes for biscuits or breads.
Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light. It is also useful for cleaning and removing stains.
Traditional Irish Soda Bread ready for Breakfast! So here is my simple Soda Bread recipe. It uses baking powder, which is a mix of baking soda and cream of tartar, instead of just baking soda.
Combining the two leavening agents produces a biscuit that is both light and tangy. In baking as in life, it's all about balance. Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you'll often see both baking soda and baking powder in a recipe.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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