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moist chocolate chip banana bread recipe
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Diet: general
Description
This recipe creates a moist chocolate chip banana bread featuring a rich brown butter cardamom swirl. The combination of oil and overripe bananas ensures a tender crumb, making it a perfect family-friendly snack.
Ingredients
- 3 ripe medium bananas (approx. 1.5 cups mashed)
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter, melted (for batter)
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- For the Swirl:
- 1/4 cup unsalted butter
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cardamom
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring or lining it with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, thoroughly mash the ripe bananas. Add the melted butter (ensure it has cooled slightly), vegetable oil, eggs, granulated sugar, light brown sugar, and vanilla extract. Whisk until well combined and smooth.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures even distribution of the leavening agent.
- Mix Batter and Add Chocolate Chips: Pour the dry ingredients into the bowl with the wet ingredients. Gently fold with a rubber spatula until just combined; do not overmix, as a few streaks of flour are acceptable. Fold in the semi-sweet chocolate chips.
- Prepare Brown Butter Swirl: Melt the 1/4 cup butter in a small saucepan over medium heat. Continue cooking and stirring until the butter turns golden brown and smells nutty (3-5 minutes). Immediately remove from heat and stir in the powdered sugar and ground cardamom until smooth.
- Layer and Swirl Batter: Pour half of the prepared banana bread batter into the loaf pan. Spoon dollops of the warm brown butter cardamom mixture over the top. Gently spoon the remaining batter over the swirl mixture, spreading it carefully to cover. Insert a knife or skewer into the batter and swirl through once or twice to create a ribbon pattern.
- Bake and Cool: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent it with foil. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
To achieve maximum moisture, use overripe bananas with brown spots and avoid overmixing the batter. The combination of butter and oil helps the bread stay soft longer. For cleaner slices, chill the cooled loaf in the fridge for 30 minutes before cutting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: moist banana bread, chocolate chip banana bread, brown butter swirl, cardamom, overripe banana recipe, loaf cake, easy snack, family friendly, breakfast bake, sweet bread
