I love all things banana! Banana muffins, banana nice-cream, banana bread, and more. And Briam is very fond of chocolate chip banana bread so it’s definitely a staple in our home. I always buy our bananas from Sam’s Club but we can never eat them fast enough before they start turning extra brown. So, what else does one do when there’s brown banana around? Make banana bread, of course!
I have tried this recipe using a variety of different combinations of ingredients. And let me tell you, these are the best for a moist, dessert type of banana bread. I also feel that I’m making a healthier choice by using whole wheat flour instead of white flour and applesauce instead of butter. I mean that’s all cancelled out by the sugar and chocolate chips, but that’s called balance. And we’re all about balance.
Briam is the type of person who like the center of desserts to be extra moist. Like he’s a “center of the cinnamon roll” type of guy. So I keep my baking time on the lower end to ensure a soft center for him. But if you’re not that kind of person, feel free to add a couple minutes to your bake time. Also, to ensure that your bread doesn’t dry out, only cut what you need from the loaf. Don’t slice it all in advance unless you plan on using all the slices right away. Other than that, you are on your way to enjoy some very delicious chocolate chip banana bread!
- 3 Overripe Bananas
- 3/4 C Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 C Applesauce
- 1 1/2 C Whole Wheat Flour
- 1/2 tsp Sea Salt (or table salt)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 3/4 C Mini Chocolate Chips
- Preheat your oven to 350 F.
- Line your loaf pan with parchment paper for easier removal. (Spray with a non-stick spray if needed)
- In a large bowl, mash the bananas. Add the sugar, egg, vanilla extract, and applesauce - mix well.
- Add in the salt, baking soda, and baking powder. Mix very well to evenly distribute.
- Add in the flour and mix thoroughly.
- Mix in the chocolate chips (add more or less if you want).
- Pour the mixture into your loaf pan and bake for 30 minutes or until a toothpick comes out clean from the center (except for melted chocolate residue!).
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