Banana Bread Recipe (with Chocolate Chips)
User Reviews
5
Banana Bread Recipe (with Chocolate Chips)
Description
The recipe starts by incorporating gently sifted dry ingredients of all-purpose flour, baking soda, and salt. Butter and brown sugar are creamed together until light and fluffy before eggs and vanilla are beaten in. Mashed ripe bananas and chocolate chips are folded in along with the dry ingredients to provide moisture, natural sweetness, and chocolate flavor. Care is taken to avoid overmixing to keep the bread tender.
Baked at 350 degrees Fahrenheit, the loaf develops a golden crust while staying soft inside. Testing doneness with a toothpick helps achieve the right moisture level. Cooling the bread on a wire rack prevents sogginess from trapped steam.
This bread serves as a snack or breakfast option and yields one substantial loaf with about eight generous slices. It stores well in an airtight container at room temperature for several days or can be frozen for longer keeping.
Softening butter properly and using ripe bananas with natural brown spots ensures the best texture and flavor. Substitutions like unsweetened applesauce can be used to supplement mashed bananas if needed.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter softened (see note 1)
- 3/4 cup brown sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups banana about 5 large, see note 2, mashed ripe
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Coat a loaf pan with butter or line with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer by hand, cream together the butter and sugar until pale and fluffy, about 5 minutes.
- Add eggs one at a time, beating after each addition. Beat in vanilla bananas, and chocolate chips. Add flour mixture in 3 batches and beat until just incorporated (do not overmix).
- Pour into prepared pan and smooth the top. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 50 minutes, checking every 5 minutes after until done. Cool 10 minutes in pan, then transfer to a wire rack to cool completely, about 1 hour.
Notes
- Soften refrigerated butter by leaving at room temperature for 30 minutes or microwaving at low power in short intervals.
- Use fully ripe bananas with brown spots for natural sweetness and moisture in the bread.
- If mashed bananas are insufficient, unsweetened applesauce can be added to reach 2 1/2 cups total.
- Store leftover banana bread in an airtight container at room temperature for up to 4 days or freeze wrapped tightly for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 slice each)
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 336kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 278mg | 12% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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