Deluxe Chocolate Chip Banana Bread

I remember how excited I was the first time I made zucchini bread. It was dense and heavy, but tasted pretty good. It made me proud for awhile. All those baker’s mistakes did not stop me from making more bad zucchini bread… until I discovered banana bread. Wow, what a lovely, sweet, delicious bread. I quickly dumped my love for zucchini and start making banana bread instead. Guilty, guilty.

Banana bread is essentially a moist, sweet (but not too sweet), cake-like quick bread that is made from mashed bananas. There are so many recipes that are similar but with unique personal taste and style. While some people may use yogurt or coconut, others may like to use chocolate chips and cream cheese. Toasted walnuts are often added to banana bread for interesting nutty flavor. Other ideas may include:  bacon, pumpkin, or raisins, etc…

I consider my banana bread a humble, comforting family treat. The lovely sweet aromas linger in the kitchen for hours after it comes out the oven. The fluffy, spongy texture, and the different layers of delicious flavors will impress anyone who is lucky to get a piece. Homemade banana bread is the best. Lynard agrees with me.

Deluxe Chocolate Chip Banana Bread

Mix together sugar, oil, butter first; add eggs, mix to combine. Then add bananas, mix well.
Add toasted walnuts and chocolate chips to the batter, mix to combine.
Butter and flour baking pan, pour in batter, sprinkle chocolate chips on top. Bake for 45 minutes at 350° F.

 

Deluxe Chocolate Chip Banana Bread 香蕉麵包

  • Servings: 8 to 10 | Recipe by Leslie at Soups Ahoy
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Deluxe Chocolate Chip Banana Bread

1 1/2 cups all-purpose flour, 1/2 teaspoon salt
1 teaspoon baking soda, 1/2 teaspoon baking powder
3/4 cup granulated sugar, 1/2 cup canola oil, 2 tablespoons butter, soften
2 large whole eggs, 2 teaspoons pure vanilla extract
3 large ripe bananas, peeled, mashed
1/2 cup walnuts or pecans, coarsely chopped, toasted, salted
1/2 cup chocolate chips, plus extra to sprinkle on top

Preheat the oven to 350 degrees F.  Cook time:  44 to 45 minutes, watch it.

Butter and flour a nonstick baking pan (9 x 9 x 2) round or square, set aside.

In a bowl, whisk together the flour, salt, baking soda and baking powder, set aside.

In another big bowl, whisk together the sugar, oil and butter first; add the eggs and vanilla extract, mix until creamy. Switch to a wooden spoon or spatula, slowly add the flour mixture to the wet mixture, 1/2 at a time, stir to combine until no more flour lumps, scrape the bowl.  (Don’t over mix. No need to use an electric mixer.)

Fold in bananas, gently mix just to combine. Add chocolate chips and walnuts, fold in with batter. Don’t over mix. Scrape the bowl, gently pour the batter into the prepared baking pan, gently tap the pan to even the batter. Sprinkle 1/4 cup chocolate chips on top for more chocolate flavor, optional.

Bake until a toothpick inserted in the center of the cake comes out clean with a few moist crumbs, about 45 minutes. Cool in the pan for 10 minutes on a wire rack. Serve warm or wait until cool completely.

Tips:  For 12 large cupcakes with paper insert: 350 degrees, 22 to 24 minutes.

 


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