Ooey, gooey, fudgy banana bread. Moist and dense…oh so delish.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.
Per Serving: 363 calories; protein 3.7g; carbohydrates 47.3g; fat 19.1g; cholesterol 60mg; sodium 318.4mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.