This is that one recipe that keeps your friends and family asking for more, I present to you the best banana bread ever.
This is hands down my favorite thing to bake ever. In comparison to other baked goods the yield-to-ingredient ratio is so high. I love cookies but I get annoyed at how fast you go through butter, whereas for banana bread you only need half a stick. We love efficiency ya feel
When I was able to work at an office & see friends regularly I would bake at least a loaf a week. So efficient to make and it’s also easily customizable. I’ve added a caramel swirl in the middle before–highly recommend. You can also put different toppings, do that stylized half cut banana thing on the top, etc.
If you knew me a year ago you would know I wasn’t a very big baker. But somehow this banana bread sparked some weird baker enthusiast flame in me. Every time I give a piece to a friend or a coworker they ALWAYS want more, which is something that didn’t really happen with a lot of other stuff I made. So I hope this inspires you to enjoy baking a bit more <3
If you’d like to see me bake this, please check out the video below :) Any questions you may have regarding the process could be solved by watching it! Enjoy!
Chocolate Chip Banana Bread
Equipment
- Oven
Ingredients
- 3~4 medium ripe bananas
- 150 g dark chocolate chips or as much as your body can handle
Wet Mixture
- 80 g mascarpone or Greek yogurt (1/3 cup)
- 56 g butter room temperature (1/2 stick)
- 180 g brown sugar (bit less than 1 cup)
- 2 large eggs
- 1 tsp vanilla extract or almond
Dry Mixture
- 200 g all purpose flour (around 1.75 cups)
- 4 g baking soda (1 tsp)
- 4 g sea salt (1 tsp)
Add ons
- Ground cinammon to taste
- Coconut sugar to taste
Instructions
- Preheat oven to 350°. Grease a standard loaf pan and line with parchment paper.
- Whisk dry mixture together and set aside. Mash the bananas until glossy.
- Mix mascarpone, butter, and brown sugar together* until smooth. Beat in eggs one at a time until light and airy, then add vanilla extract.
- Gently fold in the dry mixture with a silicon spatula, careful not to over mix. Add in the chocolate chips and bananas, along with any additional fillings of your choice (walnuts, pecans, etc.)
- Pour batter into the loaf pan. Sprinkle the top with coconut sugar and cinnamon, and a bit of sea salt. (There is already salt in the mixture so be careful with how much you put)
- Bake for 55~65 min (mine usually gets done around 55) until the loaf has doubled in size, browned and developed a nice crust. Toothpick should come out clean.
- Let cool on a wire rack and enjoy.
Notes
If you made this thank you so much, please let me know so I can tell you how much I appreciate you. We’re banana bread bros now, bread pics are always welcome :)
