Dense and moist, with a juicy texture and an intense flavor, the banana bread with chocolate chips is a winning treat—almost addictive! Although it is not a light, airy cake, it turns out so tender and tasty that you can eat it in one sitting, almost without even realizing it. A delicious temptation that, once you try it, you will not want to stop giving in to.
This banana bread or chocolate banana bread brings together the wonderful sweetness of ripe bananas with the playful, indulgent touch of chocolate chips. Two ingredients that make an irresistible, flavor-packed duo. A combination that never fails and results in a balanced, intense, and tremendously delicious cake.
As soon as the aroma of this banana bread with chocolate chips fills the house, a line will form at the kitchen door to claim the corresponding slice. I have no doubt about it! Here is the recipe so you can see the effect it has.
Ingredients
- 3 ripe bananas
- 3 eggs
- 250 g all-purpose flour
- 10 g baking powder ("Royal" baking powder type)
- 100 g brown sugar
- 130 g melted butter
- 1 teaspoon vanilla extract (optional)
- 120 g dark chocolate chips
- 1 banana (optional, for decorating)
Preparation
- Preheat the oven to 180º C.
- Peel the bananas, cut them into small pieces, and put them in the bowl of your KitchenAid food processor. Attach the flex edge beater and beat at speed 2 for one minute to mash them.
- Add the eggs and mix again at speed 2 for another minute.
- Add the sugar and melted butter and mix for a couple of minutes. If you add the vanilla extract, do so at this step as well.
- Add the flour and baking powder and mix until combined.
- Finally, add the chocolate chips and mix just enough to distribute them through the batter.
- Pour the batter into a rectangular baking pan greased or lined with parchment paper.
- If you like, peel a banana, cut it in half lengthwise, and place the two halves on top of the batter.
- Bake the cake for one hour at 180º C.
- When the time is up, remove the cake from the oven and let it cool on a wire rack before removing it from the pan.
- Serve as is or, if you like, with some swirls of whipped cream or a scoop of vanilla ice cream.
Tips
- This cake lends itself to endless variations. You can replace some of the wheat flour with oat flour or rye flour (they are wonderful here!), if you like you can use panela, or some coconut sugar, or even swap part of the sugar for date paste or for the honey you like best (lavender honey is amazing).
- You can also add a handful of nuts to the batter. My favorites for this cake are walnuts, pecans, or toasted hazelnuts.
- Although the recipe calls for dark chocolate chips, if you prefer milk chocolate chips, go for it! Or you can use both—you'll see how delicious it is!
