Description
This Banana Chocolate Chip Bread is a moist, flavorful quick bread combining ripe bananas and rich chocolate chips. Perfectly sweetened with a tender crumb, it’s a comforting treat ideal for breakfast, snack, or dessert. The recipe uses simple ingredients and straightforward steps to yield two delicious servings in under an hour.
Ingredients
Scale
Wet Ingredients:
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 â…“ tablespoons milk
- 3 ripened bananas, mashed
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Other:
- ½ bag chocolate chips (about ¾ cup, adjust to preference)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Cream the butter and sugar: In a large mixing bowl, beat together the room temperature unsalted butter and sugar until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Add eggs and milk: Beat in the eggs one at a time, followed by the milk, mixing thoroughly after each addition to achieve a smooth batter.
- Incorporate bananas: Mash the ripe bananas well and fold them into the wet mixture, ensuring they are evenly distributed for natural sweetness and moisture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. This step ensures even distribution of the leavening agent.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet banana mixture, folding gently until just combined to avoid overmixing which can toughen the bread.
- Add chocolate chips: Fold in the chocolate chips evenly throughout the batter, reserving a few to sprinkle on top if desired for extra visual appeal.
- Pour and bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.
Notes
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
- Ensure bananas are very ripe with brown spots to maximize sweetness and moisture.
- Adjust chocolate chip quantity based on your preference for sweetness and texture.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Adding a teaspoon of vanilla extract enhances the flavor but is optional.
