Yep. You’re looking at the results of a two year obsession that I *think* is finally over. Most of us know that there are THOUSANDS of banana bread recipes out there, and it’s nearly impossible (if you’re me…) to find one that is really exceptional. I have tried many recipes that I like, even some that I could consider loving, but none of them have swept me off my feet like this one. I got close to it a couple of weeks ago, and with one small tweak two nights ago, I arrived at a recipe that I think is going to be my “go to” banana bread recipe.
This time around I decided to make muffins. I spent the day working from home on Thursday, and after dinner I noticed that we had three bananas that were probably too ripe to eat on their own (i.e. perfect for banana bread). Even though it was already 7pm, I decided to go for it and bring these little guys into work on Friday – Fridays should always be celebrated with baked goods.
I should let you know in advance that this recipe produces a cake/bread that is somewhat less saccharine/sweet that many other recipes I’ve tried. It also uses slightly more banana, and lets the fruit, dark chocolate, and spices provide most of the flavor, rather than an excess of sugar (though there is still a fair amount of sugar in this recipe).
I also use a combination of ground cinnamon, cloves, and nutmeg – it lends a warmth of flavor that is often lost from most other banana bread recipes. All of this, in addition to using a combination of butter and oil (this is so you can get the nice buttery flavor of butter, while at the same time taking advantage of the moistness that oil brings to the table) gives you what I think is the perfect banana bread recipe.
Chocolate Chip Banana Bread
- 3 cups All Purpose Flour
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 tsp Salt
- 1 tsp Baking Soda
- 3 eggs, room temperature
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 3/4 cup Canola Oil
- 2 cups Sugar
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 6-8 ounces Dark Chocolate Chips (I use 60% cocoa) or you could use 4 ounces chocolate chips and 4 ounces nuts of your choice – or just go for nuts
- 1 1/2 cups mashed ripe bananas (this is usually about 3 bananas for me)
- Preheat your over to 350F
- Butter and flour your loaf or bundt pan (or if you’re making muffins, line a muffin tin with baking cups.
- In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking soda. Mix well with a whisk.
- In the bowl of a stand mixer (or another large bowl), combine the eggs, melted butter, oil, sugar, vanilla, and almost extracts. You can use either a hand mixer or a stand mixer (as you know, I love my stand mixer). Mix the wet ingredients for 2-3 minutes, until it’s a nice light lemony color.
- Slowly add and mix the dry ingredients into the wet ingredients – about 1/2 cup at a time (if you’re using a stand mixer, you don’t want the flour to fly all over your kitchen).
- Once the batter comes together, fold in the chocolate (and/or nuts, if you’re using them) and the mashed banana.
- Pour the batter into your prepared baking pan.
- If you’re making standard sized muffins (12 to a tray), you’ll need to bake them for about 30 minutes.
- If you’re baking a large loaf, you might need over an hour.
- For a bundt cake, you’ll probably need about 50 minutes.
- You’ll know the cake/muffins are done when a tester comes out clean (but perhaps with a few crumbs), and the top of the cakes/muffins will be a nice golden brown.