Chocolate Chip Banana Bread
Whether you enjoy a slice for breakfast, as an afternoon pick-me-up, or a late-night snack, one thing is for sure: the timeless appeal of chocolate chip banana bread is undeniable.
Ingredients
- 1 ¾ cups of all-purpose flour
- 1 ¼ teaspoons of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ⅔ cup of granulated sugar
- ⅓ cup of room temperature butter
- 2 large eggs
- 3 ripe bananas mashed
- 1 cup of chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a medium-sized bowl, whisk together the 1 ¾ cups of flour, 1 ¼ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This ensures that the raising agents and salt are evenly distributed throughout the flour.
- In a separate, larger bowl, cream together the ⅔ cup of sugar and ⅓ cup of room temperature butter. Use an electric mixer to beat them together until the mixture is light and fluffy.
- Crack the 2 eggs into the butter mixture, mixing well after each addition. Beat the mixture until the eggs are thoroughly incorporated.
- Gradually add the flour mixture to the butter mixture, mixing just until the dry ingredients are moistened. Overmixing can result in a denser bread.
- Add the mashed bananas to the batter and mix until they're well distributed.
- Fold in the 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
Make sure your bananas are very ripe for this recipe - they should have lots of brown spots. Ripe bananas are sweeter and have a stronger banana flavor.
If your butter is not at room temperature, you can soften it in the microwave on a low setting, being careful not to melt it.
Fold the chocolate chips into the batter gently to avoid overmixing, which can result in a tougher bread.
If you notice the bread is browning too quickly while baking, you can cover it loosely with aluminum foil for the remaining baking time.
This banana bread is great for breakfast or a snack, and it keeps well. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.