Name: Chocolate Chip Banana Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 slices
Cuisine: American
Ingredients: 0.5 cup salted butter*; 0.75 cup brown sugar; 2 eggs; 1 tsp vanilla extract; 1.5 cups ripe bananas; 1.5 cups all-purpose flour; 1.5 teaspoons baking soda; 0.5 tsp salt; 1 cup semisweet chocolate chips

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Chocolate Chip Banana Bread

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 325℉. Grease a 9x5-inch loaf pan with oil and line it with parchment paper, letting the edges hang over the sides of the pan.

Place the melted butter and brown sugar in a large bowl and whisk until combined. Add the mashed bananas, eggs, and vanilla and continue mixing.

Whisk together the flour, baking soda, and salt until combined. Add to the combined wet ingredients alongside the chocolate chips and mix just until no lumps remain - be careful not to overmix!

Pour the batter into the prepared pan and bake in preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Let cool for 5 minutes and then lift the loaf out of the pan using the parchment paper as handles and let cool on a wire rack for at least 20 minutes before slicing to serve warm with butter or let cool fully before putting away. Enjoy!

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Tips & Tricks (5)

Banana Ripeness Mastery 🍌
Use overripe bananas with dark brown or black spots for maximum sweetness and moisture in your banana bread - the more spotted, the better the flavor.
Chocolate Chip Suspension Technique 🍫
Toss chocolate chips in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom during baking.
Moisture Lock-In Method 💧
Don't overmix the batter - mix just until ingredients are combined to maintain the bread's tender crumb and prevent developing tough gluten strands.
Even Baking Hack 🥄
Create a deep center line in your batter with a spoon before baking to help the bread rise more evenly and prevent a dense center.
Storage Sweet Spot 🧊
Wrap the cooled banana bread tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months to maintain maximum moisture and flavor.