When I was pregnant with my first son I was lucky enough to have what I would call “normal” pregnancy cravings. I didn’t want pickles and ice cream or anything out of the ordinary. Instead, I craved banana everything! Since I was feeling nostalgic, I decided to make this amazing Banana Chocolate Chip Bread to share with all of you. I’ve included a fast-motion video of the recipe too!
Prior to being pregnant, I liked bananas, but not like this….this was on another level. My favorite thing I enjoyed while pregnant with him was banana bread with chocolate chips. Banana bread alone is super delicious, but once you add chocolate it really takes your taste buds on an adventure!
Banana Chocolate Chip Bread Recipe
This recipe makes 2 mini loaves.
- 1/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup chocolate chips
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- dash salt
- 1/4 cup plain yogurt + 1 1/2 tbsp milk mixed together
- Mix sugar and butter well.
- Beat in vanilla and egg next.
- Beat in the mashed bananas.
- Add the chocolate chips to the batter.
- Combine the flour, baking powder, baking soda and salt.
- Add the dry ingredients along with the mixed yogurt and milk and blend mixture well.
- Pour into a greased mini loaf pan. The batter should be half full and not exceed 2/3 full.
- Seal top of loaf pan with well-buttered foil.
- Bake in the oven at 350 for 20-25 minutes.
Banana Chocolate Chip Bread
Banana bread alone is super delicious, but once you add chocolate it really takes your taste buds on an adventure!
1/3 cup butter, softened, 3/4 cup granulated sugar, 1 large egg at room temperature, 1 tsp vanilla extract, 2 ripe bananas, mashed, 1/4 cup chocolate chips, 1 1/2 cup flour, 1 tsp baking powder, 1/2 tsp baking soda dash salt, 1/4 cup plain yogurt + 1 1/2 tbsp milk mixed together
1 Mix sugar and butter well. 2 Beat in vanilla and egg next. 3 Beat in the mashed bananas. 4 Add the chocolate chips to the batter. 5 Combine the flour, baking powder, baking soda and salt. 6 Add the dry ingredients along with the mixed yogurt and milk and blend mixture well. 7 Pour into a greased mini loaf pan. The batter should be half full and not exceed 2/3 full. 8 Seal top of loaf pan with well buttered foil. 9 Bake in the oven at 350 for 20-25 minutes.
Pin this recipe below!
Another option for cooking the banana chocolate chip bread is using a pressure cooker. A big thanks to the brand for providing it for today’s review!
I was excited to try out my brand new Rosewill 6L Electric Pressure Cooker and didn’t want to make a traditional recipe with it. I decided to think outside the box and do online research, ultimately choosing to make the banana bread with this fast-cooking steamer. The banana bread turned out pretty amazing – it was super moist and delicious too!
Want to make steamed banana bread too? Complete steps 1-8 above followed by:
Add 1 1/2 cups of water to the pressure cooker. Next, place the wire rack in the bottom of the cooker pan then place the mini loaf pan on the wire rack. Lock the pressure cooker top and slide the button to seal, then select multigrain on the keypad and using the up arrow change the time to 20 minutes, press start. The pressure cooker will display 20 minutes until it is fully ready to cook, then the countdown begins. Once cooked the pressure cooker will beep and begin the cool down process. You can choose to release the steam on your own, however I recommend letting the bread continue to cook as it cools down. Finally slide the button to unseal, then unlock the top. Using tongs remove the loaf pan from the cooker and place on a wire rack. After a few minutes, remove the banana bread from the loaf pan and continue cooling on the wire rack, then serve.
Watch the fast motion video of the recipe here! A big thanks to my step-mom for being my hand model for the video. 🙂
My review of the Rosewill Pressure Cooker
Rosewill’s RHPC-15001 6L Electric Pressure Cooker features the following:
- Adjustable pressure-keeping time setting and preset setting
- Seal cooking, making food more nutrient, healthy and delicious
- Multiple safety protect devices and close lid anti-explosion patent safety device
- New designer cover lid, touching color screen control panel, high sensitive
- Multi-function: Rice, multigrain, porridge, meat/stew, beans/chili, etc.
- Non-stick inner pot with Whitford double coating
- Enclosed with spoon, measuring cup
- Stainless steel outer shell
Since this was my first time using a pressure cooker, there are a few things I would suggest for the brand. The directions lacked steps for beginners, especially the digital display which did not have any steps included. Additionally, I would love to see a few recipes included with the purchase of the pressure cooker. This would be a big help for beginners! I’ve found it to be a fantastic way to cook things fast and look forward to future recipes.
Do you own a pressure cooker? If so, what recipes do you like to make with it?