Ultra Soft Banana Bread
A banana and chocolate chip cake with an ultra-soft texture to delight you at snack time!
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.