More Bananas Chocolate Chip Banana Bread
This richly moist banana bread showcases ripe bananas as the star, enhanced with banana flavoring and studded with semi-sweet chocolate chips. The combination of margarine and corn oil creates a tender crumb, while brown sugar adds depth. Ideal for breakfast, brunch, or dessert, this recipe makes multiple loaves perfect for gifting or freezing. The version prioritizes banana flavor intensity and chocolate distribution throughout.
Ingredients
- 5 bananas, very ripe, mashed with fork
- ½ cup margarine, softened
- ½ cup corn oilvegetable oil1:1neutral
minimal flavor impact
- 2 cups light brown sugar, firmly packed
- 4 large eggs
- 2 teaspoons banana flavoring, or vanilla extractvanilla extract1:1flavor-change
reduces banana intensity
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
requires extra moisture; mix well
- 2 teaspoons baking soda
- ½ teaspoon iodized salt
- 1 cup semi-sweet chocolate chipsdark chocolate chips1:1flavor-change
increases cocoa depth
Instructions
- 1
Spray 3-4 aluminum foil pans with cooking spray and set aside.
- 2
Preheat oven to 350F.
- 3
Whisk together flour, baking soda, and salt in a small bowl to aerate; set aside.
- 4
In an electric mixer bowl, beat margarine, oil, and brown sugar until light and fluffy.
- 5
Add eggs one at a time, beating well after each addition.
- 6
Mix in mashed bananas and banana flavoring.
- 7
Add flour mixture to banana mixture and mix until just blended; batter should be slightly lumpy.
- 8
Fold in chocolate chips.
- 9
Divide batter among prepared pans.
- 10
Bake for about 1 hour or until a toothpick inserted in center comes out clean.
- 11
Cool before slicing into thick slices.
Tips
Use the ripest bananas with brown spots for maximum sweetness and flavor intensity; overripe bananas create moister loaves.
Don't overmix after adding flour; lumpy batter produces a tender crumb while overmixing develops gluten and toughens the bread.
Cool loaves completely before slicing to prevent crumbling and allow flavors to fully develop.
Good to Know
Store cooled loaves wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. Wrap in foil before freezing for up to 3 months.
Prepare and bake loaves up to 1 day ahead. Cool, wrap, and store at room temperature or refrigerate. Thaw at room temperature before serving.
Slice loaves while warm or at room temperature. Serve plain, with butter, or with cream cheese. Pairs well with coffee or tea.
Common Mistakes
Don't use underripe bananas to avoid dry, less flavorful bread.
Don't overmix batter after adding flour to avoid tough, dense loaves.
Don't skip whisking dry ingredients to avoid uneven distribution of baking soda and salt.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
requires extra moisture; mix well
General Alternatives
adds crunch and earthiness
FAQ
Can I use banana extract instead of banana flavoring?
Yes, use the same amount. Banana extract is concentrated, so ensure it's labeled as extract. Some brands vary in intensity; start with 2 teaspoons and adjust to taste preference.
What if my loaves aren't baking evenly or browning unevenly?
Rotate pans halfway through baking. If edges brown too quickly, tent loosely with foil. Oven temperatures vary; check doneness starting at 50 minutes with a toothpick.
How long can I keep baked banana bread and can I freeze it?
Room temperature storage lasts 3 days; refrigerated up to 1 week. Freeze wrapped loaves up to 3 months. Thaw at room temperature before serving or slice and toast while frozen.