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What’s better than a Classic banana bread with chocolate chips?
A double Chocolate Banana Bread! Delicious and chocolaty decadent, this recipe is so good and easy that you will want to buy bananas just to let them ripen so you can bake this!
What’s better than a Classic banana bread with chocolate chips?
A double Chocolate Banana Bread! Delicious and chocolaty decadent, this recipe is so good and easy that you will want to buy bananas just to let them ripen so you can bake this!
Quick Bread vs Normal Bread
For those who are new to baking, so called Quick Bread, such as muffins and Banana Breads are “breads” that don’t required any kind of natural yeast to rise instead using chemical yeast (baking powder or baking soda).
There are general guidelines (tips) that should be used to make this kind of baking a breeze!
Creaming the Fat
There are some recipe out there that will tell you to beat the butter with sugar without telling you the important thing. It’s not just beating or mixing the butter and sugar, but to cream it! By doing that you are adding air to the butter/sugar mixture that will lighten your quick bread mixture. You can do that with a hand mixer but I prefer the power and utility of my Trusty Stand Mixer It really need to have a creamy and fluffy texture.
Overmixing
Overmixing the batter, once you add the flour, the gluten will start to activate. The gluten is what gives cakes and bread their structure. However, if the gluten develops too much, your chocolate bread might become tough, dense and too chewy. It also might not rise completely and will be flatter then the usual. I use the lowest speed setting on my Stand Mixer with the Hand, as we call it in here, to slowly incorporate the dry ingredients, but as soon as the ingredient is incorporated I stop it.
The Middle Oven
The best place to bake your quick bread recipes is…. the oven! Obviously.
And the best location is the middle of the oven. This is were the heat should be distributed evenly. Closer to one side and the heat transfer might be different and you will get an unevenly baked chocolate bread. As such, you need to set up your oven to have a rack in the middle of your oven.
Cooking Time
Rising Agent
Quick bread recipes use chemical yeast to rise.
You should check, once in a while, that your Baking soda/powder are still good.
To verify that, add boiling water to a table spoon of Baking soda/powder.
If it immediately starts fizzling, it’s still fresh. The more fizzles, the fresher it is.
If you are like me and you are a big user of those product, you could subscribe to Amazon Pantry for easy replenishment
Storage of the Chocolate Banana Bread
How long can you keep your chocolate banana bread?
It depends.
On the counter top: 3 to 4 days.
In the refrigerator: 7 to 10 days in a Ziploc bag.
Freezing the Chocolate Banana Bread
Can a banana bread be frozen?
In the case where you have leftovers, or in the case you do a big batch, you can freeze them.
This bread handles freezing very well!
When to freeze chocolate banana bread?
You just need to wait until the chocolate banana bread is completely cooled down.
How to freeze banana bread?
If you want, you can slice it and freeze the slices, it make’s it easier to thaw only a slice at a time.
Simply wrap it in plastic cling wrap and then put it in a Ziploc bag. Hop in the freezer!
Tadam!
Your done.
For how long can you freeze your chocolate banana bread?
For maximum freshness, this banana bread has been tested up to 6 months. Longer then that, the flavors starts to degrade.
On to Chocolate Goodness
What's better than a Classic banana bread with chocolate chips? A double Chocolate Banana Bread! Delicious and chocolaty decadent, this recipe is so good and easy that you will want to buy bananas just to let them ripen so you can bake this!
- 1 cup unbleached flour (250ml)
- 1 teaspoon baking soda (5ml)
- 1/5 teaspoon baking powder (2.5ml)
- 1/2 cup unsalted butter, room temperature (125ml)
- 1/2 cup dark brown sugar (125ml)
- 3 tablespoon cocoa powder (45ml)
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cup ripped banana, mashed (approx. 3 bananas) (375ml)
- 3/4 cup chopped dark chocolate or chips (180ml)
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With the rack in the middle position, preheat the oven to 180 °C (350 °F).
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Line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.
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In a bowl, combine the flour, baking powder, and baking soda. Set aside.
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In another bowl, cream the butter with the brown sugar, cocoa powder, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth.
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On low speed, add the bananas and dry ingredients alternately with the milk. Add the chocolate and combine.
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Bake for about 60 min or until a toothpick inserted in the centre comes out clean but slightly topped with melted chocolate. Let cool for at least 1 hour and unmould on a cooling grille.
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Serve warm or cold.
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