Chocolate Chip Banana Bread
Incredibly soft and ultra moist banana bread with melty chocolate chips in every bite. Soft, decadent, and the perfect way to use those ripe bananas! My family devours this chocolate chip banana bread, it's truly the best!
Equipment
Ingredients
- 1 egg
- 1/2 cup organic cane sugar*
- 1/4 cup avocado oil
- 2 Tbsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder , (aluminum-free)
- 3/4 cup mashed bananas , (2 over-ripe bananas)
- 1 cup all-purpose flour , (149 grams) **See notes for using fresh milled flour
- 3/4 cup semi-sweet chocolate chips , (divided) I use soy-free chips
Instructions
- Preheat oven to 300°F (148°C). Line an 8x4 bread loaf pan with a sheet of parchment paper (see notes below). Set aside.
- In a small/medium mixing bowl mash the over-ripe bananas for a couple minutes with a potato masher (way easier than a fork)! You're looking to make a wet paste. This will add extra moisture!
- In a separate medium/large bowl beat together the 1 egg and 1/2 cup sugar until creamy. Beat in 1/4 cup oil and 2 Tbsp milk. Add 1/2 tsp vanilla, 1/2 tsp salt, 1/2 tsp baking soda, and 1/4 tsp baking powder. Mix well. Then mix in the mashed bananas (3/4 cup) followed by 1 cup all-purpose flour. Batter will look lumpy.
- Stir in 1/2 cup of chocolate chips.
- Pour the batter into the prepared loaf pan, cleaning out the bowl using a rubber spatula. Sprinkle the remaining 1/4 cup of chocolate chips to the top.
- Bake the chocolate chip banana bread in the preheated oven for 1 hour and 10 minutes. The exterior will look dark brown. Insert a tall toothpick into the center to ensure it comes out clean. Cool in the loaf pan for 5 minutes then remove to a cooling rack and cool completely before slicing (or eat warm). Serve.
Notes
- To line a loaf pan, make sure your sheet is 9x13. Flip the loaf pan over and place the sheet over the pan. Mold it and mark the corners. Slit an inch or two of the corner diagonally to the mark. This should fit snug into the pan. I usually just mold my parchment paper into the loaf pan or cut a 4" strip off the side of a 12x16 sheet to overlap the cut pieces directly into the pan.
- I have tested this recipe with Sucanat and coconut sugar with great success!
- Make sure the bananas have black spotting, this indicates that the bananas are over-ripe and that's what you need to make the best banana bread! I've also frozen over-ripe whole bananas in the exact portions I need them. Then simply thaw them a couple hours before mashing (they thaw quick). This turns out great, too and prevents waste.
- Use 149 grams of fresh milled flour for a healthier banana bread (extra fiber and protein). I like to use Einkorn or soft white wheat berries and grind them in my mill. Wheat berries will weigh the same when milled so, it doesn't matter if you weigh the grain first or weigh the milled flour after. Just make sure it's 149 grams.
- Egg Substitutes: If you want to find a great egg substitute you can still make perfect banana bread using 3 Tablespoons of applesauce for 1 egg. You can also use an egg replacer (per instructions) or make the chia or flax “egg” by combining 2 ½ Tablespoons of ground chia seeds or flaxseeds with 5 Tablespoons of hot water. Let that sit until thickened and use in place of 1 egg.
Nutrition Facts
Chocolate Chip Banana Bread
Serving Size
1 thick slice
Amount per Serving
Calories
293
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
22
mg
7
%
Sodium
225
mg
10
%
Potassium
214
mg
6
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
58
IU
1
%
Vitamin C
2
mg
2
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
