Choco-chip Banana Bread
If you have over-ripe bananas in the kitchen, you must bake this choco-chip banana bread. It's fluffy, moist and infused with breathtaking flavours. The tender bananas and choco chips create a sweet melody to enjoy with a bittersweet cup of coffee. Banana bread makes a lovely breakfast or a delicious late-night snack. It can also be served as cake after luncheon. This multi-usage dessert can be baked and enjoyed by all.
Serves: 9
Ingredients
2 cups Flour
3 ripen Bananas
2 Eggs
¾ tsp baking Powder
90g unsalted Butter
3 tbsp Sour cream
¼ cup Half n Half
1 tsp Vanilla extract
5 tbsp Dark Chocochips
5 tbsp Milk Chocochips
5 tbsp White Chocochips
Method
Step 1
Preheat the oven to 160°c. Line a 9x5 inch loaf tin with parchment paper. In a saucepan, add butter, place on low heat and melt the butter. In a bowl, mash the bananas and add the butter. With a hand beater on medium, beat together till fluffy. Then add sugar and repeat the process.
Step 2
Add one egg at a time, followed by vanilla extract, and beat on medium till fully incorporated. Now add sour cream and milk, and beat till thoroughly combined.
Step 3
In a separate bowl, sift flour and baking powder. Then add ⅓ of the dry ingredients to the batter and beat on low speed. Repeat till all the ingredients are mixed in.
Step 4
Now add dark chocochips, milk choco-chips and white choco-chips to the batter and with a rubber spatula, fold in the batter. Pour the batter into the tin and place in the oven.
Step 5
Bake for 60-65 minutes, then take the bread out of the oven. Let it rest in the tin for 20-25 minutes. Then transfer it to a cooling rack, and the bread rest for another 20 minutes. Then serve warm with some coffee.
Tips
All ingredients should be at room temperature.
Use fully ripe bananas for the best results.
Beating sugar into the butter fluffy ensures a moist texture to the bread.
To check if the bread is done, insert a toothpick in the centre and see if it comes out clean.
Banana bread tastes the best after 2 days!
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