CAROB CHIP BANANA BREAD
Category
Dessert
Servings
1 loaf, 8-12 slices
Prep Time
30 minutes
Cook Time
45-60 minutes
Author:
Missy J’s
Love banana bread? You'll adore Missy J's Carob Chip Banana Bread recipe!
Made with mashed bananas and our unique Australian carob chips, this delicious treat is a mouthwatering twist on the beloved classic. A perfect balance of sweetness and richness...yet another delicious way to indulge in our crave-worthy carob.
Do you make your own sourdough? Try our sourdough variation!
Ingredients
-
1/2 cup softened butter or coconut oil
-
1/2 cup sugar
2 eggs
1 cup mashed bananas (about 2-3 bananas)
1 1/2 tbsp buttermilk*
1 tsp lemon juice
-
2 cups sifted flour
-
1 1/2 tsp baking powder
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1/2 cup Missy J’s carob chips
Note: *If you do not have buttermilk you can make sour milk by adding a splash of vinegar to your milk of choice. Let it sit for a few minutes before adding it to the recipe.
-
1/2 cup melted and cooled butter or coconut oil
-
1/2 cup sugar
1 cup mashed bananas (about 2-3 bananas)
1/4 cup sourdough starter (fed or unfed will work)
-
2 cups sifted flour
1 tsp lemon juice
2 eggs
-
1 1/2 tsp baking powder
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1/2 cup Missy J’s carob chips
Carob Chip Banana Bread (regular)
Carob Chip Banana Bread (Sourdough Variation)
Note: Mix below ingredients together for overnight fermentation.
Note: Add the below ingredients to fermented mixture after the 8-12 hours.
Directions
Carob Chip Banana Bread (regular)
Cream butter or coconut oil with a mixer.
Add sugar, eggs, mashed bananas, buttermilk, and lemon juice to creamed butter/coconut oil.
In a separate bowl, stir together flour, baking powder, baking soda, and salt; add to the first mixture and only stir until combined.*
Gently fold in Missy J’s carob chips.
Pour into greased loaf pan and let stand at room temp for 20 minutes.
Preheat oven to 350°F
After sitting for 20 minutes, bake for 45-60 minutes or until toothpick comes out clean.
Note: *Over-mixing the dough can have a negative impact on the final texture and quality of the bread.
Tips
Freezing Bananas:
If you have ripe, brown-speckled or blackened bananas but no time to make banana bread, you can freeze them for later use. Simply peel the bananas, lay them on a parchment or silicone-lined baking sheet, freeze until solid, and then store them in a freezer bag or container.
Thawing Bananas:
Take frozen bananas from freezer at least 2 hours before baking. Let them thaw in a bowl and drain the liquid before mashing.
Carob Chip Banana Bread (Sourdough Variation)
Mix cooled melted butter/coconut oil, sugar, mashed bananas, sourdough starter, and flour together until combined. It should be a little thicker than cake batter. Add a 1/4 cup of water at a time if your mixture is too dry.
Cover and let sit for 8-12 hrs or leave overnight.
After the 8-12 hours, preheat oven to 350°F. Mix the lemon juice and eggs together, and add the mixture to the sourdough mixture.
Mix the baking powder, baking soda, and salt together in a small bowl, sprinkle on top of sourdough mixture, and stir until combined
Gently fold in Missy J’s carob chips.
Pour into greased loaf pan and bake for 45-60 minutes or until toothpick comes out clean.