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
* I use an electric hand mixer, however I like to use a silicone spatula to mix the brown sugar in beforehand so it doesn't fly everywhere since it's a pretty strong mixer. You can whisk by hand if you don't have a hand mixer, or use a stand mixer if you have one. I like to use the hand mixer in one hand and in the other hand use the silicone spatula to scrape down the sides as I'm mixing.