Super Moist Banana Bread with Chocolate
We’ve all made banana breads numerous times but how do you make a super moist banana bread? We have all found ourselves with a couple of over ripped bananas in the house and have opted to make banana bread with them and sometimes we’ve had fails. This banana bread is fail proof and the result is a deliciously moist banana bread.
Important Tips For This Super Moist Banana Bread
- Do not overmix the batter – Stir until just combined. Overbeating leads to a dense cake
- The batter will be thick so don’t add any more liquid
- Just add 2 medium ripe bananas to the batter and one for the top. If you add too many bananas in the batter, the cake will be too dense
- Use over ripe bananas so that the cake turns out moist
- Cook the batter in the right temperature and do not over cook. Bake the bread at 180 degrees Celsius and for only 45 minutes.
- Rest the bread for 10 minutes before cutting through.
How to Store This Banana Bread.
This banana bread keeps in the fridge for up to 2 weeks sealed in an air tight container or paper. You can also freeze it and when ready to eat just defrost it in the microwave for a few minutes.
Give this recipe a try and let me know how it turns out. If you’re curious about savory cakes, try this savory beetroot and carrot cake.
Super Moist Gluten Free Banana Bread With Chocolate
This Banana bread is super moist, gluten free, loaded with chocolate and the bananas add natural sweetness and inherent moisture.
Equipment
- Baking tin
Ingredients
- 2 cups Gluten-free self raising flour Glebe farm flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 Ripe bananas + 1 for the top
- Flax egg (1/2 cup flax meal combined with water)
- 1 cup Chocolate chips
- 1 cup Soy milk
- 1/4 cup Brown sugar
- 1 tsp Vanilla extract
- 1/2 cup Vegetable oil
- Pinch of salt
Instructions
- Preheat oven to 180 C and line a baking tin with greased parchment paper
- Sift flour, baking powder, soda and salt in a bowl and set aside
- In another bowl combine flax egg, soy milk, brown sugar, vegetable oil and vanilla
- Mash bananas and add them to the milk mixture
- Add this banana mixture to the flour and fold. Be careful not to over mix.
- Fold in the chocolate chips as well. Pour this batter into the baking tin, sprinkle more chips and place a sliced banana on the top.
- Bake for 45 mins or until a toothpick inserted comes out clean. Let cool for 10 minutes before slicing.