I crave banana bread a lot, so every weekend I bake 2 loafs of it and store it for the rest of the week. This time I was a bit fancy so I made chocolate chip banana bread, and I can’t tell you how insanely delicious it turned out. My whole family loved it, in fact my daughter wants to pack it for lunch throughout the week. I actually don’t serve refined sugar to my kids, so I made this recipe by adding jaggery, which is natural cane sugar. If you want to avoid refined sugar like I did, you can add jaggery or if you like to add refined sugar, you can do so by replacing it with brown or white sugar.
This banana bread is super soft, fluffy and tender in texture. The taste is beyond delicious, the extra chocolate chip addition took this to a whole new level. It was melt in the mouth experience and I could not stop eating it. Now without any further ado, let’s dive in!
INGREDIENTS YOU WILL NEED
- 1/2 cup butter
- 3/4 cup brown sugar or powdered jaggery
- 3 ripe bananas
- 1 Egg
- 1 tsp vanilla
- 1/4 cup sour cream
- 2 tbsp milk
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 cup dark or milk chocolate chips
MAKING THE BANANA BREAD BATTER
In a bowl, add 3 ripe bananas and mash them with the help of a fork. Add the butter and jaggery( or sugar). Whisk well until everything is combined. Add egg and whisk again until combined. Add sour cream, milk and vanilla and whisk until everything is incorporated. Swift the dry ingredients like flour, baking soda and salt. Add a teaspoon of cinnamon powder, for extra flavour. Fold everything gently until incorporated. Add chocolate chips, you can go for either dark or milk chocolate chips based on your preference. Fold one last time, but gently until everything is incorporated.
BAKING BANANA BREAD
Pre-heat the oven 165 degree celsius.
Prepare a 7 inch loaf tin lined with parchment paper. Transfer the batter into the prepared loaf tin and bake at 165 degree celsius for about 50 to 60 minutes. If you insert a toothpick it should come out clean, that’s when you know the cake is done.
Transfer it to a wired rack and allow it to cool down completely. Once cooled cut into slices and enjoy !
STORING BANANA BREAD
Once the banana bread has cooled down completely, cut into slices and store in an airtight container. This lasts for about 7 days. Now you can bake your banana bread every week and enjoy it throughout the week.
TIPS AND TRICKS
- The riper the banana, the sweeter and tastier the banana bread. So always use fully ripened bananas, the bananas in their last stage, just before they go bad are the best for making banana bread.
- If you do not have ripened bananas and you are really craving banana bread, then go ahead and roast the bananas for 3 to 5 minutes and each side. They turn a bit watery but that’s ok, you can use these roasted bananas to make banana bread.
- You can use either brown sugar or white sugar to make this but, brown sugar gives a dense colour. If you don’t want to use refined sugars then you can opt for a healthy alternative like the jaggery, which is natural cane sugar. It also gives a pretty dense colour perfect for banana bread
- You can either use melted butter or melted brown butter to make banana bread. Brown butter gives a much denser colour.
- If you do not want to use chocolate chips, you can replace it with walnuts or any nuts of your choice. You can even make it plain without adding any nuts or chocolate chips, it still tastes delicious.
CHOCOLATE CHIP BANANA BREAD
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar or powdered jaggery
- 3 ripe bananas
- 1 Egg
- 1 tsp vanilla
- 1/4 cup sour cream
- 2 tbsp milk
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 cup dark or milk chocolate chips
Instructions
- Pre-heat the oven 165 degree celsius.
- Prepare a 7 inch loaf tin lined with parchment paper.
- In a bowl add 3 ripe bananas, and mash them completely with the help of a fork.
- Add melted butter and jaggery ( or sugar) and whisk well.
- Add egg, vanilla extract and whisk until everything is incorporated.
- Add sour cream, milk and whisk again.
- Swift the dry ingredients like flour, baking soda, salt. Add cinnamon powder and fold everything gently.
- Add chocolate chips and combine gently for one last time.
- Transfer the batter to the prepared loaf tin and top it with more chocolate chips.
- Bake at 165 degree celsius for about 50 to 60 minutes. Banana bread will be done in about 50 minutes, but make sure to check it by inserting a toothpick, the toothpick should come out clean.
- Transfer the banana bread to a wired rack and allow it to cool down completely. Once cooled cut it into slices and enjoy!
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