Chocolate Chip Banana Bread
This incredibly moist chocolate chip banana bread comes together so quickly in the Thermomix®! With just the right amount of sweetness, it's the absolute perfect everyday snack.
Servings: 12 Portionen
Calories: 285kcal
Equipment
- 1 Thermomix
- 1 Spatel
- 1 Messer
- 1 (Silikon-) Kastenform ca. 10×23 cm
Ingredients
- 3 ripe bananas (350-400 g)
- 2 eggs
- 100 g sunflower oil
- 50 g milk
- 120 g granulated sugar
- 1 P. vanilla sugar
- 200 g all-purpose flour
- 80 g quick oats
- 1 P. baking powder
- 100 g chocolate chips
Instructions
- 3 ripe bananasPreheat your oven to 180 °C (standard bake). Peel the bananas and cut them into large chunks. Generously grease a loaf pan with butter and dust it with breadcrumbs. If you're using a silicone pan, you can totally skip this step—nothing will stick!
- 3 ripe bananas, 2 eggs, 100 g sunflower oil, 50 g milk, 120 g granulated sugar, 1 P. vanilla sugarAdd the banana chunks, eggs, oil, milk, sugar, and vanilla sugar to the mixing bowl. Blend everything for 20 sec / speed 5 until nice and smooth.
- 200 g all-purpose flour, 80 g quick oats, 1 P. baking powderNow, add the flour, oats, and baking powder. Mix for 20 sec / speed 3 until a uniform batter forms.
- 100 g chocolate chipsFinally, gently fold in the chocolate chips using a spatula.
- Pour the batter into your prepared loaf pan and smooth out the top.
- Bake the banana bread in the lower third of your oven for about 55–65 minutes. If it starts getting too brown after about 40 minutes, just tent it loosely with aluminum foil.
- Before taking the banana bread out of the oven, do the toothpick test: Insert a wooden toothpick into the center of the loaf. If it comes out clean (a little melted chocolate is totally fine!), it's done. Let the bread cool in the pan for at least 15 minutes before turning it out—this helps it hold its beautiful shape.
Notes
- Super ripe bananas are a must: The darker and spottier the peel, the sweeter and more flavorful your banana bread will be!
- Reduce the sugar: You can easily cut the sugar down to 70–80 g if you prefer a less sweet loaf.
- Chocolate chips: Want it extra chocolatey? Bump up the amount to 150 g. Dark chocolate chips work just as beautifully as milk chocolate.
- Freezing: Slice the bread beforehand and freeze the slices individually—that way, you can grab a single slice whenever a craving hits!
- Storage: Kept in an airtight container at room temperature, this will stay fresh for 2–3 days.
