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    Ghirardelli Grand Chocolate Chip Banana Loaves

      Servings:   15
      Time:  40 - 44 mins

    Ingredients
      1 (8-oz.) pkg. cream cheese, softened
      3/4 cup (6 oz.) unsalted butter, softened
      1 cup granulated sugar
      1 cup packed light brown sugar
      2 large eggs
      1 tsp. vanilla extract
      3 cups (about 12 3/4 oz.) all-purpose flour
      ¾ tsp. table salt
      ½ tsp. baking powder
      ½ tsp. baking soda
      2 cups mashed very ripe bananas (4 to 5 medium bananas)
      1 (11-oz.) pkg. Ghirardelli Grand Semi-Sweet Chocolate Baking Chips, divided
      Cooking spray
    Directions
    1. Preheat oven to 350°F. Beat cream cheese and butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
    2. Whisk together flour, salt, baking powder, and baking soda in a medium bowl; gradually add to butter mixture, beating on low speed just until blended. Stir in mashed banana and 1 1/3 cups (8 ounces) of the Ghirardelli Grand Semi-Sweet Chocolate Baking Chips. Divide batter evenly among 5 (3- x 5-inch) mini loaf pans coated with cooking spray. Top batter with remaining 1/2 cup (3 ounces) chocolate chips (about 14 or 15 chips per pan). 
    3. Bake in preheated oven until deep golden brown and a wooden pick inserted in center comes out clean, 40 to 44 minutes. If necessary, cover loaves with aluminum foil after 30 minutes to prevent over-browning. 
    4. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 1 hour. 

    Note: To prepare recipe in 2 (4 1/2- x 8 1/2-inch) loaf pans: Grease (with butter) and flour pans; prepare batter, and divide evenly between pans. Sprinkle with remaining 1/2 cup (3 ounces) chocolate chips. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 to 65 minutes, shielding with aluminum foil for the last 15 minutes to prevent excessive browning, if necessary. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 1 hour. 

    Pro tip: Though it may be hard to hold off, allow loaves to fully cool before cutting for optimal texture.