Description
This classic Banana Chocolate Chip Bread is a moist and flavorful quick bread that combines ripe bananas with sweet chocolate chips. Perfect for breakfast, snack, or dessert, it’s easy to make with simple ingredients and yields a tender loaf with a rich banana flavor and melty chocolate throughout.
Ingredients
Scale
Banana Bread Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Bananas and Butter: In a large mixing bowl, mash the ripe bananas thoroughly and stir in the melted unsalted butter until well combined, creating a smooth base.
- Add Sugars and Egg: Mix in the granulated sugar, light brown sugar, beaten egg, and vanilla extract into the banana mixture until fully incorporated for a balanced sweetness and flavor.
- Incorporate Baking Soda and Salt: Sprinkle the baking soda and salt over the mixture and gently stir to evenly distribute these leavening and seasoning agents.
- Add Flour: Gradually fold in the all-purpose flour, mixing just until there are no flour streaks remaining. Avoid overmixing to keep the bread tender.
- Mix in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, ensuring they are evenly distributed without overworking the mix.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, add 1/2 teaspoon of cinnamon or swap chocolate chips for chopped walnuts or pecans.
- Overripe bananas work best for sweetness and moisture.
- Bread can be stored at room temperature for up to 3 days or frozen for up to 2 months.
