Ultra Soft Banana Bread

A very delicious recipe with banana and chocolate chips: Banana Bread ! We love its very soft, almost melt-in-your-mouth texture. It's just sweet enough to suit everyone. Quick to prepare, with little equipment, it's the perfect snack, don't you think?

What you'll love about this banana bread recipe

• flavor : the ideal duo of banana and chocolate in a soft, almost melting cake!
• texture : ultra soft even the next day and the following days...
• difficulty level : It's really very simple to make, and the result is worth it. I use an electric hand mixer and a 26x10cm metal loaf tin.

Details on the ingredients of banana bread

• bananas : In the recipe, I specify the weight in grams, which is more practical because the size of bananas varies greatly. The important thing is to choose them very ripe or ripen them at home.
• cream : I use 30% fat liquid cream, it's one of the best tricks for making moist banana bread. If you don't have cream, you can replace it with Greek yogurt.

How to make very soft banana bread?

1. On crush the bananas
2. We sift the dry ingredients
3. We beat the butter and the two sugars
4. We add bananas and wet ingredients
5. We finish by adding the dry ingredients
6. Then lastly the chocolate chips
7. We pour in the pan and we decorate the top
8. On bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making perfect banana bread

• use bananas very ripe : this is one of the keys to making your banana bread taste delicious straight out of the oven! If they are not ripe enough: preheat the oven to 150° conventional heat, and place your bananas on a baking sheet (whole with their skin) for 30 minutes. They will become very soft and fragrant.
• your ingredients must all be at room temperature : this guarantees softness because there is no temperature shock.
• Once the flour is added, you should not mix too much, this would harm the softness of your banana bread.

How to store it properly?

Once cooked, banana bread keeps very well. at room temperature, in an airtight or well-wrapped container, away from heat, up to 3 days. To keep it longer, you can put it in the refrigerator, up to 7 days after cooking.

Can also freeze it ! To do this, wrap the banana bread tightly in plastic wrap and aluminum foil to protect it from moisture. You can also freeze it in slices to enjoy it several times, without having to defrost the entire cake.

Other recipes to try

If you like making homemade cakes, then I recommend you take a look at these other recipes on the blog:

• Very moist marble cake
• Very soft orange cake
• Very moist lemon poppy seed cake
• Chocolate chip cake
• Clementine and chocolate chip cake

If you make this Banana Bread recipe, please rate the recipe below and tag @liliebakery on Instagram so I can see your lovely homemade creations!

Ultra Soft Banana Bread

4.84 on 6 votes

A banana and chocolate chip cake with an ultra-soft texture to delight you at snack time!

Amount : 6 people

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Prepare in advance 20 minutes min

Cook time 1 time h 15 minutes min

Total 1 time h 35 minutes min

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Comment TO PRINT Pin

Home

• KitchenAid Cordless Electric Mixer
• Cake mold 27x10cm
• Pastry cooling rack

Ingredients 

• 335 g ripe peeled bananas or about 3 bananas
• 1 whole ripe banana for decoration
• 120 g melted and warmed sweet butter
• 110 g light brown sugar
• 55 g granulated sugar
• 2 large eggs at room temperature
• 1 cc natural vanilla extract
• 145 g heavy whipping cream 30% at room temperature
• 210 g flour T55
• 1 cc baking soda
• 0,5 cc salt
• 150 g chocolate chips

Prepare in advance 

• Preheat the oven to 160°C (26°F) conventional heat. Butter the bottom of a loaf tin (mine is 10xXNUMXcm) and add a baking sheet, leaving it overhanging on each side to make it easier to remove.
• In a bowl, sift the flour, baking soda and salt.
• In another bowl, beat the lukewarm melted butter with the two sugars for about two minutes.
• Add the mashed bananas and mix. Then the eggs and vanilla, mix. Finish with the cream and mix one last time.
• Add the dry ingredients in three batches, making sure to mix just enough (no more).
• Finish with the chocolate chips, keeping a small handful aside for decoration.
• Pour the batter into the loaf pan. Cut the remaining banana in half lengthwise and arrange it on top of the batter (as shown in my photo). Sprinkle with the remaining chocolate chips.
• Bake for about 1 hour 15 minutes (this varies depending on the oven). If necessary, cover with aluminum foil at the end of cooking to prevent it from browning too much. You can test for doneness by inserting a wooden skewer; it should come out with no raw dough or a few crumbs.

Notes

Once cooked, banana bread keeps very well. at room temperature, in an airtight or well-wrapped container, away from heat, up to 3 days.

To keep it longer, you can put it in the refrigerator, up to 7 days after cooking.

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Keywords: cake

Recipe : Dessert, Snack