Chocolate Chip Banana Bread
User Reviews
5
Chocolate Chip Banana Bread
Description
This banana bread starts with very ripe mashed bananas mixed with melted unsalted butter, baking soda, salt, sugar, a beaten egg, and vanilla extract. The dry ingredients—mainly all-purpose flour—are added carefully to avoid overworking the batter, which helps keep the texture tender and moist. Incorporating optional add-ins like chocolate chips, white chocolate chips, and shredded coconut introduces variation in flavor and texture.
The batter is poured into a greased loaf pan, optionally topped with extra chocolate or coconut, and baked around 55 minutes until a toothpick inserted comes out clean. Cooling before slicing helps the bread hold together.
This banana bread has a moist crumb, sweet banana flavor, and pockets of melted chocolate and coconut. It is suitable for breakfast, snacks, or dessert and keeps well for several days.
Take care not to overmix after adding flour to retain tenderness. Leftovers store well for up to three days. Add-ins can be customized or omitted.
Ingredients
- 4 medium (400g) banana mashed, very ripe
- 1/3 cup (75g) butter melted, unsalted
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup (100g) sugar
- 1 large egg beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups (204g) all-purpose flour
- 1/3 cup (53g) chocolate chips optional, plus more for topping
- 1/3 cup (53g) white chocolate chips optional, plus more for topping
- 1/3 cup (35g) coconut optional, plus more for topping, shredded
Instructions
- Preheat the oven to 350f and grease the sides of a loaf pan with oil, butter, or cooking spray. You can also use parchment paper to prevent sticking.
- In a large bowl, mash the bananas with a fork or a potato masher.
- Add the melted butter, baking soda, salt, and sugar and stir to combine. Add the beaten egg and vanilla extract and stir once more.
- Add the flour and using a spoon, mix until just combined taking care to not over mix.
- Fold in the chocolate chips, white chocolate chips, and shredded coconut until just combined.
- Pour the mixture into the prepared loaf pan. If adding additional chips to the top, scatter them on top before placing into the oven.
- Bake for approximately 55 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and allow the banana bread to cool before slicing. Enjoy!
Notes
- Avoid overmixing the batter after adding flour to keep the bread tender and moist.
- Store leftover banana bread for up to 3 days; refrigerate to prolong freshness.
- Chocolate chips, white chocolate chips, and shredded coconut are optional and can be replaced with other mix-ins like chopped nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 42.3g | 14% |
| Protein | 4g | 8% |
| Fat | 11.1g | 17% |
| Saturated Fat | 7.2g | 36% |
| Cholesterol | 35mg | 12% |
| Sodium | 139mg | 6% |
| Potassium | 249mg | 5% |
| Fiber | 2.4g | 10% |
| Sugar | 21.9g | 44% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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