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Chocolate Banana Bread

Banana Lover's Day

August 27th is banana lover's day and we've found a delicious recipe for a chocolate chip banana bread recipe from Chef Pichet Ong, restaurateur, pastry chef, and architect. Ong describes this as, "the best banana bread ever." Ong continues to describe baby bananas as having "a distinct flavor and texture that sets this bread apart. Yogurt keeps it light and moist, while honey adds a musky sweetness.”

Chocolate Banana Bread Recipe

Adapted from The Nibble™

Makes: 1 loaf

Ingredients:

  • 1/3 cup unsalted butter, at room temperature, plus more for greasing
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup honey
  • 1/2 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1 cup roughly mashed baby bananas, about 5 bananas
  • 1/2 tsp. vanilla extract
  • 1 large egg
  • 1/2 cup plain whole milk yogurt or sour cream
  • 1 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Lightly butter an 8-1/2" x 4-1/2" loaf pan and set aside. Sift together the flour, baking powder and baking soda and set aside.

Put the butter, honey, sugar, salt, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Cream the mixture on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl, add the bananas and vanilla on medium speed until the mixture looks broken, about 1 minute. The bananas should be smashed, with a few small chunks remaining.

Turn the speed to medium-low and paddle in the egg until incorporated, 5 seconds. Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain, about 10 seconds. Add the yogurt and mix until the batter has a few remaining white streaks, about 5 seconds. Gently fold in the chocolate chips, if desired. Be sure to avoid over-mixing. You can also mix everything by hand in the order listed above.

Transfer the batter to the greased pan and bake in the center of the oven until a tester comes out clean, 45 minutes. Cool the bread in the pan for 5 minutes, then unmold and cool completely on a rack.