A spin on the classic – super moist banana bread studded with chocolate chips!
I know, I know, I’ve been MIA this whole past week. What with the wedding and then college starting, and three very exciting new things happening that I can’t disclose right now, I barely had time to Instagram! And for all those who don’t know…I made my first ever Wedding Cake (nazar na lagay, like my mum says)!
It was one crazy cake that I had a crazy time making.
It had me:
Scouring the whole of Islamabad for a frickin’ (cursing is bad) 6 inch cake pan. Who bought all the pans?!
Attempting ombré for the first time ever.
Attempting a tired cake for the first time. ( had more success as a tilted cake actually)
Baking six cake layers in one day! (The most I’ve ever done.)
Making use of 700 grams of butter in one go! (My mother had words about that one.)
Making do with droopy roses I got from the so-called fresh flower shops, and some stolen ones from the neighbor’s garden (stealing is bad).
Aaaaanyway, it looked okay in the end, tasted good and (most importantly) the bride loved it.. So yay!
But this post isn’t about cake (well, not all of it). It’s about this bread…oh this bread! Slice after slice of warm softness with pockets of melty chocolate. Together with a glass of cold milk or a cup of tea, it makes for the ultimate comfort food!
Banana and Chocolate – match made in food heaven! Be it banana chocolate chip muffins or banana chocolate chip pancakes or banana chocolate chip cake, it is always divine.
For those of you who just went all ew at ‘banana’, trust me, you’ll love this! Even my sisters (who are strictly against nutritious food), went bananas over this bread.
Below are few pointers to keep in mind before you make this recipe and get busy stuffing your face.
*Bananas: the browner and moldier, the better. Seriously, if you have very ripe bananas lying around your home (that your mother bought in hopes of feeding you healthy), do not throw them out! They are precious! Precious to a good, moist, flavorful banana bread.
*Yogurt: I always use and recommend Nestle unsweetened yogurt, but you can use whatever you like. Greek yogurt is originally used but we don’t have it commonly available in Pakistan. So, use any plain yogurt you can get your hands on.
*Chocolate chips: I use Hershey’s semi-sweet chocolate chips. Bittersweet or even milk chocolate chips can be used.
That’s it. Now go make this! Enjoy. 🙂
Chocolate Chip Banana Bread
Yields: one 9 inch loaf
2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar
¾ teaspoon baking soda
½ cup walnuts, toasted and coarsely chopped *optional
1 ½ cup mashed banana (about 3 very ripe bananas)1
¼ cup (60g) plain yogurt2
2 large eggs, at room temperature
6 Tablespoons (90g) butter, melted and cooled
1 teaspoon vanilla extract
½ – 1 cup semi-sweet chocolate chips
Preheat oven to 180 degrees C.
Grease and flour the sides and the bottom of a loaf pan. Set aside.
In a bowl, whisk together; the flour, sugar, baking soda, and walnuts.
In another bowl, mix together the mashed bananas, yogurt, eggs, cooled butter, and vanilla.
Gently mix the banana mixture into the dry ingredient. Mix just till combined. Fold in the chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, and the top is golden-brown.
Leftovers can be stored in an airtight container for a week. Warm in the microwave before serving.
1. Use the ripest bananas you can get hold of. The riper the banana, the sweeter flavor it gives off. Mash bananas well.
2. Any unsweetened plain yogurt can be used. I always use and recommend Nestle unsweetened yogurt.
Adapted from The New Best Recipe Cookbook from Cook’s Illustrated