This chocolate chip banana bread has the most wonderfully moist texture.
I’m feeling like a bit of a decadent breakfast today. Banana breads are one of my favorite breads. I suppose the main reason is that I always seem to have over ripe bananas in the house and I hate throwing things away. But also it is because I just love the flavor of these breads. This chocolate chip banana bread combines two of my favorite breads into one, and is just delicious.
I’ve always thought of banana bread as the ultimate healthy comfort food. It is rich and feels so decadent when you eat it, but is still full of “good for you” ingredients. I actually buy extra bananas, knowing that I won’t eat them all so that I can make this recipe!
It makes a prefect breakfast on the go for those busy mornings when you just have to get out the door in a hurry. And nothing is better than enjoying a piece in the afternoon, sitting in my garden.
This recipe for chocolate chip banana bread adds some semi sweet chocolate chips and pure maple syrup for an extra burst of flavor. It is perfect for my decadent fix this morning. I only added 3/4 of a cup of the chips so it does not add too many extra calories. I also used the mini chocolate chips to make them spread more evenly through the bread and so that each bite has a tiny bit of chocolate.
This is a classic recipe. Full of flavor, moist and a bit decadent. It is a great way to use up your extra bananas and also freezes well so you can use just a few pieces and freeze the rest for a later day. The brown sugar and maple syrup really adds a great sweet taste and the semi sweet chocolate chips cuts it just a bit so it ends up being just the right amount of sweetness.
The key to a good banana bread is to be sure not to over mix the batter. Too much mixing will cause the bread to be dry, and tough. I cook my bread in a loaf pan. It takes a bit longer to cook but gives me the look of bread when it is finished. It also works well as muffins too!
I said that I like banana bread, but I really like this chocolate chip banana bread. Such as in, I could easily eat the whole loaf all by myself. Will power is the stuff of strong folks….
It’s time to grab a cup of coffee and head out to enjoy this wonderful chocolate chip banana bread for breakfast in my garden. I just LOVE this time of the year!
If you can’t eat wheat and are trying to cut out sugar, try this Gluten Free Banana bread recipe.
- ⅓ cup unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 Tsp baking powder
- 1 tsp baking soda
- ½ tsp Kosher salt
- ¼ cup maple syrup
- ½ cup packed dark brown sugar
- ½ tsp ground cinnamon
- 1½ cups roughly mashed bananas - about 3 medium bananas
- ½ tsp pure vanilla extract
- 2 large eggs (I use free range)
- ½ cup sour cream
- ¾ cup semi-sweet chocolate chips, divided (same some for topping the bread before you cook it.)
- Preheat the oven to 350°F. Spray a 8-1/2" x 4-1/2" loaf pan with Bakers ease. Whisk together the flour, baking powder and baking soda in a bowl and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, put the butter, maple syrup, brown sugar, salt and cinnamon. Cream the mixture on medium-high speed until it is light and fluffy, 5 minutes. Scrape down the sides and bottom of the bowl, and add the bananas and vanilla extract on medium speed about 1 minute. The bananas should be smashed, with a few small chunks remaining.
- Turn the speed to medium-low and mix in the egg until incorporated, just 5 seconds. Now turn the speed to low and gradually add the flour mixture, mixing just until no traces of flour remain, 10 seconds. Be sure not to over mix. Add the sour cream, and mix until the batter has a few remaining white streaks, 5 seconds. Gently fold in most of thethe chocolate chips. (save a few tablespoons to sprinkle on the top of the bread.) If you don't have an electric mixer, you can also mix everything by hand.
- Place the batter to the prepared pan and bake in the center of the oven until a toothpick comes out clean, approximately 60 - 70 minutes. Cool the bread in the pan for 5 minutes, then remove and cool completely on a wire rack.
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