It’s safe to say this is my very favorite recipe. Incredibly moist and jam-packed with chocolate chips. Nothing better!
I’m blogging from the car to pass the time. We’re headed up to the Poconos for the weekend for our combined bachelor/bachelorette getaway. With a 12 hour car ride I felt it was necessary to make a treat. I saw extra ripe bananas sitting on the counter and immediately knew I needed to pull together banana bread.
My mission was to make an incredibly moist but not dense bread. It’s not as easy as you think.
To start off, you’ll need 4 large bananas. It seems like a lot, and you’re right, it is. But, more bananas equals more moisture. I’m down with that. I also used a combination of white and brown sugar. Brown sugar is the secret to a soft and moist bread. I was on the path to success.
I’m just saying… the batter is addicting. Quickly pour the batter into the loaf pan before you devour it.
This bread the perfect texture. Incredibly moist and tender with the perfect amount of sweetness.
Anddddd… there you have it. My favorite banana bread recipe. Try it out and let me know what you think!
Banana Chocolate Chip Bread
- 2 cups mashed ripe bananas 4 large bananas
- 1/2 cup unsweetened applesauce
- 2 eggs room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 and 1/4 cups all-purpose flour
- 1 and 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1 cup semisweet chocolate chips
Preheat the oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside. In a small bowl, peel the bananas and mash them with a fork. Set aside.
In a large bowl, combine the applesauce and sugars. Whisk together until no lumps in the sugars remain. Whisk in the eggs, one at a time.
Pour the dry ingredients into the wet ingredients and stir with a rubber spatula or a wooden spoon. Do not over mix. The batter will be thick. Fold in the bananas, then the chocolate chips and walnuts just until combined.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. About half way through place foil loosely on top to prevent the top of the bread from getting to dark. The bread is done when you insert a toothpick into the center and it comes out clean, with a few slight moist crumbs. Depending on your oven, start checking at the 55 minute mark.
Let the bread cool on a wire rack for an hour before slicing. Bread stays fresh in air tight container at room temperature or in refrigerator for up to 7 days.