How To Make Perfect Chocolate Chip Banana Bread Every Time | Delish Insanely Easy

How To Make Perfect Chocolate Chip Banana Bread Every Time | Delish Insanely Easy


– When you’re got overripe bananas, there’s nothing better than a fresh baked loaf of banana bread. I’m gonna show you our favorite recipe. We’re gonna to do two things. One is mash the bananas. And two line our loaf pan. This recipe makes a fair amount of batter so we’re using a nine inch loaf pan. I’ve got a nice big
piece of parchment paper. And I’m gonna show you guys
my favorite way to fit it. So you take your piece of parchment paper and lay it on top of your loaf pan. And then you just stick your fingers into the corners of the pan to make these very subtle marks of
where the corners are. And then cut a straight
line to each corner. Now when you slide it in, Nice. I like having a little bit of overhang. That way when the bread is done, it can just lift it right out. Which is really nice instead of trying to like dig it out. So that’s that. Our beautiful parchment. So I’ve got some lovely ripe bananas here. Since these are kinda
small I’m gonna use three. If you don’t have ripe bananas, you can bake your bananas
in the oven at 300 degrees for 15 minutes to half an hour until they’re black and
shiny on the outside. And then they’ll be perfectly
mushy and ready to be mashed. You can also use a potato
masher if you’d like but I think a fork works just fine. Doesn’t have to be perfect but you do want to make sure there’s no big
chunks in your banana bread. You can just set this aside. And now we can get started on the mixing. So starting with a medium bowl, I’m mixing all the dry ingredients. We’ve got flour, baking soda, and a half a teaspoon of kosher salt. Just gonna give this a whisk
and that is good to go. Now we’re doing our wet ingredients. Slightly bigger bowl for this. And we’re gonna start
with our melted better. Plain old granulated white sugar. One whole egg and one egg yolk. The yolk just makes the
bread a little bit richer. And more moist so, sorry I said moist but it’s true. I’m just going to use the shell to separate the yolk from the
white and we’ll just leave the white in the bowl. Here we go. Now we’ve got our sour cream. Typically you put milk in
the batter of banana bread but we’re using sour cream because it adds a really nice tanginess
and a bit of richness. Word to the wise. Use full fat sour cream. It’s way more flavorful
than the low fat stuff. Fat equals flavor as we know and sour cream is no different. And vanilla. Just a teaspoon. Now I’m just mixing all
these ingredients together and then we’ll add our bananas. Once we combine the dry ingredients with the wet ingredients, we don’t really wanna stir too much so it’s good to get
everything fully incorporated before you combine the wet and the dry. So I’m just making sure this is smooth. Everything’s incorporated. All right, that looks nice. Nice and smooth. Banana going in. Bananas are mixed and it’s time to start incorporating
our dry ingredients. We’re gonna do this in
a couple installments. But it’s really important
with banana bread and really all quick breads
that you don’t over mix your batter because it’ll make the end product a little bit tough. Don’t worry about getting every lump out. It’ll be totally fine when
it comes out of the oven. The best way to make sure
that you’re not over mixing is just to be carefully
folding rather than using like a wooden spoon or
something where you’re just like stirring around working all that flour. A gentle fold is way
better ’cause it just, it incorporates everything
slowly and evenly. Lumps are definitely okay
but you don’t really want to be seeing any dry flour. Make sure you’re getting
to that center bottom of the bowl when you’re folding. It’s easier to just keep
going around the edge. But sometimes I’ll find a hidden
pocket right in the center. So this is how your batter
will look before your mix ends. So if you just wanted to
do a plain banana bread, you could just pop this right in your loaf pan and start baking it. But we’re gonna add some goodies. Because at least personally I
don’t really like banana bread if it doesn’t have chocolate in it. You could also chop up a chocolate bar and just throw it in there. And then we’ve also got
walnuts, toasted walnuts. You could also use pecans or, really anything, any nut, any seed. I would say no more than like a cup, a cup and a half of mix-ins
per banana bread though so don’t go too crazy. I’m going to fold both of these in but I’m gonna reserve
just a few of each of them so I can sprinkle some on
top just for presentation. You can also add spices like
cinnamon or nutmeg to this. This is looking nice and incorporated so I’m gonna grab our loaf pan. Give it a little spritz. Canola oil. Just to make things easier. Go, go, go. I’m just gonna smooth the top of it so it bakes nice and even. I set aside a few chocolate
chips and walnuts. Just to top our loaf with. I like doing this not only
because it looks pretty but it’s also kind of nice
to show people what’s inside. I’m going to pop our
banana bread in the oven for about an hour at 350 degrees. We’ll keep checking it
intermittently with a toothpick. Just poking it right in the center. And when it comes out clean it’s ready. All right. It has been 50 minutes. And it’s time to check
on our banana bread. Lookin’ good. I suspect it’s ready but we can use a toothpick just to be sure. (gasping) It’s clean, we’re good. So I’m gonna let this cool in the pan for like 10 minutes and
then I’ll pull it out and let it cool on the
cooling rack for like 30 and then we can slice in to it. (electronic dance music) This is why we saved
those extra ingredients. Doesn’t it look so pretty? I’m an end person so
I’m gonna take the end. Chocolate and walnut in every bite. I don’t think there’s anything
you could do with bananas. I think this is the best thing you could ever do with the right banana. It’s stuffed with all the things I like. Super moist, sorry. It’s a winner. This is how I like my banana bread but how do you like yours? Let me know in the comments below. (electronic dance music)

