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Easy Chocolate Chip Banana Bread

Easy Chocolate Chip Banana Bread
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This Easy Chocolate Chip Banana Bread is a comforting, moist loaf that combines the natural sweetness of ripe bananas with melty chocolate chips for a delightful treat. Simple to make with basic ingredients, it offers a perfect texture with a tender crumb and pockets of gooey chocolate in every bite. Ideal for both breakfast and snack time, this recipe is versatile, family-friendly, and perfect for baking enthusiasts of all levels.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup (113g) unsalted butter, softened (or 1/3 cup oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar

Add-ins

  • 1 cup (175g) chocolate chips, divided (semisweet or your choice)

Instructions

  1. Prepare the bananas and wet ingredients: Mash the ripe bananas in a large mixing bowl until smooth but still slightly chunky for texture. Add the softened butter, granulated sugar, eggs, and vanilla extract. Mix well until everything is combined into a creamy, fragrant batter base.
  2. Combine dry ingredients separately: In another bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution and prevent lumps, helping the bread rise evenly.
  3. Mix wet and dry ingredients: Gently fold the dry ingredients into the banana mixture using a spatula or wooden spoon. Stir just until combined; avoid overmixing as it can make the bread tough. Keep a light touch for fluffy results.
  4. Add the chocolate chips: Fold in most of the chocolate chips evenly through the batter, saving a few to sprinkle on top for an appealing look and extra melty pockets on the crust.
  5. Bake to perfection: Pour the batter into a greased or parchment-lined 9×5 inch loaf pan. Bake at 350°F (175°C) for 55-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs, but no raw batter.
  6. Cool before slicing: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents sogginess and allows for clean slices every time.

Notes

  • Choose very ripe bananas with blackened skin for maximum sweetness and flavor.
  • Do not overmix batter to maintain a tender, light crumb.
  • Use room temperature eggs and butter for better integration and smooth batter.
  • Add chocolate chips last to prevent them from melting too much or sinking.
  • Start checking the bread a few minutes before baking time ends, as oven temperatures can vary.

Nutrition

Keywords: banana bread, chocolate chip banana bread, easy banana bread, chocolate chip bread, banana dessert, breakfast bread

Find it online: https://marygourmet.com/easy-chocolate-chip-banana-bread/