No loaf pan on hand? No problem! This super moist Cake Pan Chocolate Chip Banana Bread is an easy way to bake up a deliciously dessert-y banana bread breakfast that is chock-full of dark chocolate chips. It’s such a sweet way to start your day, either served on its own or enjoyed side by side with your morning cup of coffee.
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RECIPE NOTES:
Flavor & Texture: This Cake Pan Chocolate Chip Banana Bread has the perfect flavor balance of banana and chocolate, and goes heavy on the chocolate 😉 The texture falls somewhere between cake and bread, as it’s definitely more moist than a typical banana loaf. The use of super ripe bananas, dark brown sugar, butter, and a bonus egg yolk all play a part in creating the rich, soft consistency.
Cake Pan: I used an 8 x 8 metal (aluminum) cake pan for this recipe. (Glass, metal, and ceramic pans all conduct heat differently, so always double check conversions for alternative bakeware if needed!)
Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the bread from sticking! Leave yourself a little extra paper on the sides to easily grab and cleanly lift the bread from the pan once cooled.
Mixing: Be careful not to overmix the batter! Like in most recipes, being overly vigorous with mixing can cause the gluten to over-develop, which leads to a denser texture. Gentle motions are key for a good crumb!
Bake Time: I bake this banana bread for 35 minutes. Ovens vary, so check for when a toothpick inserted into the center comes out clean (or with a couple of tiny crumbs) and the top has a nice golden color.
Cooling: I like to let this banana bread fully cool in the pan. This is because it assists in the process of retaining the moisture! That being said, once it is fully cool, I recommend removing it from the pan, slicing it, then storing the slices in an airtight container for the best possible texture that isn’t too wet or too dry!
Storage: The banana bread slices can be stored airtight at room temperature for approximately 3 days. They also freeze and thaw very nicely if you need to preserve them for longer!
INGREDIENT NOTES:
All-Purpose Flour: All-purpose flour is the perfect choice for this banana bread! I like to use an unbleached option. (Measuring Tip: I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
Baking Soda & Baking Powder: Using a combination of both leaveners gives this banana bread a perfect rise.
Ground Saigon Cinnamon: Cinnamon is always a great background spice for anything made with banana! I strongly recommend using Saigon cinnamon for the sweetest flavor!
Salted Butter: Using salted butter subtly balances the flavor of this banana bread, and also ensures the gluten develops correctly for the desired consistency!
Overripe Bananas: You want to use bananas that are very ripe (“overripe”), which are plenty brown! See the note within the Ingredients list below on weighing the bananas for accuracy if you’re a perfectionist like me…I use a kitchen scale after they are peeled!
Egg + Egg Yolk: Room temperature eggs are a must for the batter to blend together properly! Save the leftover egg white for future use…We don’t like to waste food around here! 🙂
Vanilla Extract: Vanilla extract is essential for flavor enhancement!
Dark Brown Sugar: The use of dark brown sugar (over light brown sugar) helps to make this banana bread extra moist!
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Dark Chocolate Chips: I’m a dark chocolate lover (and I happened to have these dark chocolate chips on hand) so I personally recommend going with dark chocolate! It suits the flavor of this banana bread so well! However, I’m sure it would also taste delicious with semi-sweet/traditional chocolate chips too if you strongly prefer that taste.
Kitchen Equipment:
- Bowls (2 Medium + 1 Large)
- Toothpicks
- Cooling Rack, or equivalent
Servings: 9 Slices
Ingredients:
- 1 Cup All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1 Teaspoon Ground Saigon Cinnamon
- 1/2 Cup Salted Butter, melted and cooled
- 2 Medium Bananas**, overripe
- 1 Egg + 1 Egg Yolk, room temperature
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Dark Brown Sugar, packed
- 1/4 Cup Cane Sugar
- 1 Cup Dark Chocolate Chips, 2 tbsp reserved for topping
**Banana sizes vary; My 2 ripened bananas weighed 9 oz total after peeling!
Directions:
PREP
Let the butter and eggs come to room temperature
BAKE
Preheat the oven to 350º
Line an 8 x 8 metal baking pan with parchment paper, then set it aside
In a medium bowl, stir together the flour, baking soda, baking powder, and cinnamon, then set aside
In a second medium, microwave-safe bowl, melt the butter in the microwave
Let the butter cool for approximately 15 minutes, stirring occasionally to keep it fluid
While the butter is cooling, thoroughly mash the bananas in a third, large, bowl
Add the melted and cooled butter to the large mashed banana bowl once ready, along with the egg, egg yolk, and vanilla, then gently stir together until combined
Stir in the brown sugar and the cane sugar
Next, stir the dry ingredient mixture into the wet ingredients, approximately half at a time, taking care not to overmix
Fold in the chocolate chips, first removing 2 Tbsp from the 1 Cup to save for topping
Add the batter into the lined pan, then sprinkle on the reserved 2 Tbsp of chocolate chips
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean (or with a couple tiny crumbs) – The top will be a nice golden color
Place the pan on a cooling rack, then let the bread fully cool in the pan
Once fully cool, remove from the pan, then slice and enjoy!
[Slices can be stored airtight at room temperature for approximately 3 days.]