My “Tuxedo” Banana Bread with blends of semi- and white chocolate chips are the best way to use up over-ripe bananas, and possibly the best slice to go with your morning coffee or tea!
This home baked banana bread is buttery, moist and smells absolutely amazing while baking. If you don’t like banana bread, you might just change your mind with this one!
Servings: Up to 14 slices
- 1 3/4 cups (8oz | 235g) all-purpose flour
- 3/4 cup (5oz | 150 g) granulated white sugar
- 1/4 cup (2oz | 50g) brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas (about 1 pound or 500g) (for extreme moist and delicious bread, try 4 bananas!)
- 2 large eggs lightly beaten
- 1/2 cup (4oz | 115 grams) cooking oil (I personally like to use organic EVOO) or unsalted butter melted and cooled
- 2 teaspoons pure vanilla extract
- 1/2 cup (6 oz | 175 g) semi-chocolate chips.
- 1/2 cup (6 oz | 175 g) white chocolate chips.
NOTE: You can also substitute the chocolate chips with nuts.
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside.
- In a large bowl whisk together the flour, sugars, baking soda, salt and cinnamon. Set aside.
- In a separate medium-sized bowl mash the bananas really well. Add the eggs, cooled melted butter (or oil), and vanilla extract.
- With a spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in half of the chocolate chips (or nuts if using). The batter should be thick and lumpy—do not over mix.
- Pour the batter into prepared pan and top with remaining chocolate chips or nuts. Bake for about 55-60 minutes, or until bread is golden brown and a toothpick inserted in the centre comes out clean.
- Turn out onto a wire rack to cool for about 1/2 an hour.
Serve warm or at room temperature.