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You are here: Home / Breads/Muffins / Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

May 13, 2010 by Amy 4 Comments

Banana Choc. Chip Bread

When I was a cashier in high school, we had to learn PLU (product look up) codes to ring up produce. The first code I knew was bananas (it is 4011 in case you are wondering…type that code in at a self check-out and see what happens). Why? Because almost every shopping cart has bananas. They are delicious, cheap and very nutritious.

Every week, I buy my husband and I a bunch of bananas. Most of the time, we finish them, but sometimes, I forget about them. Of course when I forget about them, they become this unappetizing brown color from overriping, but fear not, when they are that overripe, they are PERFECT for baking!

This past week, we had 3 bananas that got too ripe for snacking on, and I decided to made some banana bread. I’ve made it before, but decided to give Baking Illustrated’s version a shot, since they never steer me wrong. This was the winner. If you want to try a banana bread recipe from this blog, make this one first! It’s so unbelievably moist, flavorful and light (since I subbed the butter out for applesauce). Plus, this is another recipe that you don’t need the KA for. A simple wooden spoon and 2 bowls will suffice. Your breakfast will never be the same either.

Banana Chocolate Chip Bread
Source: adapted from Baking Illustrated

Ingredients:

  • 2 cups unbleached all-purpose flour, plus more for dusting the pan
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 1/4 cup mini chocolate chips
  • 1/4 cup vanilla yogurt
  • 2 large eggs, beaten lightly
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract

Directions:

  1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
  2. Whisk the flour, sugar, baking soda, salt, and chocolate chips together in a large bowl; set aside.
  3. Mix the bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Do NOT overmix! Scrape the batter into the prepared loaf pan.
  4. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Filed Under: Breads/Muffins, Chocolate, Fruit, Skinny

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Reader Interactions

Comments

  1. ashley says

    May 13, 2010 at 9:05 am

    Mmmm chocolate chip banana bread is definitely one of my favorite quick breads. The chocolate & banana go so well together!

    Reply
  2. Jessica @ How Sweet says

    May 13, 2010 at 9:20 am

    This is probably my favorite variation on traditional banana bread. Delicious.

    Reply
  3. Elina says

    May 17, 2010 at 12:52 pm

    I’ve been buying extra bananas lately because I’ve been craving banana bread like crazy but we still end up going through them before the week’s end. Maybe I should hide a few 🙂
    This recipe sounds amazing. Love that you subbed apple sauce for butter and that it still turned out great.

    Reply
  4. Ali @ His Birdie's Nest says

    May 18, 2010 at 11:14 am

    I have some banana’s in the freezer begging to be made in to bread. I think this might have to be the recipe 🙂

    Reply

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Image Credit: Leslie Pendleton Photography

 

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Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

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