Chocolate Chip Banana Bread
Deliciously moist chocolate chip banana bread, perfect for using up ripe bananas.
Ingredients
Wet Ingredients
- 3-4 pieces ripe bananas Super speckled for best flavor
- 1/3 cup softened butter No need to melt it
- 1 cup sugar Brown sugar recommended for extra moisture
- 2 pieces eggs Can substitute with applesauce if desired
- 1 teaspoon vanilla extract Add more for bolder flavor
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute for gluten-free blend
- 1 teaspoon baking soda
- 1 pinch salt
Add-ins
- 1 cup chocolate chips Semi-sweet or dark recommended
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Mash ripe bananas in a large bowl.
- Mix in softened butter until combined and chunky.
- Add sugar, eggs, and vanilla extract to the mixture and mix well.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients without overmixing.
- Fold in chocolate chips.
- Pour batter into a greased loaf pan.
Baking
- Bake in the preheated oven for about 60 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Serving
- Slice and enjoy warm with butter, cream cheese, or ice cream.
Notes
For extra moist banana bread, consider adding a glug of sour cream or Greek yogurt. Store banana bread wrapped at room temperature for up to 2 days, or refrigerate for longer freshness.