Chocolate Chip Banana Bread
My favorite loaf pan manufacturer just started making a skinny Cocktail Loaf Pan that I’ve been searching for for years. Cocktail bread is traditionally rye or pumpernickel, but I like to use this pan for quick breads. One pan will make a long skinny loaf fo quick bread that would normally fit in a 9x5 loaf pan. I absolutely love serving smaller slices - perfect portion control. Here’s a recipe for chocolate chip banana bread with a touch of cinnamon and cardamom. Enjoy!
Items used to make this recipe:
3x14-inch tea or cocktail loaf pan https://amzn.to/3XW6CBV
pure vanilla extract https://amzn.to/3ELpRVX
mini chocolate chips https://amzn.to/3ENvMtu
ground cardamom https://amzn.to/3ENvFy4
Chocolate Chip Banana Bread
makes one 3x14-inch cocktail loaf pan (or one 9x5 loaf pan)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon fine table salt
2 teaspoons pure vanilla extract
1/2 cup white granulated sugar
1/2 cup light brown sugar
8 tablespoons unsalted butter, room temperature
1/2 cup mini chocolate chips (semisweet or bittersweet), plus more for sprinkling
Preheat oven to 325F with rack in lower third of oven.
Prepare a tea or cocktail loaf pan (3x14-inch) with nonstick baking spray.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt; set aside.
In a medium bowl, whisk together the mashed bananas, milk, pure vanilla extract; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and butter together until light and creamy, several minues.
Add the eggs, one at a time, beating for 20 second after each addition.
Beat in the mashed banana mixture.
Add the flour mixture just until no traces of dry ingredients remain.
Remove bowl from stand mixer and stir in the mini chocolate chips by hand (scrape side of bowl in the process).
Pour batter into prepared pan and sprinkle with additional mini chocolate chips if desired (looks great after baked).
Bake on lower rack for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before turning out onto a rack to cool completely before serving. Leftovers should be stored in an airtight container at room temperature.
If you don’t have a 3x14-inch tea/cocktail loaf pan, a 9x5-inch loaf pan can be substituted (increase baking time to 65-75 minutes).
Alternately, batter can be mixed with a handheld mixer.
The batter for a double recipe will fit in a 5-quart stand mixer.
This banana bread is very heavy and can break in half when turning out of the pan. To avoid this, be sure loaf is completely supported by a cooling rack when unmolding. Don’t be tempted to unmold loaf into your hand like you might do with a standard sized loaf.
Although the photos above show these pans wrapped with insulated baking strips, I I’ve concluded doing so unnecessary for this recipe.
