Preheat the oven to 180°c/gas mark 4. Sift all the dry ingredients, the 2 types of flours, bicarbonate of soda, salt, baking powder, cinnamon and sugar into a large mixing bowl.
Easy Chocolate Chip Banana Bread Six Sisters' Stuff
Add the bananas and mix until smooth.
Easy chocolate chip banana loaf. This easy chocolate chip banana bread won’t last long but if you do happen to have a few slices left over, store them tightly wrapped in a cool, dry place. Add the flour, baking powder, baking soda and salt, and mix until combined. Line a 900g (23x13x7cm) loaf tin with parchment paper.
Put in the oven and bake the banana bread for 45 minutes. Bake the bread for about 45 minutes or until a toothpick inserted comes out clean. Stir in ¾ cup of the chocolate chips, then divide the batter between the prepared loaf pans.
Spoon batter into prepared pans. Preheat the oven to 350°f. Preheat oven to 180c fan and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
Pour the batter in a loaf pan. Set the combined dry ingredients aside. Preheat your oven to 160c.
Whisk together the flour, baking soda, baking powder, salt and cinnamon in a large bowl. Sprinkle the top of each loaf with the remaining ¼ cup chocolate chips. Add the vanilla extract and beat again briefly.
Add the chocolate chips and mix them in until evenly distributed. How to store banana bread. The ultimate chocolate chip banana bread awaits!
Add the eggs, one at a time, mixing well after each addition. This banana bread will stay moist for days so you can snack on it all week long. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.
Then put your 2 ripe bananas in a small bowl and mash them with a fork until they are a lumpy liquid consistency. Cover the sliced end carefully with plastic wrap to keep it from drying out. 100g chocolate chips, white or milk are best.
Cream the butter and sugar in a bowl with an electric hand mixer. In a medium bowl, stir together the cake mix, oil, eggs, mashed bananas and sour cream until combined.
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