- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 610 kcal
Quick summary
“Quick banana bread-style cake made with mashed ripe bananas, melted butter, sugar, eggs, and all-purpose flour, studded with semi-sweet chocolate chips. Baked in the oven at 180°C for forty-five minutes, it develops a soft golden crust and a very moist and fragrant interior.”
What you need to know
- Ripe bananas with spotted skin provide concentrated fructose, natural moisture, and a striking aroma.
- The melted butter incorporated directly into the bananas ensures a moist crumb of dense and velvety texture.
- Baking soda neutralizes the fruit's acidity and stimulates the caramelization of the peel in the oven.
Ingredients
Main
- 3 ripe bananas
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon of baking soda
- 1 pinch of salt
- 1 cup all-purpose flour
- 1/2 cup of chocolate chips
Instructions
Principal
- In a bowl, mash the ripe bananas until they form a puree.
- Add the melted butter to the mashed banana and mix well.
- Add the sugar, egg, and vanilla essence, mixing until homogeneous.
- In another bowl, mix the baking soda, salt, and all-purpose flour.
- Gradually, add the dry mixture to the wet mixture and stir gently until incorporated.
- Finally, add the chocolate chips and mix carefully.
- Pour the batter into the previously greased pan and take to the oven.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for a few minutes, and unmold.
Chef's tips
- The darker and riper the banana peel, the sweeter and more aromatic the baked bread will result.
- Mix the wheat flour only until incorporated; overmixing develops gluten and makes the bread heavy.
- Sprinkle a tablespoon of flour on the chocolate chips so they don't all sink to the bottom of the pan.
Variations
- Banana Nut Bread: incorporate half a cup of chopped walnuts or nuts along with the chocolate chips into the dough.
- Spiced Bread: add a teaspoon of cinnamon powder and a pinch of ground cloves to the dry ingredients.
- Marbled Bread: separate a third of the dough with two tablespoons of cocoa powder and make swirls in the pan.
Substitutions
- Refined white sugar can be substituted with moist brown sugar or demerara sugar for caramel notes.
- The melted butter can be swapped for neutral vegetable sunflower oil or flavorless coconut oil.
- The white wheat flour can be replaced with half fine whole wheat flour for more fiber.
How to store
Store the banana bread sliced or whole wrapped in plastic wrap or in a sealed container for up to four days at a cool room temperature. If heated in a toaster or skillet for two minutes with butter, it gains a crispy crust.
Can it be frozen?
Freeze individual slices wrapped in plastic wrap and placed in a thermal freezer bag for up to ninety days. Defrost at room temperature for twenty minutes or heat in the toaster directly frozen for a quick snack.
What to serve with
Harmonize with a cup of freshly brewed coffee, black tea with milk, or a generous layer of peanut butter on the warm slice.
Frequently asked questions
What is the best type of pan to bake this bread?
A rectangular loaf pan of twenty-two by ten centimeters ensures uniform cooking and standardized slices.
Why does banana bread sometimes sink in the center after baking?
Generally occurs due to excess baking soda, oven opened before the rising time, or early removal with a raw center.
Can I use bananas that were frozen whole?
Yes, defrost the bananas completely in a bowl and also enjoy the sweet liquid that drains from the pulp into the dough.
How to tell if the banana bread is completely baked in the center?
Insert a wooden toothpick in the middle of the bread at forty-five minutes; it should come out without wet raw dough attached.
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