Chocolate Chip Banana Bread

A classic, simple and moist chocolate chip banana bread.

Makes the perfect breakfast or snack.

I have tried many different banana bread recipes over the years. Various versions from a healthy oatmeal version to a Nutella filled one and a bunch of others in between. However, I keep coming back to this recipe. It is one I have been making for a as long as I can remember. It is adapted from an old newspaper clipping that still lives in my mom’s recipe binder. When I was younger my mom and I used to make the original version together - until one day I accidentally read the ingredients wrong and this new and improved version was born. The bread is incredibly moist and has just the right amount of sweetness. It bakes up beautifully as both a loaf or muffins and I have included the bake time for both below. The recipe is incredibly versatile, freezes well and doubles perfectly! I hope you enjoy it as much as I do!

Banana Muffins or Banana Bread?

I have made this recipe multiple times as muffins and as banana bread. Both are equally delicious and moist. Muffins are the perfect grab and go snack. I have included the directions and bake time below for both muffins and banana bread - so you can make whatever version works best for you!

How to Freeze Banana Bread

This recipe for banana bread freezes well. The banana bread will keep in the freezer for 2-3 months. For the muffins, I recommend freezing in a zip lock bag. You can grab muffins as needed and let them defrost before enjoying.

For the loaves - I recommend wrapping them first in plastic wrap, followed by tin foil. Allow them to defrost completely before cutting and enjoy as usual.

Chocolate Chip Banana Bread

Yield: 24 muffins or two 8 inch loaves
Time: Prep 20 minutes, Bake 24 minutes (muffins) or 45-60 minutes (loaf)

Ingredients:

2 cups all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, packed

3 large ripe bananas

2 eggs, at room temperature

1 tsp vanilla extract

1/2 sour cream or plain greek yogurt

1/2 - 1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350F. Line muffin tin with paper liners or grease and flour two 8 inch loaf pan.

In a large bowl, combine: flour, baking powder, baking soda and salt. In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and sugars until light and fluffy (approx. 3 mins). Beat in bananas. Beat in eggs one at a time, scraping down sides of bowl in between each addition. Beat in vanilla. Add flour mixture to banana mixture, until just combined - do not over mix. Stir in sour cream until just combined. Stir in chocolate chips.

For muffins: Spoon batter into muffin liners, filling each 2/3rds of the way full. Bake for 24 mins or until tooth pick inserted into centre comes out clean. Transfer to wire rack to cool completely.

For loaves: Evenly divide the batter between the two loaf pans. Bake for 45-60 minutes or until tooth pick inserted into centre comes out clean. If after 45-50 minutes the top is brown but the middle is still undercooked, cover with tin foil and bake for an additional 5-10 minutes or until toothpick inserted into the centre comes out clean. Transfer to wire rack to cool completely.

Banana Bundt Cake

A delicious exceptionally moist banana bundt cake with a cinnamon sugar topping. Easy to make and perfect for any occasion! 

Does anyone else's freezer fill up with over ripe bananas incredibly quickly? Or is that just me? Either way, I had a lot of bananas to use up! So of course I decided to make a banana bundt cake! I have been on a bit of a bundt cake kick lately! I just can't help myself they are relatively easy to make and they just look so pretty! This banana bundt cake is moist and delicious. It is great paired with coffee, tea or a large glass of cold milk. I love the pretty shimmer that the cinnamon sugar topping gives the bundt cake. It elevates the bundt cake making it perfect to serve when you have guests coming over.

Banana Bundt Cake

Ingredients 

¾ c butter

2 c sugar

3-4 ripe bananas

2 eggs

1 tsp vanilla

3 c flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c sour cream

Cinnamon Sugar Topping (Optional) 

1 tsp cinnamon 

3 tbsp sugar 

Directions

Pre-heat oven to 350 F. Grease and flour a bundt cake pan, set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat together butter and sugar until light and fluffy. Beat in bananas until well combined. Beat in eggs, one at a time, scraping down the side of the bowl after each addition. Add in vanilla. 

In a medium sized bowl, sift together: flour, baking soda, baking powder, salt and cinnamon. With the mixer on low, slowly add flour mixture to wet ingredients. Mix until just combined, being careful not to over mix. Stir in sour cream.

Transfer batter to prepared bundt pan. Use a spatula to evenly distribute the batter in the pan. Bake for 40 - 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. 

Mix together cinnamon and sugar to create cinnamon sugar topping. Top bundt cake with cinnamon sugar right before serving.

Cinnamon Swirl Bundt Cake

A delicious moist bundt cake with swirls of cinnamon sugar and topped with a delightful cinnamon crumble 

Hello 2018! I am so excited for the New Year! I took some time over this past week to think about all the different things I want to accomplish. Recipes I want to make. Tutorials I'd like to share. I am really excited to bring more delicious content to By Jaclyn this year. I am also hoping to increase the number of videos I share here, so you can really get a feel for different recipes and tutorials. 

Okay, lets talk about this cinnamon swirl bundt cake. You have to admit that it is a beautiful looking bundt cake. The swirl of cinnamon and sugar adds beautiful visual interest and a punch of flavour.  While the cinnamon crumble adds a wonderful crunchy texture to the cake. This cinnamon swirl cake is the perfect coffee cake. 

Cinnamon Swirl Bundt Cake

Ingredients

Filling 

1/2 c brown sugar 

2 tsp cinnamon

Bundt Cake 

2 c flour 

1/2 tsp salt 

1.5 tsp baking powder 

1 tsp cinnamon

1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1/2 c milk 

1 tsp vanilla

1/2 c sour cream 

crumble 

1/2 c butter, melted 

1 c flour 

1 c brown sugar 

2 tsp cinnamon 

Directions

For the cinnamon filling: In a small bowl mix together brown sugar and cinnamon for the filling. Set aside.

For the Cake: Pre-heat oven to 350F. Grease a bundt cake pan, set aside. In a medium bowl, sift together flour, salt, baking powder and cinnamon.

In the bowl of a stand mixer, fixed with a paddle attachment, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, scraping down the sides of the bowl after each addition. Add in vanilla. 

With the mixer on low, add in half of the flour mixture. Mix in the milk. Followed by the remaining flour mixture. Stir in the sour cream until just combined. 

For the crumble: In a bowl combine flour, brown sugar and cinnamon. Stir in melted butter. Course crumbs should form.

Fill your bundt pan with half of the cake batter. Layer the cinnamon filling on top. Top filling with remaining batter. Add cinnamon crumble on top.  Bake for 40-45 mins or until toothpick comes out clean.