Chocolate Chip Banana Bread
The ultimate comfort food, Chocolate Chip Banana Bread is moist and delicious, packed with ripe bananas and gooey chocolate. This easy recipe brings together sweet and rich flavors in a delightful loaf that’s perfect for breakfast or dessert. Make it tonight for a warm, homemade treat!
Equipment
- Mixing Bowl
- Baking Sheet
- Blender
- Whisk
- Frying Pan
- Oven
Ingredients
- 1/2 cup Unsalted Butter softened
- 2/3 cup Granulated Sugar
- 2 large Eggs room temperature
- 3 Bananas very ripe, about 1 3/4 cups mashed
- 1/2 tsp Vanilla Extract
- 1 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Semi-sweet Chocolate Chips divided
Instructions
- Preheat your oven to 350˚F. Start by buttering and flouring a loaf pan that measures 9.25 inches long by 5.25 inches wide and 2.75 inches deep. This ensures that your bread won’t stick, allowing for an easy release once baked.
- In a large mixing bowl, cream together 1/2 cup of softened butter and 2/3 cup of sugar using a paddle attachment. Mix until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step is crucial as it incorporates air into the batter, giving the bread a lovely texture.
- Add 2 large eggs to the mixing bowl, lightly beaten. Mix until fully combined, scraping down the sides of the bowl to ensure everything is properly incorporated.
- Mash 3 medium ripe bananas with a fork until they reach a chunky applesauce consistency. Add the mashed bananas and 1/2 tsp of vanilla extract to the mixing bowl. Stir until blended, creating a beautifully fragrant batter.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt. This dry mix is essential for the structural integrity of your bread, providing the necessary foundation.
- Gradually add the dry ingredient mix to the wet ingredients, stirring just until incorporated. Be careful not to overmix; you want the flour to just disappear into the batter, which will help keep it tender.
- Gently fold in 3/4 cup of semisweet chocolate chips, ensuring they are evenly distributed throughout the batter. Reserve the remaining 1/4 cup of chocolate chips to sprinkle on top before baking.
- Transfer the batter into the prepared loaf pan, smoothing it out with a spatula. Sprinkle the reserved 1/4 cup of chocolate chips on top, giving your bread an appealing finish and an extra burst of chocolate flavor.
- Bake in the preheated oven for about 55 to 65 minutes. Keep an eye on your bread; you want it to be golden brown on the edges and a toothpick inserted in the center should come out clean.
- Once done, allow the banana bread to rest in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. This will help maintain its texture!
Notes
- Storage: Keep your banana bread covered at room temperature for up to 2 days. This will help preserve its moisture and flavor.
- Refrigeration: While you can refrigerate it for 3 to 5 days, it’s best enjoyed fresh. Refrigeration can dry it out.
- Freezing: You can freeze banana bread for up to 3 months. Wrap individual slices in foil and store them in a freezer bag. Thaw at room temperature before enjoying.
- Variations: Feel free to add nuts like walnuts or pecans for a crunchy texture contrast. You can also experiment with spices like cinnamon for added warmth.
- Serving Suggestions: This banana bread is delicious on its own but can be enhanced with a spread of butter or cream cheese. Try it with a hot cup of coffee or tea!