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  1. Those bananas were not overripe they were perfect for eating imo. Looks great! I like to use little loaf pans because everyone in my family likes the end pieces so that way everyone is happy!😄😃🥰everyone gets their end pieces❣️💙

  2. I think I am too old to know why you are calling out, “sorry”, for saying moist? What is wrong with saying “moist”, so confused?🤷‍♀️

  3. OMG this is a cooking channel. You’re going to say “moist”. The bread is moist. Stop fucking apologizing and catering to the fucking idiots that pushed this myth about the word “moist”. Let them live in their dumbass bubble trying to avoid describing food as moist. So stupid.

  4. I like it more healthy version, instead of refined flour whole wheat flour and instead of refined sugar coconut sugar and instead of chocolate chips maybe some rasians and instead of sour cream yoghurt 🙂

  5. Made this today and it came out soo soo well. We chopped up a few KitKat fingers and garnished it on the top along with chopped walnuts and choco chips and it tasted sooo good

  6. My banana bread … I add dry grape soaked in good quantity rum 🙂 When ready, I pour on top of my beautiful bread chocolate … also, a good quantity 🙂

  7. This Banana bread looks very Moist !! I love a Moist Banana bread ! Thank goodness no apologies for Wet ingredients

  8. Why are you so apologetic about the word 'moist'? It is perfectly okay to use the word 'moist' when describing a MOIST cake or in this instance, banana bread.

  9. If u don’t have over rip bananas and can’t be bothered to wait a week. Get ur bananas and put the whole thing including skin on a tray in you oven at 180 degrees for 10 mins (until they go black idk actually how long I leave them in for ). Take them out let cool for a bit and use as normal

  10. I use 1/2 white and 1/2 brown sugar, 1/2 tsp of baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon, 3-4 black bananas and everything else except the sour cream and vanilla …. Yummy!! I'll definitely try the sour cream next time.

  11. oooooohhhhhhhh, I wish I could take the next slice of banana bread right off of the table. Goodness gracious this looks so good!
    I can't wait to be able

  12. Hola buenas tardesquidiera preparar esta receta y otras pero no aparece las cantidades de los ingredientes ,me los podrás pasar y si es en castellano mejor ,soy de buenos aires Argentina ,muchas gracias

  13. We don't have equivalent to sour cream here in Brazil, so I usually use yogurt and most of the time I bake it with extra-virgin olive oil (EVO) or a mix of EVO/Butter. The oil makes it last longer and keeps it more humid, even if pooped in the fridge; the butter gives it a more nutty flavor.

  14. Question for the verbally challenged…In England we have Bicarbonate of SODA and/or BAKING powder …what IS Baking soda..is it 50/50 of the afore mentioned? or JUST Bicarb? TY

  15. Omg!!! My first time making banana bread in my life always wanted to try but never got around to it until I seen your video like you say insanely easy!! And today I made it and it turn out so beautiful 😍and taste so good!!!☺️😋so thank you so much!! I'm so happy right now!!!

  16. To make it healthier, you can replace the sour cream with Greek yogurt and add little to no sugar if the banana is over ripe

  17. since the banana is already sweet i like to use honey instead of any sugar, especially no chocolate haha. But thanks for this recepie!

  18. Omg what’s the problem in the comment section everyone is bugging out because the bananas aren’t ripe enough who cares if you want your banana ripe enough wait a few more days or put them in the oven like she said! Lovely recipe I’m definitely trying this tomorrow!! 😘😘

  19. Please does anyone know what it means (2 c) abbreviation of 200 grams? please I need it because in the recipe it says (2c) of flour and I don't know what it means thanks I'm from Peru !!!

  20. Great recipe. Best so far i tried. I cut down the sugar to 100 grams and use brown sugar instead. Dont have sour cream so i subs it with greek yogurt and baking soda mixture. Also change half of the flour to almond flour. Turns out great still!!!
    Banana and chocolate are match make in heaven. Super satisfied. Yummy 😋

  21. This lady made me mad when she said she didn't like banana bread without chocolate… What Do you mean. And that seems like a basic bread. She annoyed me. Lol

  22. I hate when people are playing coy about the amounts and try to divert you to another site for the recipe!
    I’ll just find someone else who shares their recipe on YouTube!

  23. Banana bread you made has strong soapy taste as you put a lot baking soda. And it will taste so dry and hard after refrigeration.

  24. Love it! I like to use almond flour instead of regular flower, and substitute the sugar with honey! You would be surprised how much sweetness you get from just a little bit of honey and the sweetness from the banana! I usually add either pecans or almonds and always add chia seeds! It’s a more low carb option and still tastes delish !

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