Coffee Chocolate Chip Banana Bread

I'm not quite sure what happened with this coffee chocolate chip banana bread from Baking Bites. It did not turn out the best. I didn't care for it because it was super dense. Blockette loved it and Mrblocko thought it was good, but not at the top of his list of favorite banana breads. I don't know if the changes I made were the reason why my bread turned out wonky. First, I used 1/4 c applesauce instead of 1/4 c oil. Maybe the oil makes the bread have a lighter crumb. I also used powdered buttermilk instead of the fresh. I've never had powdered buttermilk have a negative effect on a recipe before though.

The recipe said to divide the batter into 2 small bread pans. I was afraid that the pans would overflow if I did that so I put them in 3 pans instead. It was almost as if I had 3 small banana bread bricks! I don't know enough about the chemistry of quick breads to know if the volume of batter in each pan caused the loaves to be so compact.

The last change I made was to use dark chocolate chips instead of milk chocolate. I liked this recipe alteration the best. The dark chocolate and coffee flavors were very complimentary. It was probably the only thing I liked about this bread.

I froze one of the loaves and it was no worse (or better) for wear. Blockette still liked it but I ended up tossing most of it out because it got forgotten in the back of the fridge. I won't make this recipe again. There are banana bread recipes out there that are much tastier than this one.


Coffee Chocolate Chip Banana Bread from Baking Bites
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 packet Starbucks Via, or 1 tbsp instant espresso powder
1/2 cup sugar
1/4 cup brown sugar
2 medium bananas, mashed (approx 1 cup)
1/4 cup vegetable oil
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup milk chocolate chips

Preheat oven to 350F. Lightly grease two two 5×3-inch loaf pans (or use disposable foil pans). In a medium bowl, whisk together flour, baking powder, salt, Via or instant espresso, sugar and brown sugar. In a medium bowl, whisk together mashed bananas, vegetable oil, buttermilk, egg and vanilla extract until smooth and well-combined. Pour into dry ingredients and stir only until no streaks of flour remain. Add in chocolate chips and stir to evenly distribute. Divide evenly into prepared pans. Place pans in a baking sheet. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on a wire rack.

Makes 2 mini loaves
Note: This bread can be baked in a 9×5-inch loaf pan, increasing the baking time to about 60 minutes, or until a toothpick inserted into the center comes out clean.