SIMPLY the fluffiest … the most moist … the best … Banana Bread Ever!
I love cakes! I grew up in a house where we always had a box of fresh cake in the living room “of course store-bought as my mum hates cooking” but the idea continued with me even after marriage and when my kids grew a little it became even more essential.
To be honest, I am not a professional baker … I am not the kind of person who would put together a couple of ingredients and turn them into a cake. It takes me a long long while to come up with a cake recipe that I love and 100% approve! So, I tried to master the flavours that I like and will be sharing them with you throughout my blog.
Banana Bread is simply great; you can get rid of all those ripe bananas, guarantee that you are eating fruits which is “healthy” and I can cheat my kids into eating bananas “which they hate” but above all that, IT IS DELICIOUS!
Adding chocolate chips to the recipe, even makes it more and more … WOW!
Feel free to replace the chocolate chips with nuts if you want or you can just add nuts to the original recipe & it will still come out perfect.
CHOCOLATE CHIPS BANANA BREAD (CAKE)
- 3 large ripe bananas mashed
- 3/4 cub brown sugar
- 1/2 cup sugar
- 1/2 cup oil
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips + 1 tsp flour
- Preheat your oven to 180 C degrees. Grease a 24.5 cm x 12.5 cm cake loaf with butter and dust with flour.
- In the bowl of your stand mixer (or using a hand mixer), mix the bananas and sugars on medium speed until combined.
- In a separate bowl, mix oil, eggs, sour cream & vanilla. Add to the banana & sugar mixture and mix until combined.
- Sift the flour, baking powder, baking soda, spices & salt together.
- With the mixer on low, add the dry ingredients to the wet ingredients and mix only until combined (DON’T OVER MIX).
- Dust the chocolate chips with 1 tsp flour*.
- Add the chocolate chips and gently fold in with your spatula.
- Pour the batter into your greased loaf & smooth the top with your spatula.
- Bake for 40-45 minutes until a toothpick inserted in the centre comes out clean.
- Leave the cake to cook in the loaf pan for about 10 minutes and then invert and leave to cool completely on a cooling rack.
- Serve at room temperature and store in an airtight container.
- I used 3 large bananas; if you are using the small ones, then change the recipe to 6 instead of 3 mashed bananas
- You have to use sweet soft over ripe bananas (the ones with black spots) otherwise the cake won’t be sweet enough.
- Dust the chocolate chips with flour before adding them to the batter so that they don’t stick together and sink to the bottom
- This cake is baked at 180 C degrees but you know your oven more than anyone; it bakes just like any other cake so change the temperature if you regularly bake cakes on lower temperatures