Description
This Easy Chocolate Chip Banana Bread is a moist and flavorful treat, combining ripe bananas and semi-sweet chocolate chips for a perfect balance of sweetness and texture. Ideal for breakfast, snacks, or dessert, this classic recipe is simple to prepare and sure to please all ages.
Ingredients
Scale
Fruits
- 4 overripe bananas
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
Sweeteners
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch metal loaf pan to prevent sticking and ensure easy removal of the banana bread.
- Mash bananas: In a small bowl, mash the overripe bananas thoroughly until smooth, which will provide natural sweetness and moisture to the bread.
- Cream butter and sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture becomes light and fluffy.
- Add wet ingredients: Mix in the eggs one at a time, followed by the mashed bananas and pure vanilla extract, blending until well combined for a uniform batter.
- Combine dry ingredients: Sift together the all-purpose flour, baking soda, baking powder, and salt into a separate bowl to ensure even distribution and to prevent lumps.
- Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix to maintain tenderness.
- Incorporate chocolate chips: Stir in three-fourths of the semi-sweet chocolate chips into the batter, reserving the rest for topping.
- Pour batter and add topping: Pour the batter into the prepared loaf pan, then sprinkle the remaining chocolate chips evenly over the top to create a visually appealing and flavorful crust.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing to preserve the texture and flavor.
Notes
- Use overripe bananas with brown spots for maximum sweetness and moisture.
- Room temperature eggs help create a smoother batter and more even baking.
- To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- For variation, you can substitute semi-sweet chocolate chips with walnuts or pecans.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Let the bread cool completely before slicing to avoid crumbling.
