Chocolate Chip Banana Bread Recipe
This Chocolate Chip Banana Bread recipe is a simple, moist, and flavorful treat that combines the natural sweetness of ripe bananas with the indulgence of rich chocolate chips. Perfect for any occasion, it’s made with basic pantry ingredients like flour, sugar, eggs, and butter. The batter comes together quickly and is easily customizable with add-ins like nuts, cinnamon, or alternative types of chocolate.
Equipment
- 9x5-inch loaf pan For baking the banana bread to a perfect golden-brown texture.
- Mixing bowls To combine the wet ingredients and dry ingredients separately before mixing them together.
- Whisk For mixing the wet ingredients like sugar, eggs, and mashed bananas.
- Spatula or Wooden Spoon To fold the batter together gently and incorporate the chocolate chips.
- Fork or Potato Masher To mash the bananas smoothly for the bread.
Ingredients
- 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cups Ripe Bananas
- 1/2 cups Unsalted Butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the bananas in a large bowl, then mix in melted butter, sugars, eggs, and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt, then fold into the wet ingredients.
- Stir in chocolate chips (and optional add-ins) until evenly distributed.
- Pour the batter into the pan and bake for 55–65 minutes, or until a toothpick comes out clean.
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas with brown spots are ideal for mashing.
- Don't Overmix: Gently fold the dry ingredients into the wet ingredients to avoid developing too much gluten, which can make the bread dense.
- Adjust Baking Time: Oven temperatures vary, so start checking the bread at the 50-minute mark. If the top is getting too brown, cover it with foil and continue baking until done.
- Cooling: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it set and prevents it from becoming soggy.
- Storage: Store banana bread in an airtight container at room temperature for up to 3 days, or wrap it tightly in plastic wrap and refrigerate it for up to 1 week. You can also freeze it for up to 3 months.
- Customizations: Feel free to experiment with add-ins like nuts, shredded coconut, or different types of chocolate. You can also adjust the sugar level based on your preference for sweetness.
- Check for Doneness: Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs. If it's wet, continue baking for another 5–10 minutes.