Everyone loves moist and tasty chocolate chip banana bread. I have taken a little bit of a detour from my usual basic recipe and switched out the regular all-purpose flour for cake flour. My family truly enjoys the lighter crumb the cake flour gives to this loaf.
One of the first things I learned to bake on my own in the kitchen is banana bread. I have made all sorts of different versions, healthy verisons. Versions made with better-for-you ingredients. I still love healthier takes on my favourite comfort foods, but every so often I migrate back to my tried and true. I promise you’ll love this simple chocolate chip banana bread just as much as I do!
What makes this banana bread moist, is the 3 over ripe bananas. The key here is that your bananas must be over ripe. If your bananas are brown spotted, you’re on the right track. This is what is going to give your banana bread rich flavour and yield a moist loaf.
To keep your chocolate chips from sinking to the bottom be sure to stir them in lightly just before baking. To prevent the loaf from sticking to the pan, grease your loaf pan thoroughly with butter, or go a little lighter with same and use parchment in the bottom.–easier clean up too!
Old Fashioned Chocolate Chip Banana Bread
- 2 to 3 very ripe bananas peeled and mashed
- 1/3 cup melted butter unsalted or salted
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar a little less if you want less sweet
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of cake flour can use all-purpose
- 1/2 cup dark chocolate chips
- Preheat the oven to 350°F (175°C), and butter a loaf pan.
- In a mixing bowl, mash the ripe bananas until well mashed with few lumps left. Stir in the sugar, beaten egg, and vanilla extract.
- Add baking soda and salt to the flour in a separate bowl, whisk together. Add the wet ingredients into the dry and stir until combined. Add in chocolate chips, if desired. Do not over mix.
- Pour the batter into your prepared loaf pan. Bake for approx. 40-55 minutes at 350°F (175°C), or until toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for a few minutes. To remove the banana bread from the pan, turn pan over on cooling rack and let cool completely before serving. Slice and serve. (Using a bread knife helps to make slices that aren't crumbly.)