Description
This banana bread chocolate chip recipe combines the rich flavors of ripe bananas and chocolate chips for a moist, delicious treat that’s perfect for breakfast or dessert.
Ingredients
Scale
1/2 cup unsalted butter
2/3 cup granulated sugar
2 large eggs
3 medium/large bananas
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
divided
Instructions
- Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25″L x 5.25″W x 2.75″D).
- In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
- Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
- Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated.
- Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top.
- Bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
Notes
To Store Chocolate Chip Banana Bread: Room Temperature – cover and store for up to 2 days; Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days; Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours.
- Prep Time: 20
- Cook Time: 65
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: banana bread, chocolate chip, dessert, baking, quick bread