Homemade Banana bread is not only the best way to use up over-ripe bananas, but it also makes a great picnic or gifting cake. This chocolate chip banana bread is fluffy, light, moist and impeccably tender. The recipe is based on basic pound cake. You can also omit chocolate chip and make plain banana bread. Make sure to use very ripe bananas to have a moist flavorsome cake.
OTHER VARIATIONS
Almonds / walnuts / lemon / berries / seeds can be added instead of the chocolate chip.
Chocolate Chip Banana Bread
Yield: one 9×5 inch loaf
INGREDIENTS
120g cake flour
150g very ripe bananas, mashed
30g milk
60g eggs, room temperature
1 tsp vanilla extract
100g granulated sugar
2g baking soda
3g baking powder
85g unsalted butter, room temperature
2g salt
40g chocolate chips
INSTRUCTIONS
- Preheat oven to 180°C. Grease and line one 9×5 inch loaf tin.
- Sift together cake flour, salt, baking soda and baking powder.
- Blend mashed bananas and milk together. Add vanilla extract to it.
- Using a stand or hand mixture, cream butter, and sugar together on medium speed until light and fluffy. Slowly add eggs and mix until combined.
- Now alternately add flour and banana mixture, starting and ending with flour.
- Mix until just combined. Add chocolate chips.
- Pour over the prepared tin and bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
- Let the bread cool for 15 minutes before removing from tin.
NOTES
All ingredients must be at room temperature.
Sift the dry ingredients at least 3 times to incorporate air into the mixture.
Use granulated sugar as the big granules of granulated sugar traps air and results in a softer cake.
For cake flour remove 16g all-purpose flour from 120g flour and add 16g corn flour or remove 2 tbsp all-purpose flour from 1 cup of flour and add 2 tbsp of corn flour.
Do not fill the cake mold more than half with the cake batter.
Bananas should be very ripe to impart maximum flavour.
