Chocolate Chip Banana Bread
Moist, sweet, and packed with melty chocolate chips, this chocolate chip banana bread is the ultimate comfort bake!
Equipment
- 8x4-inch loaf pan
- Large mixing bowl
- Fork or potato masher
- Mixing spoon or spatula
- Measuring cups/spoons
- Wire cooling rack
Ingredients
- 350 Grams Very ripe bananas 2 to 3 medium bananas, mashed
- 76 Grams Unsalted melted
- ½ Teaspoon Baking soda
- 1 Pinch Salt
- 150 Grams Granulated sugar reduce to 100 g for less sweetness, increase to 200 g for more
- 1 Large Egg beaten
- 1 Teaspoon Vanilla extract
- 205 Grams All-purpose flour plain flour
- 150 Grams Chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Grease or line an 8x4-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth.350 Grams Very ripe bananas
- Stir in the melted butter until fully combined.76 Grams Unsalted
- Mix in the baking soda and a pinch of salt.½ Teaspoon Baking soda, 1 Pinch Salt
- Add the sugar, beaten egg, and vanilla extract, stirring until smooth.150 Grams Granulated sugar, 1 Large Egg, 1 Teaspoon Vanilla extract
- Gently fold in the flour until just combined, avoid overmixing, or the bread will be dense.205 Grams All-purpose flour
- Stir in 100 g of the chocolate chips.150 Grams Chocolate chips
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the remaining 50 g chocolate chips evenly over the batter.
- Bake for 55–65 minutes. To check doneness, insert a toothpick or skewer into the center, it should come out clean or with a few dry crumbs. If the top browns too quickly, cover loosely with foil and continue baking.
- Allow the bread to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Tips and Tricks
- Use extra-ripe bananas with lots of brown spots for the best flavor.
- Swap chocolate chips with walnuts or pecans if you prefer a nutty version.
- For added indulgence, use a mix of dark and milk chocolate chips.
- Store the banana bread wrapped at room temperature for 2–3 days or refrigerate for up to a week.
- This loaf also freezes well, slice before freezing for easy grab-and-go portions.
Nutrition
Calories: 301kcalCarbohydrates: 48gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 67mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 239IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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