Chocolate Chip Banana Bread
This chocolate chip banana bread is rich and moist and loaded with banana flavor and plenty of chocolate chips. Simply divine.
- 2 cups All Purpose Flour Measured Correctly*
- 1 cup White Granulated Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ cup Butter Lightly Salted, Melted*
- 1 and ¾ cups Mashed Banana Approx 3 Large Bananas*
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Semi Sweet or Dark Chocolate Chips Plus more to place on top*
Preheat the oven to 350°F (180°C) and spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
Sift the all purpose flour into a mixing bowl and add sugar, baking soda, salt and cinnamon and mix together.
Add the butter to a microwave safe bowl and microwave until melted. Mash the bananas and measure them properly, and then add the mashed banana to the melted butter along with the eggs and vanilla and mash everything together until well mixed.
Add the wet ingredients to the dry and mix into a thick batter.
Add the chocolate chips and fold into the batter.
Transfer the batter to your prepared 9×5 loaf pan and smooth it down. Add more chocolate chips directly to the top.
Place into the oven and bake for 60 minutes at 350°F. At the 30 minute mark, bring it out and tent it with foil (this prevents it from over-browning) and then put it back in for the final 30 minutes.
Allow to cool for a few minutes before removing from the loaf pan and transferring to a wire cooling rack to cool completely.
- Measure the flour correctly using the spoon and level method. Spoon the flour into a measuring cup and level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively weigh it on a food scale. Click 'metric' below the list of ingredients to get the correct weight in grams.
- We used lightly salted butter, but unsalted is also fine to use. Measure it and then melt it.
- Mash the banana and measure it out using measuring cups or weigh it on a food scale for accuracy.
- You can use any chocolate chips. We used semi sweet (dark) chocolate chips for the photos and milk chocolate chips for the video. You'll notice the banana bread in the video is a darker color than in the photos as the milk chocolate chips spread more which created more of a chocolate color for the whole loaf. Any chocolate chips will work and even chocolate chunks from a chopped up chocolate bar are fine to use.
- Tenting with foil is just placing foil over your loaf pan in a tent shape so that it doesn't press down on your banana bread from the top. This just prevents your banana bread from over-browning.
- Keep your banana bread stored (covered) at room temperature and consume within 3-4 days.
Serving: 1Slice | Calories: 326kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 292mg | Potassium: 151mg | Fiber: 2g | Sugar: 30g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg