Chocolate Chip Banana Bread
Don't throw out your overripe bananas! Make this super moist and absolutely delicious Chocolate Chip Banana Bread! This recipe uses simple ingredients like mashed bananas, cinnamon, and chocolate chips to create a flavorful, tender loaf. It's already egg free and can easily be made dairy-free with the swap of a few ingredients. We are taking banana bread to another level by adding chocolate chips because who doesn't want little pockets of melted chocolate in their banana cake?
Yield: 10 servings
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Equipment
- 8 or 9 inch Loaf Pan (20-22cm)
Ingredients
- 120 ml Milk* at room temperature
- 2 tsp Apple Cider Vinegar*
- 125 g Cane Sugar* or castor sugar
- 2 tsp Vanilla Extract
- 212 g Ripe Banana mashed, 2-3 bananas
- 95 ml Vegetable Oil or any neutral oil
- 250 g All Purpose Flour
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Cinnamon Powder
- 80 g Chocolate Chips* plus more for topping if desired
Instructions
- Preheat the oven to 350℉ (175℃)
- Lightly grease an 8-inch (20cm) or 9-inch (22 cm) loaf pan and line it with an overhang of baking paper.
- Combine milk and vinegar in a bowl and let it sit for 10 minutes until slightly curdled.
- Add sugar, vanilla and oil to the milk mixture. Mix with a hand whisk until sugar is dissolved.
- Add mashed banana and mix until combined.
- Add all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) into liquid ingredients, mix until fully combined and the batter is smooth.
- Add chocolate chips and mix.
- Pour the batter into the pan and score the batter by running a small knife about 1/4 inch deep in the batter from one end of the pan to the other end. This will encourage the batter to cook and rise more evenly.
- Bake for 45- 50 min or longer if needed. Test the middle of the banana bread with a skewer. It should come out clean with a little crumb.
- Let it cool in the loaf pan for 30 min and then carefully remove the loaf and allow it to cool on a cooling rack.
- Portion into thick slices and enjoy. Store the bread in an air tight container. It will be more moist on the following day!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Chocolate Chips: Use dark or semi-sweet chocolate chips or a chocolate bar cut in chunks. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.