Chocolate Studded Banana Bread (Pastry School Recipe) – a delicious recipe with Butter, Sugar, Eggs, Milk, Vanilla, Bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Cream the butter and sugar together in a mixer. Add the eggs one at a time, making sure to scrape down the sides of the bowl. Add the milk, vanilla and the smashed bananas. In another bowl, sift together the baking soda and flour. Once sifted, slowly add the dry ingredients into the wet ingredients until just combined. (Be sure not to over mix.) Fold in the chocolate chips at the end.
3
Butter and flour your muffin tins and then add cupcake papers. Fill each liner until it's 3/4 of the way full (this will ensure a big fluffy muffin top). Bake at 350 degrees for about 15-18 minutes or until you stick a knife into the muffin and it comes out clean.
888
kcal
Calories
48
g
Fat
101
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Butter, 1-1/2 cup Sugar, 2 whole Eggs, 4 teaspoons Milk, and more.
Yes, Chocolate Studded Banana Bread (Pastry School Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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