Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is moist and loaded with ripe bananas, studded with melty chocolate chips.
Equipment
- Mixing bowl
- Paddle Attachment
- bread loaf pan
Ingredients
Butter and Sugar
- ½ cup unsalted butter (8 Tbsp), softened
- ⅔ cup granulated sugar
Main Ingredients
- 2 large eggs room temperature
- 3 medium/large bananas (very ripe), about 1 ¾ cups mashed
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips divided, or mini chocolate chips or chunks
Instructions
Baking 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 ½ cup softened butter and ⅔ 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 ½ teaspoon vanilla extract. Mix until blended.
- Whisk together dry ingredients in a separate bowl: 1 ½ cups flour, 1 teaspoon baking soda and ½ teaspoon salt. Add to the mixing bowl and mix until incorporated.
- Fold in ¾ cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining ¼ cup chocolate over the top and 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.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg
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