This chocolate chip banana bread is a scrumptious twist on the classic banana loaf, featuring the delightful combination of ripe bananas and rich chocolate chips. Perfect for breakfast, dessert, or an afternoon treat!
Ingredients
- 300 g plain flour
- 40 g cocoa powder (unsweetened)
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 115 g unsalted butter, at room temperature
- 200 g caster sugar
- 2 large eggs
- 250 g mashed very ripe bananas (about 2-3 bananas)
- 120 ml soured cream
- 1 tsp vanilla extract
- 150 g chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 23 x 13 cm (9 x 5 inch) loaf tin with non-stick cooking spray or line it with baking parchment.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy (about 2-3 minutes).
- Add Eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Incorporate Bananas and Soured Cream: Stir in the mashed bananas, soured cream, and vanilla extract until fully integrated.
- Add Chocolate Chips: Fold in the chocolate chips using a rubber spatula, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf tin and spread it evenly. Bake for about 60-70 minutes or until a skewer inserted into the centre comes out clean.
- Cool Down: Allow the bread to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
This chocolate chip banana bread can be enjoyed warm or at room temperature. For an extra indulgence, serve it with a dollop of clotted cream or a scoop of ice cream!
