Sprinkletastic Chocolate Chip Banana Bread

751

This post may contain affiliate links.

Chocolate chip banana bread is great. Really, what’s the point of banana bread if it doesn’t have chocolate chips? You know what’s even better? Chocolate chip banana bread that’s COVERED IN SPRINKLES. I find that nonpareils (those little, tiny, round sprinkles) provide maximum happiness, with a delightful crunch and rainbow explosion. You can also use jimmies (the longer sprinkles). They will add all of the rainbow fun of nonpareils without the crunch. Here’s how you make Sprinkletastic Chocolate Chip Banana Bread:

This recipe was adapted from Maria Lichty’s banana bread recipe.

I had a little helper.

First, there’s the question of the bananas. Traditionally, we would use overripe bananas. However, what happens if you neeeeeeeed banana bread, but only have yellow bananas? Well, friends, I tested this for you. I made one loaf with overripe bananas, and one with yellow bananas that I baked on a parchment lined baking tray at 300 degrees for 30 minutes, flipping them over halfway through. This develops the sugar, mimicking the overripe bananas.

I had my doubts about this trick, but it totally works! I will say, when you take the baked bananas out of their peels, they resemble slimy caterpillars. The baked bananas also leak a little. So pleasant. The texture of the batter will be more like a dough, but they baked up the same as the loaf with overripe bananas.

After you’ve either acquired overripe bananas, or baked some yellow ones, mash them up! I like to use a potato masher, but you can also use a fork. I like mine as smooth as possible. I tested making a loaf in the mixer, and the bananas did get super smooth, but the final loaf was tougher than the one that I hand mixed. After your bananas are mashed, add the rest of the wet ingredients.

Whisk or stir until smooth. You’re going to want to add the butter and oil and stir those before you add everything else. That way the butter has a chance to cool down so it won’t scramble your egg.

Mix all of your dry ingredients together. Stir the chocolate chips into the dry ingredients. This helps keep the chocolate chips from sinking to the bottom of the loaf.

Add the dry ingredients to the wet ingredients and mix until just combined. Then spread into a loaf pan, top with lots of sprinkles, and bake at 350 for 50 to 60 minutes. Check for doneness at 50 minutes by pressing lightly on the top of the loaf. It should feel pretty solid and bounce back when pressed. If it feels squishy, it’s not done. You can also insert a toothpick and if it comes out with a few crumbs, it’s done. Let it cool as long as you can stand it, and then dig in!

Join my mailing list for more recipes like this, and to join the Test Cook Challenge! Also, tag me on social media when you make this!

Sprinkletastic Chocolate Chip Banana Bread

Bring some joy to your day with this delicious chocolate chip banana bread topped with delightful, crunchy sprinkles.
Servings 12 slices
Prep Time 15 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt or table salt
  • 1 cup semi sweet chocolate chips
  • 3 large or 4 medium bananas*
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola or vegetable oil.
  • 1 large egg
  • Nonpareil Sprinkles or Jimmy-style sprinkles

Instructions

  • Heat oven to 350 degrees, with the rack in the middle position.
  • Spray a loaf pan with nonstick baking spray.
  • In a small mixing bowl, mix together the dry ingredients (flour, baking soda, cinnamon, salt).
  • Stir chocolate chips into dry ingredients.
  • In a medium mixing bowl, mash the peeled bananas with a potato masher or a fork until as smooth as possible.
  • Stir or whisk in the melted butter and oil. Add the egg and vanilla extract and whisk or stir until smooth.
  • Add the dry ingredients to the wet ingredients. Stir until just combined. If you overmix, your banana bread could turn out dense.
  • Pour batter into prepared loaf pan, and spread to even out the top.
  • Sprinkle enough nonpareils to make you happy all over the top of the batter in an even coating.
  • Bake on the center rack for 50-60 minutes. Baking time will vary based on your oven. Check at 50 minutes. If the top begins to brown too quickly, tent with a piece of aluminum foil.
  • Either let cool completely in the pan, or turn out onto a cooling rack after 10 minutes. Slice and enjoy.

Notes

Bananas should either be overripe, or baked in the oven at 300 degrees until the peel turns black. This will develop the sugars that are present in overripe bananas.
Course: Dessert
Cuisine: American
Keyword: Cake, Dessert

Join the Conversation

Leave a Reply

Close
Your custom text © Copyright 2020. All rights reserved.
Close
%d bloggers like this: