Description
An extra chocolatey twist on banana bread – a sprinkle of brown sugar and mini chocolate chips create a delicious crust.
Ingredients
Scale
- 1 ½ cups ripe bananas, mashed (about 4 bananas)
- 1 large egg
- 2 egg whites
- ½ cup white granulated sugar
- ½ cup brown sugar, packed; plus 1 tablespoon for topping
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup heavy cream
- ¾ cup chopped chocolate or chocolate chunks
- ½ cup mini chocolate chips
Instructions
- Melt ½ stick or 4 tablespoons of unsalted butter and let cool.
- Preheat your oven to 350°F and grease your 9×5 loaf pan.
- In a bowl, mash your bananas with a fork or potato masher until you have 1 ½ cups.
- In a stand mixer with the paddle attachment or in a bowl, mix ½ cup granulated white sugar, ½ cup brown sugar, and 4 tablespoons melted butter. Scrape down the sides as needed until fully combined.
- Mix in 1 whole egg, 2 egg whites, and 2 teaspoons vanilla until fully combined.
- Add in 1 ½ cups mashed banana and ¼ cup heavy cream. Stir until just combined, don’t over mix.
- In a separate bowl, combine 1 ¾ cups all purpose flour, 1 teaspoon baking soda, and ¼ teaspoon baking powder.
- Pour the flour mixture into your wet mixture and stir until combined.
- Fold in ¾ cup chocolate chunks.
- Pour into your greased loaf pan.
- Sprinkle 1 tablespoon brown sugar over the top of the mixture and top with ½ cup mini chocolate chips spread out in an even layer.
- Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Let cool for at least 30 minutes to allow the topping to set before slicing. Enjoy!
Notes
You can use chocolate chips in the batter if it is all you have on hand – I prefer chocolate chunks or chopped chocolate.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Oven