Chocolate Chip Banana Bread
User Reviews
5
Chocolate Chip Banana Bread
Description
This bread starts with overripe bananas mashed to bring natural sweetness and moisture, combined with melted butter and sugar for richness. Flour mixed with baking soda and salt is incorporated gently to avoid overworking the batter, ensuring the bread stays tender. Miniature semi-sweet chocolate chips are folded in, offering pockets of melting chocolate throughout the loaf.
Baked at 350°F in a greased or parchment-lined pan, the loaf develops a golden crust while the interior remains soft and moist. The long baking time allows the flavors to meld and the bread to cook fully without dryness. Checking doneness with a toothpick prevents overbaking. Variations can include nuts or cocoa powder as substitutions.
This quick bread is suitable for breakfast, afternoon snack, or dessert and stores well once cooled. Slicing after cooling preserves texture and prevents crumbling.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups banana about 3 large or 4 medium very ripe bananas, mashed
- 6 tablespoons butter melted and slightly cooled, salted
- ¾ cup sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or other chocolate chips of choice, miniature, semi-sweet
Instructions
- Preheat oven to 350°F. Grease a loaf pan and set aside.
- In a medium bowl, sift or whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
- Pour batter into the prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 55-65 minutes. Do not overbake.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
Notes
- Use overripe bananas with brown spots for optimal sweetness and moisture.
- Avoid over-mixing the batter to keep the bread tender; mix dry ingredients into wet until just combined.
- Line loaf pans with parchment paper for easy removal and clean-up.
- Check doneness with a toothpick around 55 minutes to prevent overbaking and dryness.
- If the top browns too quickly, tent the loaf loosely with foil during baking.
- Substitute nuts like walnuts or pecans for chocolate chips as desired.
- For muffins, portion the batter into 12 cups and bake at 375°F for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 301kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 198mg | 8% |
| Potassium | 237mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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