Banana bread is the best way to rescue overly ripe bananas from the trash. You don’t want to trash good food. So if you are not too excited at the thought of eating very ripe bananas raw, turn them into a banana bread! There are plenty of banana bread recipes out there. Here I decided to make banana bread with chocolate chips. It’s a wonderful banana cake, with the crunch of a chocolate chip here and there. Ripe bananas actually give this cake a lovely flavour.
What is a ripe banana’s best asset? It’s sweet. Incorporate a sweet fruit into a cake and you can actually reduce the refined sugar content in your cake! This is the trick with banana bread. Banana bread is a healthier option when you want some cake. But that’s not all.
What are some other wonderful benefits of adding banana to your cake batter? Bananas help making a wonderfully moist cake. This is the aspect about banana bread that I love the most! Banana bread is never too dry. It is the perfect breakfast item, or even a great coffee cake. And remember that you’re getting all of this from an item that you had thought to discard. Don’t let the brown skin scare you, ripe bananans are awesome.
Banana bread recipes exist to suit many dietary options. This is a popular vegan cake, as you can make it eggless and easily sub the dairy ingredients with plant-based alternatives. You can make it gluten free, you can make it entirely refined sugar free. But I didn’t. My banana bread recipe is on the sinful side of the spectrum. You could make it healthy, or you could go for a more “actual cake” goal. This is where my recipe belongs. I mean, I even added chocolate chips!
But don’t feel guilty. Even if you make a cake-style-banana-bread with sugar, butter, chocolate chips and all the good things in life that belong in a cake, remember that you have still added fruit to your cake. Fruit you had planned to trash. You’ve done two good things today, you deserve some cake.
Banana bread with chocolate chips
- 2 ripe bananas
- 50 g salted butter
- 1 tsp baking powder
- 150 g sugar
- 1 egg
- 150 g flour
- 75 g chocolate chips
- Melt the butter and set aside. Mash the bananas with a fork, then pour in the melted butter. Stir to combine.
- Always mixing with a fork, add the baking powder and the sugar to the banana mash. Lightly whisk an egg aside, then add it to the banana mixture and stir to combine.
- Fold in the flour, adding it in two batches. Lastly, fold in 2/3 of the chocolate chips.
- Transfer mixture into a loaf pan that has been previously greased. Sprinkle the remaining chocolate chips over the top of the cake.
- Bake in the preheated oven at 175°C for about 1 hour, or until a toothpick inserted in the centre comes out clean. If the top of the banana bread is getting too brown after 40 minutes, switch the settings of the oven so that the heat only comes from the bottom for the last part of the baking time.
Your photos are beautiful!! I actually have 2 bananas that are ripe at home – I’ll have to try this! 🙂
Thank you!! In the recipe I put 20 g less of sugar than I actually used, because my bananas were extremely sweet. If yours aren’t, feel free to add a little bit more sugar. To my taste, it came out quite sweet, so I’d recommend to use a little less.
That’s a good idea! I’m always sticking my fingers in my batter when I bake, so I’ll be sure to remember to taste it before adding the sugar!
Which is something I didn’t do. I tasted it when I poured it in the pan, and realized it was very sweet. Still, I like it sweet 😛
this looks lovely, nice chocolate addition!
Thank you! Next time I want to add some cocoa in the batter!!
oh my yumm
This looks great! Thanks for sharing! 🙂
I have tried to bake banana bread twice (including a strange gluten-free version), but the result was rather poor, very humid, almost like a brownie. I am looking forward to try your recipe!
A friend tried making one with gluten free flour and it came out dry instead. I have very limited experience with it, but when substituting regular flour with gluten free one, something in the proportions should be changed, too. Anyway, if you try this one you should not be disappointed – at least with regular flour. Just bake it for a long time.