Description
This delectable Chocolate Chip Banana Bread combines the natural sweetness of ripe bananas with rich semisweet chocolate chips for a moist, flavorful treat. Perfect for breakfast, dessert, or a snack, this classic quick bread recipe is simple to make and yields a tender crumb with bursts of chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 3 medium/large very ripe bananas, mashed (about 1 3/4 cups)
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup semisweet chocolate chips, divided (or mini chocolate chips or chunks)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Mix Bananas: Stir in the mashed bananas until combined, contributing moisture and natural sweetness to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the banana mixture, folding gently just until no flour streaks remain. Be careful not to overmix to keep the bread tender.
- Add Chocolate Chips: Fold in half of the chocolate chips into the batter. Reserve the rest for sprinkling on top to give a visually appealing and extra chocolatey crust.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
- Bake the Bread: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs but no raw batter.
- Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with dark spots for the best flavor and sweetness.
- Room temperature eggs and butter incorporate better and yield a more uniform batter.
- You can substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.
- Chocolate chips can be replaced or combined with nuts like walnuts or pecans for added texture.
- Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze sliced bread in an airtight container for up to 3 months and thaw before serving.
Keywords: banana bread, chocolate chip banana bread, quick bread, breakfast bread, banana dessert