Chocolate Chip Banana Bread
I know, I know… Do we really need another banana bread recipe? Well, I say yes! Moist, chocolatey and slightly spicy, it’s worth trying!
Do we really need another banana bread recipe? Well, I say YES for several reasons:
- I must have made it for my clients five times now, and they say it’s the best they’ve ever had!
- It disappears so quickly, I can’t believe it every time!
- It has an ultra-moist texture (thanks to the creamed eggs and sugar) and, in my opinion, it’s not too sweet!
- I love the addition of chocolate chips—it gives it another dimension, more like a dessert, but again, not too much!
- I also love the addition of cinnamon and nutmeg—it adds a very pleasant complexity to the cake!
Why make this banana bread?
- Because this banana bread is exceptional!
- Accessible, tasty, and well-textured, it is equally satisfying as a snack or dessert. The goal: a loaf that disappears from the table in no time and is universally loved.
- And who doesn’t have a few overripe bananas to use up?
In any case, I believe there is nothing more comforting than banana bread with a good cup of coffee, especially at the beginning of the cold season.
Feel free to be creative: you can sprinkle tahini and sesame seeds on top for a Middle Eastern twist.
Preheat the oven to 325°F and prepare a 9×5 loaf pan lined with a drizzle of oil and a piece of parchment paper (we want the paper to stick out on both sides so we can easily remove the banana bread after baking). Set aside.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
In another bowl, add the sugar and brown sugar with the eggs. Mix vigorously with a whisk for about 2 minutes. You want to obtain a pale, smooth mixture that has doubled in volume. Add the oil and stir again until well incorporated. Add the mashed bananas, sour cream, and vanilla. Mix and add the dry ingredients. Mix again until everything is homogeneous and there is no visible flour in the mixture.
Mix ¾ cup chocolate chips with the flour in a small bowl. Mix gently in the cake mixture and transfer to the cake pan. Sprinkle with the remaining chocolate chips and walnuts.
Bake on the middle rack for 1 hour and 15 minutes or until a cake tester or small knife comes out clean in the middle.
Let cool for about 15 minutes on a wire rack before removing from the pan. Let cool for another 10 minutes before slicing and enjoying any time of day!
So good!!
Bon appetit and enjoy!
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