Chocolate Chip Banana Bread
Better than a bakery! This moist, buttery banana bread has a pudding-like center and a dark caramelized crust. No more dry, muffin-like loaves!
Ingredients
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 1 stick butter (room temperature)
- ¼ cup milk
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 over-ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ⅔ cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add the white sugar, brown sugar, and butter. Use a hand mixer to blend for 1-2 minutes, until fluffy and creamy.
- Add eggs, milk, vanilla extract, and bananas. Blend until incorporated.
- In a separate bowl, combine flour and baking soda. Add this mixture into the wet ingredients and blend until just mixed in.
- Add chocolate chips and fold in by hand.
- Bake at 325℉ for one hour, until tops of banana bread are golden brown. Allow to cool in the pan for 15-20 minutes before slicing and serving.
Notes
- Banana Ripeness: Use "ugly," black-spotted bananas or frozen bananas that have been thawed.
- The 325°F Secret: This lower temp is key. It creates the caramelized, crunchy exterior without overbaking the middle during the 60-minute bake.
- Measuring Flour: Use the "spoon and level" method. (Spoon into a measure cup, then level with a butter knife.) Packing flour into the cup is the #1 reason for a dry, tough loaf.
- Butter Temp: Butter should be soft enough to leave an indent but not melted.
- Avoid Over-mixing: Once the flour is in, mix only until the streaks disappear.
- Tenting: If the top is browning too fast at 45 minutes, loosely tent with foil to protect the crust while the center finishes.
- The Wait: After baking, let it rest in the pan for 20 minutes to prevent crumbly slices.
Nutrition Facts
Calories: 199kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 102mgPotassium: 133mgFiber: 1gSugar: 18gVitamin A: 184IUVitamin C: 2mgCalcium: 20mgIron: 1mg
