Moist Chocolate Chip Banana Bread
Print Pin VideoThis chocolate chip banana bread recipe takes regular banana bread to another level! Its super moist, bursting with both chocolate and banana flavour in every bite and comes together so easily. A great 'no-fuss' recipe when you've got some over-ripe bananas that need to be used up!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (340 g) mashed bananas - about 3 large bananas (but do measure them out), must be ripe bananas (the riper the better!)
- 1⅔ cups (200 g) all purpose flour
- 2 tbsp (16 g) cornstarch - also known as cornflour in some countries
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt - omit if using salted butter
- ¾ cup (150 g) soft brown sugar
- ¼ cup (56 g) unsalted butter - room temperature
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- 1½ tsp vanilla extract/essence
- 1 large egg - room temperature
- 1 cup (170 g) semisweet chocolate chips - Divided into 3/4 cup (130g) and 1/4 cup (40g)
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
- Place the bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside.
- In a bowl sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside.
- In a large bowl combine butter, light brown sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
- Add in the egg and mix until well combined.
- Add in the mashed bananas from earlier and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
- Add the pre-sifted dry ingredients from earlier into the wet mixture and using a spatula, gently fold until just combined. It's really important not to overmix the batter. Finish off by adding in 3/4 cup (130g) of the chocolate chips and fold them in until just combined. Do not overmix.
- Distribute the batter into your loaf tin, and spread it out evenly with your spatula. Drop the cake tin lightly on the counter to remove any large air bubbles and evenly scatter the remaining 1/4 cup (40g) of chocolate chips on the top.
- Bake for 1 hour or until a skewer or butter knife inserted into the centre comes out clean (don't worry about any melted chocolate, as long as there isn't any uncooked batter). Allow to cool in the tin for about 15 minutes, and then using the parchment paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 30 minutes before serving. Enjoy!
Video
Notes
Note 1. The fan forced (convection) function cooks food faster, so if baking on this mode then you will need to decrease the baking temperature to 160°C (320°F) so that the banana bread bakes at the same rate as mine 🙂
Nutrition
Calories: 488kcal | Carbohydrates: 67g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 316mg | Potassium: 356mg | Fiber: 4g | Sugar: 35g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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