Chocolate Chip Banana Bread
Chocolate Chip Banana Bread
Ingredients
For the Wet Ingredients
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-ins
- 1 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Set aside.
⏱️ 3 min
- 3
To the mashed bananas, add the granulated sugar, melted and cooled unsalted butter, large egg, and vanilla extract. Whisk until well combined.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 3 min
- 6
Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
⏱️ 2 min
- 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown with a characteristic crack.
⏱️ 55 min•🌡️ 350
- 9
Remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slicing while warm is tempting, but cooling allows it to set properly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Banana Bread
Ingredients
For the Wet Ingredients
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-ins
- 1 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Set aside.
⏱️ 3 min - 3
To the mashed bananas, add the granulated sugar, melted and cooled unsalted butter, large egg, and vanilla extract. Whisk until well combined.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 3 min - 6
Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
⏱️ 2 min - 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown with a characteristic crack.
⏱️ 55 min•🌡️ 350 - 9
Remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slicing while warm is tempting, but cooling allows it to set properly.
⏱️ 15 min