My All-Time Favorite Chocolate Chip Banana Bread

Chocolate Chip Banana Bread from CollegiateCook.com

Chocolate Chip Banana Bread from CollegiateCook.com

Some recipes claim you. You make them once, you fall in love with them (“how did I create such a thing of beauty?!” may just cross your mind), and in that instant, the recipe becomes yours. It’s what you’re known for; the dish people ask you to make and bring to their place for potlucks, parties — or just because it’s Tuesday. And you don’t mind, because you’re dang proud of that recipe, even if you didn’t create it yourself.

Chocolate Chip Banana Bread from CollegiateCook.com

That’s how I feel about this Chocolate Chip Banana Bread. The chips are gooey, the cake has a golden brown, crunch of  a crust, and the banana flavor is gentle; it doesn’t overwhelm every bite. (I love it so much that I confess I’ve gotten up in the middle of the night to grab water and wound up eating a slice. I got so excited I started eating it before I could even take pictures of it. It’s borderline problematic.)

What’s YOUR recipe? Maybe this one’s the one for you, too. Don’t worry; I’ll share. After all, I did borrow it from Hershey’s.

Chocolate Chip Banana Bread from CollegiateCook.com

A couple things to note to ensure Choco Banana Bread Nirvana:

  • Let the bananas get nice and brown before using them. Like fully speckled, who-would-eat-this brown. Bananas at this stage are the sweetest (and bonus: easiest to mash!), so you get the subtle banana flavor without that ripe, punch-to-the-tastebuds tangy-ness that makes most people hate banana-flavored anything. Basically, this is the key to creating a dessert that wins over banana haters everywhere.
  • Use 1 cup of bananas, even if that means using a part of a banana. It’s tempting to want to throw the whole banana in, but that can throw off the batter’s consistency, and tends to be the biggest culprit behind Banana Bread Fails: crisp edges, gooey center that won’t seem to cook.
  • Take the toothpick test to the edge and center of the bread. Some ovens will crisp the edges faster than the center, and you don’t want a pure goo center (as tempting as it is to eat like dough!). No toothpick? Use a butter knife. There’s no judgment here.
  • If your oven tends to cook erratically (say, one time it burns cookies, the next time they’re half-dough when the timer goes off), try making these in a smaller loaf pan, or cooking them as muffins. The big loaf pan tends to be harder to cook evenly.
  • You don’t need fancy equipment to mash bananas! Sure, you could use a blender, potato masher or food processor, but all you really need is the back of a spoon.

mashed bananas for banana bread

My All-Time Favorite Chocolate Chip Banana Bread
 
Prep time
Cook time
Total time
 
Kitchen gadgets needed: mixing bowl, spoon, measuring cups, electric mixer (or whisk), baking pan (a 9" x 5" loaf pan is preferred, but a muffin tin or 8"x8" round can also work), oven, oven mitts
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • 1 cup mashed banana (about 2-3 bananas)
  • ½ cup shortening
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups plus 2 tablespoons flour
  • 1¼ cups semisweet chocolate chips
Instructions
  1. Preheat the oven to 350°F and grease the bottom and sides of the baking pan (just dab a little shortening on a paper towel and rub down the inside of the pan).
  2. Blend all of the ingredients -- except the chocolate chips -- together in the mixing bowl to form the batter. Stir in the chocolate chips.
  3. Bake for 55-60 minutes if using a loaf pan (about 25-30 if using muffin tins), or until a toothpick inserted comes out mostly clean. (Crumbs are okay; gooey batter is not).

2 Comment

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