You probably think you don’t need another recipe for banana bread, right? But I am here to tell you that you absolutely must try this recipe as we tackle How to Make the Best Banana Bread. Watch the video for this recipe here.

In this traditional and straightforward American banana bread, which I discovered as soon as I moved to this country, a delicate banana batter is scrapped onto individual disposable paper cup loaves and dimpled with lots of chocolate chips. While we call it banana bread, in my mind, every banana bread is more like a cake than a bread. Do you agree?

Most recipes for banana bread call for one loaf pan, henceforth the name “bread,” usually 9 X 5 X 4-inches, and you can certainly use a single pan to prepare this recipe. Still, I decided to pamper each of my clients for a recent cooking class event with banana bread. You can also try using muffin cups if you have them at home. I was excited because the event celebrated women coming together in the kitchen. You want this recipe if you have bananas getting way too ripe to eat. How often does that happen in your house? I cannot tell you how many times this has happened in my house.

I love adding chocolate chips to my banana bread. You can also add 1 cup of walnuts if you like an even crunchier texture. This recipe is so simple that it lends itself well to experimentation with other ingredients. Try scattering a few handfuls of raisins onto the batter before baking. Let me know how it comes out. However you decide to bake it, it’s a crowd-pleasing recipe that you can make year-round.

 

Individual Banana Bread with Chocolate Chips

Makes 8 individual banana bread (8 oz each) or

One 9 X 5 X4-inch loaf mold

Ingredients:

2 cups cake flour

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

2 ½ large very ripe bananas, peeled and lightly mashed (about 1½ cups)

½ cup sour cream

2 large eggs at room temperature

zest of 1 lemon

1 teaspoon vanilla extract

¾ cup turbinado sugar

½ cup canola oil

1 cup semi-sweet chocolate chips

Equipment: is using individual disposal paper molds, there is no need to grease the pan. If using a loaf pan, great the pan, line with parchment paper, and grease again.

Preheat the oven to 350˚F.

Mix the dry ingredients: In a large bowl, whisk the cake flour, baking soda, baking powder, and salt. Reserve.

Mash the bananas with a fork over a plate and transfer them to the bowl of a food processor.

Add the sour cream and beat until smooth.

Add the eggs, lemon zest, and vanilla and process until combined, about 10 seconds.

Add the turbinado sugar and oil and continue to mix until it’s well combined. Transfer to a large bowl with a stout. Pour the flour mixture and mix slowly with a rubber spatula.

add the chocolate chips and mix well.

Carefully distribute the banana bread into the small individual or the one loaf mold.

Bake the individual banana bread for 25 minutes (the large loaf pan will take longer, about 45-50 minutes). The cake should just start to shrink away from the sides of the an.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small knife between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

 

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If you like this recipe, you might also like this recipe for Apple Rum Cake. And to continue in the baking mood, you might also like this Focaccia recipe. 

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