Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is a deliciously moist and flavorful treat that combines the natural sweetness of ripe bananas with the indulgent addition of melty chocolate chips. This easy-to-make recipe is perfect for using up overripe bananas and satisfying your chocolate cravings. It makes for a perfect snack, breakfast, or dessert, and it’s versatile enough to include other add-ins like nuts or dried fruit.
Equipment
- 9x5-inch loaf pan (1)
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Whisk or electric mixer (1)
- Spatula or wooden spoon (1)
- Measuring cups and spoons (1 set)
- Toothpick (1, for testing doneness)
- Parchment paper (optional, for lining the pan)
Ingredients
- 3 ripe bananas peeled
- 2 cups all-purpose flour 240g
- 1 teaspoon baking soda 5g
- 1/2 teaspoon salt 2.5g
- 1/2 cup unsalted butter softened, 113g
- 3/4 cup granulated sugar 150g
- 2 large eggs
- 1 teaspoon vanilla extract 5ml
- 1 cup semi-sweet or milk chocolate chips 170g
- Optional: 1/2 cup chopped walnuts or pecans 60g
Instructions
Preheat the Oven and Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper to prevent sticking.
Mash the Bananas:
- In a large mixing bowl, mash the bananas using a fork or potato masher until smooth, leaving a few small lumps for texture.
Mix the Wet Ingredients:
- In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
Combine the Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
Add the Chocolate Chips:
- Gently fold in the chocolate chips and any optional add-ins like walnuts or pecans.
Bake the Bread:
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool and Serve:
- Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Notes
Recipe Notes
- Bananas: Overripe bananas, with brown spots on the peel, work best for maximum sweetness and moisture.
- Chocolate Chips: Semi-sweet chocolate chips are ideal, but you can use milk chocolate or dark chocolate if preferred. Feel free to mix different types of chips for variety.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the bread for up to 3 months.
- Add-ins: You can add up to 1/2 cup of walnuts, pecans, or dried fruit to the batter for extra texture and flavor.
- Make it Healthier: To reduce the sugar content, you can substitute half the sugar with brown sugar or use a sugar substitute. For a lighter version, consider using whole wheat flour.