Chocolate Chip Banana Bread: Moist Loaf With Ripe Bananas and Semisweet Chips
By Isabella Quinn
Prep
10 min
Cook
60 min
Total
70 min
Servings
10
Level
Easy
This 10-slice Chocolate Chip Banana Bread is a time-saver because you can prepare the bread ahead of time and cool and slice it for later. Reserve the chocolate chips that would have been sprinkled on top to use when preparing the batter. The ripe bananas make the bread moist and sweet. Semisweet chocolate chips add flavor to each slice of bread.
The pan is greased and floured. Butter and sugar are creamed with eggs. Bananas and vanilla are blended with the butter mixture. Dry ingredients are stirred together in a bowl and gently folded into the banana mixture. Three-quarters cup of chocolate chips is stirred into the batter. Batter is added to the prepared pan, and the remaining chocolate chips are sprinkled on top.
Look for a batter that contains chunks of banana. If the batter is more like applesauce, the banana bread may be underbaked. Bake for 55 to 65 minutes at 350°F. A toothpick or cake tester inserted into the center comes out clean. A potential reason why some banana bread recipes don't work is using green bananas. Brown, ripe bananas provide moisture and flavor to banana bread.
Add sliced bread to your coffee breakfast. Consider this bread as a snack or dessert. Whole loaves can be kept at room temperature, covered or sealed, for up to two days, the recipe website says. Chips and slices will remain fresh for a few days.
Why we keep this one around
- One loaf yields 10 slices that can be prepared and stored for future use at breakfast and other meals.
- Freezer servings are helpful because baked bread can be wrapped tightly in foil and frozen for future use. Remove the foil wrapping before serving thawed bread at room temperature.
- Chocolate chips and other ingredients help retain moisture for several days. A baked loaf with bananas will taste about the same as a fresh-baked loaf with fresh bananas after a few days.
- Measured baking ingredients are creamed, mashed, blended, and folded before baking. Advance planning for baking is simple.
- Room-temperature butter, eggs, and bananas are easier to combine into the batter if you plan ahead
- and let the ingredients warm to room temperature before using them instead of removing them from the refrigerator.
- Saving one-quarter cup of chips for topping ensures that each piece of cake will have chocolate chips. Three-quarters cup of chips can be stirred into the batter.
Ingredients
- •½ cup unsalted butter (softened)
- •⅔ cup granulated sugar
- •2 large eggs (room temperature)
- •3 medium/large bananas (very ripe, about 1 3/4 cups mashed)
- •½ tsp vanilla extract
- •1 ½ cups all-purpose flour
- •1 tsp baking soda
- •½ tsp salt
- •1 cup semisweet chocolate chips (divided; mini chocolate chips or chunks may be used)
Instructions
- 1
Preheat the oven to 350°F. Butter and flour a 9.25 x 5.25 x 2.75-inch bread loaf pan.
- 2
Using a paddle attachment in a mixing bowl, cream together the softened butter and sugar. Add the lightly beaten eggs.
- 3
Mash the bananas with a fork to the consistency of chunky applesauce. Add the bananas and vanilla extract to the mixing bowl and mix until blended.
- 4
Whisk together the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the mixing bowl and mix until incorporated.
- 5
Fold in 3/4 cup chocolate chips, then transfer the batter to the prepared loaf pan.
- 6
Sprinkle the remaining 1/4 cup chocolate chips over the top. Bake at 350°F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the banana bread rest for 10 minutes before transferring it to a wire rack to cool.
FAQ
Nutrition (per serving)
350
Calories
4g
Protein
17g
Fat
45g
Carbs
Reviews
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