Recipes
Healthy Solutions
Chocolate Chip
Prep Time: 15 minutes
Cook Time: 1 hour
Method: Oven
Ingredients:
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1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured
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1/2 cup (100g) packed light brown sugar
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1/2 cup (100g) granulated sugar
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1/2 cup (110g) unsalted butter, melted
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (130g) 2% Greek yogurt (sour cream also works)
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1 1/3 cups (180g) all-purpose flour or 1-to-1 gluten-free baking flour
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1 tsp baking soda
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1/2 tsp salt
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3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top
Cooking Instructions:
1. Preheat your oven to 325F,
2. Grease and line a 9×5 loaf pan with parchment paper.
3. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
5. Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
6. Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
7. Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
8. Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs.
9. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
10. Now dig in!
Notes:
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MEASURE the bananas. I recommend about 3 medium bananas but you will still need to measure them out to make sure you have the right amount.
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If you come up a bit short with your measurement, top it off with some applesauce.
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Scoop and level your flour. By that I mean, spoon the flour into your measuring cup then level it off with a flat edge. This will ensure you don’t use too much.
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Fully cream together your butter and sugar. Really whisk together the two ingredients until you reach a thick paste-like consistency. You can either do this by hand or with a mixer.
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The “secret” to getting moist chocolate chip banana bread is really just a couple simple ingredients: Melted butter and Greek yogurt. Using melted butter, as opposed to room temperature, helps to soaks up all the flour which gives you that smooth texture. The Greek yogurt adds even MORE moisture while still providing structure. If you don’t have Greek yogurt available near you, sour cream will also do the trick.
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Chocolate Chip
Prep Time: 15 minutes
Cook Time: 1 hour
Method: Oven
Ingredients:
3-4 medium size Bananas
1/2 cup | 100g Brown Sugar
1/2 cup | 100g Granulated Sugar
1/2 cup | 110g unsalted Butter, melted
2 large eggs
1 Tsp Vanilla Extract
1/2 cup | 130g Greek Yogurt
1 1/2 Cup | 180g All Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup | 140g mini chocolate chips
Cooking Instructions:
1. Mash the Ripe Bananas with a fork first. Then Blend them using an electric blender till smooth. Make sure the bananas are over ripe but not stale.
2. Mix Light brown Sugar and White Sugar with melted and cooled butter with a blender till the sugars are well dissolved.
3. Mix the Eggs and Vanilla. Beat Well.
4. Add the Greek Yogurt and Mashed bananas. Mix.
5. Sift together the dry ingredients the flour, baking soda and salt into the wet ingredients.
6. Gently Fold in the Chocolate chips into the batter. Using mini chips are better for flavor. I chopped my large chocolate chips as i did not have the mini ones.
7. Batter is ready to bake! Grease a Loaf tin with few drops of oil and place a parchment paper with long edges for easy pull out.
8. Even out the top surface with the back of a spoon or a flat spatula.
9. Sprinkle with few chocolate chips.
10. Bake at 180C for 40-45mins or till a toothpick inserted comes out clean.
11. Let it cool completely before taking it out from the tin. Slight cracks are normal in a loaf cake.
12. Brush it with some melted butter while still warm.
13. Slice them and serve hot.
Notes:
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Using mini chips are better for flavor. You can use chopped chocolate chips you don't have mini ones.
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Video Link: Click Here
Video Link - How to soften butter quickly: Click Here
Video Link - How to soften butter quickly: Click Here
Chocolate Chip
Prep Time: 10 minutes
Cook Time: 1 hour
Method: Oven
Ingredients:
1/2 cup unsalted butter, (8 Tbsp), softened
2/3 cup granulated sugar
2 large eggs, room temperature
3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips, divided, or mini chocolate chips or chunks
Cooking Instructions:
1. Preheat Oven to 350˚F.
2. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D).
3. In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar.
4. Add 2 lightly beaten eggs.
5. Mash bananas with a fork until consistency of chunky applesauce,
6. Add the mashed bananas to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
7. Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt.
8. Add to the mixing bowl and mix until incorporated.
9. Fold in 3/4 cup chocolate chips then.
10. Put the mix into the bread pan.
11. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean.
12. Let banana bread rest 10 min before transferring to a wire rack to cool.
Notes:
1. To Store Chocolate Chip Banana Bread:
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Room Temperature – Once the banana bread has cooled to room temperature, wrap it in plastic wrap or set in an airtight container at room temperature for up to 2 days.
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Refrigeration – I suggest avoiding refrigerating since it can dry out banana bread, but you can refrigerate it for 3-5 days.
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Freezing – Transfer to a freezer-safe zip-top bag or container or wrap with a layer of aluminum foil and freeze for up to 3 months then thaw at room temperature for a few hours.
2. Bananas – the riper the better! Overripe bananas will make your banana bread naturally sweeter and moister. If you stored our ripe bananas in the freezer, thaw bananas at room temperature for 1-2 hours or overnight in the refrigerator, then let them come to room temperature. Drain any liquid after the bananas are thawed.