Chocolate Chocolate Chip Banana Bread Recipes

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

CHOCOLATE-CHIP BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
• In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
• Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
• Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
• Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

CHOCOLATE CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350.
• Spray 2 9x5 inch loaf pans or 24 standard size muffin cups with non-stick cooking spray.
• Sift together flour, baking soda, salt, and cocoa.
• Set aside.
• In a large bowl, cream together butter, sugar and eggs.
• Stir in bananas and vanilla.
• Add sifted ingredients, and mix well.
• Fold in sour cream and chocolate chips.
• Pour half of mixture into each loaf pan, or fill muffin cups 3/4 full.
• Bake 50-60 minutes for loaves, or 25-30 minutes for muffins, or until a knife inserted in the center comes away clean.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Lightly grease the bottom only of a 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan.
• Preheat oven to 350 degrees.
• In large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, salt and baking soda.
• Add butter, eggs and bananas and blend well on medium speed of mixer.
• Stir in small chocolate chips and walnuts.
• Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.

RICH AND MOIST: SOUR CREAM CHOCOLATE CHOCOLATE CHIP BANANA BREAD RECIPE

Steps:

• Preheat over to 350 degrees.
• Lightly grease a 9x5 loaf pan, or 2 mini pans with non-stick spray.
• In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
• Add baking soda, cocoa, and flour.
• Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
• Add chocolate chips and nuts (if applicable).
• Pour batter into loaf pan(s) and bake for 50 minutes - 1 hr.
• Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
• Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
• Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

INCREDIBLE CHOCOLATE BANANA BREAD

Steps:

• First, preheat the oven to 350ºF and spray a standard-size bread pan with nonstick cooking spray. Set aside.
• Mix dry ingredients together in a medium-sized bowl. Set aside.
• In a separate mixing bowl, mash 3 bananas with a fork. Then, mix in the rest of the wet ingredients minus the coconut oil.
• Slowly add dry ingredients to wet and mix to combine. Then, add in the melted coconut oil and mix again to combine.
• Pour batter into greased bread pan, sprinkle a few chocolate chips on top, and bake at 350ºF for 45-50 minutes or until the center is fully cooked.
• Remove banana bread from oven, let cool for 10 minutes, and remove from pan to finish cooling.
• Enjoy!

CHOCOLATE CHIP BANANA BREAD RECIPE

Steps:

• Preheat oven to 180°C and grease a bread loaf pan.
• Mash the bananas with a fork and set aside.
• Whisk the oil and sugar for at least 3-5 minutes. Add eggs, one at a time and add vanilla/banana essence (depending on what you have) and beat well.
• Sift the dry ingredients (cake flour, salt, baking soda and cinnamon).
• Gradually add the dry ingredients to the oil, sugar and eggs mixture.
• Fold in the banana and chocolate chips to the batter.
• Bake at 180°C for a minimum of 45 minutes (because ovens differ) and keep an eye on the bread or until a toothpick or skewer is inserted and comes out clean.
• Allow the loaf to cool for at least five minutes before transferring to a wire rack.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F with oven rack in center.
• Prepare a 9.25 x 5.25-inch metal loaf pan by spraying lightly with non-stick pan spray. Then make a sling by cutting a piece of parchment wide enough to cover the bottom and fold over the top. (See pictures) Repeat going the other way, overlapping the first piece so that when finished, parchment ends will stick up and fold over all four sides. This will help lift the bread out of the pan as soon as it comes out of the oven. Spray lightly with pan spray one more time and set aside.
• In the bowl of a stand mixer with the paddle attachment, beat eggs with both sugars on medium high speed for a full five minutes. This step is important to add air to the batter.
• Scrape the bowl and add vanilla and mix just to combine.
• Add bananas and mix for two minutes on medium speed. Scrape the bowl and mix again to combine.
• Sift the flour and baking soda into a bowl. Then with mixer running on low, slowly add the flour mixture and sea salt. Scrape and mix again.
• Add the melted butter and the canola oil and mix for one minute on medium until fluffy.
• Remove the bowl and fold in one cup of the chocolate chips then scrape the batter into the prepared loaf pan.
• Sprinkle on the remaining chocolate chips over the top and place in the preheated oven for 15 minutes.
• After 15 minutes lower the temperature to 325 degrees F without opening the oven door and continue baking for 45 minutes.
• After the 45 minutes, set the pan into the prepared tin foil sling and back into the oven and bake for 15 more minutes.
• Start checking for doneness by inserting a tooth pick down through the center. It needs to come out clean and have no wet batter on it. Continue baking and checking in five-minute increments until the tooth pick comes out clean. If you pull it out before that last center mass is finished baking, it will sink as it cools. Ours took exactly 90 minutes from start to finish.
• Check to make sure the top isn't getting too dark during the last 10-15 minutes. Tent with a loosely fitting piece of foil, shiny side out to stop the top from browning further.
• Once the toothpick comes out clean, remove the pan from the oven and set on a cooling rack, then carefully grasp all four pieces of parchment and lift straight up and back onto the cooling rack to stop residual pan heat from getting the sides and bottom too dark. Cool completely before slicing. We waited to peel off the parchment until the bread was cool to avoid accidentally breaking the sides or bottom.
• Once cool, slice into ten portions and serve with softened butter or cream cheese.