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Is baking soda or powder better for banana bread? Baking soda is typically better for banana bread, as it reacts with the acidity in bananas, creating a light and tender texture. Baking powder can also be used, especially if the recipe doesn’t have enough acidic ingredients, but it may make the bread slightly denser. If your recipe includes acidic elements like yogurt or buttermilk, baking soda will be the ideal choice for fluffier, moist banana bread.
– 1 cup ripe bananas peeled and lightly mashed (about 2-3 bananas) – ¼ cup coconut oil any mild flavored oil, melted unsalted butter, or substituted with apple sauce – ½ cup sugar brown or coconut sugar is fine – 1 large egg – 2 cups of flour – ½ teaspoon baking powder – 1 teaspoon baking soda – ½ teaspoon sea salt – ¼ cup milk (room temperature, any milk or unsweetened almond milk, 2 Tbsp sour cream also would work) – 1 cup chocolate chips dark or semi-sweet, whatever you prefer
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Cook time: 1 hr
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Do i need to use ripe bananas? NYes, ripe bananas are essential for this recipe. It’s fine to let the skin get very dark and almost black. But we don’t use them when the banana inside is black. An overripe banana does get soft or mushy and is the perfect ripeness for bread. The bananas are at their sweetest when the skin darkens a bit.
Is chocolate and banana a good combination? Yes, chocolate and banana are a classic combination. The sweetness and creaminess of bananas pair perfectly with the rich, bittersweet flavor of chocolate, which makes them a favorite in desserts like chocolate chip banana bread.
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