The best ever CHOCOLATE CHIP BANANA BREAD recipe

This chocolate chip banana bread recipe takes regular banana bread to another level! Its super moist, bursting with both chocolate and banana flavour in every bite and comes together so easily. A great ‘no-fuss’ recipe when you’ve got some over-ripe bananas that need to be used up!

RECIPE: https://cakesbymk.com/recipe/moist-chocolate-chip-banana-bread/
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🔹INGREDIENTS:

▢1½ cups (340 g) mashed bananas – about 3 large bananas, must be ripe bananas (the riper the better!)
▢1⅔ cups (200 g) all purpose flour
▢2 tbsp (16 g) cornstarch – also known as cornflour in some countries
▢1 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt – omit if using salted butter
▢¾ cup (150 g) soft brown sugar
▢¼ cup (56 g) unsalted butter – room temperature
▢¼ cup (52 g) unflavoured vegetable oil – I use canola oil
▢1½ tsp vanilla extract/essence
▢1 large egg – room temperature
▢1 cup (170g) semisweet chocolate chips – Divided into 3/4 cup (130g) and 1/4 cup (40g)

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okay today we’re taking banana bread to another level and we’re making super soft moist and easy chocolate chip banana bread it is packed with so much banana flavor and has pops of chocolate throughout the entire loaf which honestly just make it so so good so to start off you want to preheat your oven to 180 C or 350 if conventional and lightly grease and line an 8X 5x 4.5 in loaf ton leaving some of the parchment paper hanging over the edges now if your loaf tin isn’t quite exactly the same size as mine it’s totally fine it just means that your banana bread May cook a little faster or take a little bit longer depending on if your tin is bigger or smaller than mine now you just want to pop your loaf tin aside for now and next we’re going to mash together 340 G or 1 and 1/2 cups of bananas which is about three medium to large bananas I have super ripe bananas here the riper the bananas the better and I do recommend measuring them because bananas can vary quite a lot in size so I just peel the bananas place them into a bowl and then I’m using a potato masher to mash them up quite well you can use a fork for this as well now once all the bananas are done you just want to pop them aside for now and next we’re going to sft together our dry ingredients so I’ve got 200 g or 1 and 23 cups of plain allpurpose flour 16 G or 2 tbsp of corn starch 1 teaspoon of baking powder 3/4 of a teaspoon of baking soda and half a teaspoon of salt and then you just want to use a whisk or fork and give that a good mix until it’s well combined and set it aside for now next in a large bowl you want to add in 56 G or a/4 cup of room temperature unsalted butter 150 g or 3/4 of a cup of soft light brown sugar and 52 G or a/4 cup of unflavored vegetable oil I use canola oil and then using a hand or stand mixer on a medium speed cream that for 2 minutes until it’s light and fluffy using soft brown sugar is just going to add a wonderful slightly caramel likee flavor to your banana bread once that’s done you want to add in one large room temperature Egg and mix that in on a low speed until it’s well combined next you want to add in the mashed bananas from earlier as well as 1 and 1/2 teaspoon of vanilla and again give that a good mix until it’s well combined your batter may look a little curdled once it’s done but that’s totally fine now you just want to get all of the batter off of your attachments because the rest of the mixing we’re going to be doing by hand so next you want to add in your premixed dry ingredients from earlier and using a spatula fold that in until it’s just combined it’s really important not to over mix this batter so only mix until there aren’t any big lumps of unmixed flour and then you just want to stop there and then to finish off we’re going to fold in 130 G or 3/4 of a cup of semi sweet chocolate chips so in total this recipe uses 170 G or 1 cup of chocolate chips but you’re only going to use 3/4 of it in the batter and then the rest will be scattered on top so that is the batter all done it smells so so good and now you just want to pour this into our prepared loaf tin from earlier now once all the batter is in you just want to evenly spread out the top with your spatula and then just give the tin a little shake and drop it slightly on the counter to remove any large air bubbles and now the last step is to scatter the remaining 40 G or 1/4 cup of semi chocolate chips on the top and now our chocolate chip banana bread is going to go into the oven for 1 hour or until a skewer or thin knife inserted into the center comes out clean or with a few moist crumbs on it so my chocolate chip banana bread is all done now it’s smells so so incredible it’s been Cooling in the tin for about 10 minutes and now I’m just going to lift it out using the parchment paper that’s hanging over the edges and then I’m just going to place it onto a wire wreck to cool now you just want to let your banana bread cool for about kind of half an hour to an hour or so this is just going to help it firm up a bit and then once that’s cooled for a bit it is ready to eat this chocolate chip banana bread is honestly so so soft and moist it has a wonderful banana flavor Flor and the chocolate chips running throughout the batter just add such a nice pop of chocolate flavor in every bite that compliments the banana flavor so so well M it’s so good it is so so moist and buttery and just full of banana flavor and those chocolate chips are just such a good addition to banana bread chocolate and banana just tends to go together well anyway so yeah it’s just such a good combination you have to give it a go so that is it for today guys if you do decide to give this chocolate chip banana bread a go then please do leave a review on my blog it really helps my content out and I absolutely love hearing from you guys I’ll see you in the next video