I’ve been making this recipe for years, and every single time I bring a batch into the office someone screams ‘THIS BANANA BREAD IS SOOOOO MOIST’ (apologies if the word ‘moist’ isn’t your thing). It’s true – this banana bread is extremely moist. It’s so moist that it’s not even really a bread, it’s a cake. Don’t worry, despite its cake status you can still have some for breakfast (it’s great with coffee and doesn’t need butter).
To master my Ultra Moist Chocolate Chip Banana Bread, you should pay attention to two things: banana ripeness and the cooling process
Rule of thumb when baking banana bread:
- Brown bananas will result in sweeter, moister and darker bread (use for this recipe)
- Yellow bananas will yield less sweet, drier and lighter coloured bread
For the best tasting banana bread, wait until your bananas turn completely brown (little to no yellow left on the peel); when still in the peel, they should feel extremely mushy to touch. Next, peel your bananas and place them in a freezer-safe container if you’re storing for future use. Peeled bananas can last up to 3 months in your freezer if placed in a container. If you’re using right away, make sure you have enough brown bananas for 2 cups while mashed.
Prior to baking, remove your bananas from the freezer with enough time for them to naturally thaw (I typically leave them out over night). You never want to heat up your frozen bananas in the microwave, as this will result in thin batter. Place the thawed bananas in a strainer and gently drain the excess water. You’ll notice that quite a bit of water accumulates during the freezing process – this is normal. Once drained, your bananas are ready to mash!
INGREDIENTS (yields 2 loaves)
- 1 ½ cups sugar
- 3 eggs
- ¾ cup oil
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 cups mashed brown bananas
- ½ cup semi-sweet chocolate chips (add more if desired)
- Set oven at 350 degrees F and grease two 1.5 L loaf pans
- Beat sugar and eggs with a hand mixer until creamy
- Slowly add oil with hand mixer
- In a separate bowl, combine flour, baking soda, salt, cinnamon, and allspice and fluff with a fork
- Pour 1/3 of dry mixture into wet batter and beat until clumps disappear
- In the same bowl, pour 1/3 of mashed bananas into wet batter and beat until clumps disappear
- Repeat steps 5 and 6 until all dry ingredients and bananas are mixed and batter is smooth
- Using a spatula, mix in chocolate chips
- Pour the batter into your greased pans, making sure that each pan has an equal amount of batter
- Cook for 40-47 minutes depending on oven
COOLING YOUR BREAD
This process makes all the difference! Trust me.
- After your loaves are completely cooked, remove them from the oven and leave them in the pans until they’re moderately warm (but cool enough to touch)
- Cut two separate pieces of aluminium foil and lay them out on a flat surface. Each piece should be about double the length of one loaf
- Once cool, place your hand on top of the loaf in the pan and flip the pan upside down. Remove the pan so the bread is resting upside down in the palm of your hand
- Place the loaf right-side-up in the center of the aluminium foil
- Without covering, let the loaves sit for another 60-90 minutes on the foil. If you wrap the loaves too soon, trapped heat will cause condensation, resulting in wet loaves
- Loosely wrap each loaf in the foil, leaving a small tent-like opening at the seam to allow excess air to escape. I will post a picture shortly to demonstrate this opening.
- Let loaves sit overnight before serving or tightening the foil
- TIP: Banana bread always tastes better the next day! Allowing the loaves to sit overnight will moisten the bread and enhance flavours. For best results, leave the bread sitting in foil for up to 48 hours before serving