Moist Banana Chocolate Chip Bread
I was searching for something typical "American" to make for my parents, but needed a recipe without brown sugar, baking soda, or cinnamon. Here's what I found, and it never lasts long!
I was searching for something typical "American" to make for my parents, but needed a recipe without brown sugar, baking soda, or cinnamon. Here's what I found, and it never lasts long!
- Carbohydrate 234.265805 g
- Cholesterol 408.0625 mg
- Fat 150.670405 g
- Fiber 3.12064999068528 g
- Protein 6.801875 g
- Saturated Fat 94.7985 g
- Serving Size 1 1 Serving (469g)
- Sodium 1306.6105 mg
- Sugar 231.145155009315 g
- Trans Fat 10.5813975 g
- Calories 2252 calories
Step-by-step
- Preheat oven to 190 C/375 F.
- Combine butter, sugar and egg in a bowl until small bubbles appear/foamy.
- In separate bowl sift flour, baking powder and salt.
- Slowly stir dry ingredients into wet ingredient bowl.
- Mash bananas with fork on plate and lift under dough, then adding chocolate chips.
- Grease 9x5 loaf pan (I use the newer silicone one) and spread dough mix evenly.
- Bake on middle rack for 50 min or until toothpick comes out clean.
- When done, let cool for 10 min before taking out of pan.
- Serve warm with ice or whipped cream, or enjoy cooled later.
Traditional banana bread often relies on baking soda to react with acidic brown sugar, but this formulation uses a generous amount of baking powder instead to achieve lift through a double-acting chemical release triggered by moisture and heat. Creaming the softened butter and granulated sugar thoroughly incorporates air pockets that expand during the initial phase of baking at 375 F, ensuring the heavy crumb rises properly without dense spots.
Accompaniments That Cut the Sweetness
Because this loaf contains white sugar and rich milk or semisweet chocolate chips, pairing it with high-acidity elements creates balance on the plate. A tart crème fraîche or espresso cutting through the buttery fat transforms the slice from a simple snack into a structured dessert. Keeping the loaf in the 9x5 inch silicone or metal loaf pan for exactly ten minutes post-bake allows the interior starches to set before inversion.
Storage and Service Mechanics
Allowing the bread to cool completely on a wire rack prevents condensation from softening the crust prematurely. Wrapping individual slices tightly in plastic wrap preserves moisture for up to three days at room temperature.
