Chocolate Chip Banana Bread
User Reviews
5
Chocolate Chip Banana Bread
Description
This banana bread recipe starts with mashed overripe bananas blended with melted butter, light brown sugar, granulated sugar, eggs, and vanilla. Baking soda, salt, and all-purpose flour are added to form a smooth batter. Semisweet chocolate chips are folded in, and a few are sprinkled on the top to enhance the chocolate texture on the crust.
Baked in a greased 9x5-inch loaf pan at 350°F, the bread develops a golden crust while staying moist inside. The crumb is tender with the natural sweetness of bananas balanced by the sugars and the slight saltiness from the butter, providing a well-rounded flavor. Chocolate chips offer pockets of melty richness contrasting the banana base.
The bread needs to cool completely on a wire rack before slicing to maintain its shape. Adjustments for using a glass pan include lowering the oven temperature by 25°F and checking doneness slightly earlier. Proper measuring of flour ensures the right texture without heaviness.
Using bananas with a mix of brown spots and yellow skin yields ideal sweetness and moisture. Melted butter should not be hot to avoid scrambling eggs and to aid even mixing. The recipe uses salted butter; if unsalted is used, adding a bit more salt prevents blandness.
Ingredients
- 1 ½ cups banana About 3 very ripe banana, mashed
- 1/3 cup butter melted, salted
- 1/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour properly measured
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips plus extra for sprinkling on top
Instructions
- Preheat the oven to 350F. Grease a 9x5-inch metal loaf pan. Set aside.
- In a large bowl, whisk mashed banana and melted butter together until well-combined.
- Whisk in sugars until incorporated.
- Add eggs and vanilla, and whisk until well-combined.
- Stir in flour, baking soda, and salt until combined.
- Add chocolate chips, and whisk until just incorporated.
- Pour the batter into your prepared loaf pan, and sprinkle with additional chocolate chips, if desired.
- Bake for 40-50 minutes, or until a wooden toothpick inserted into the center comes out clean. I check the bread around 30 minutes and tent with foil if it is browning too quickly.
- Let cool in pan for a 5-10 minutes.
- Remove bread to wire cooling rack, and let cool completely before slicing.
Notes
- Use overripe bananas with brown spots and yellow skin for optimal sweetness and texture.
- Melt butter until about 80% melted and let it finish melting off heat to avoid hot butter in the batter.
- Properly measure flour by lightly spooning and leveling for a tender crumb; avoid packing flour.
- If using unsalted butter, add an extra 1/4 teaspoon salt to balance flavors.
- If baking in a glass loaf pan, reduce oven temperature by 25°F and check doneness earlier.
- Limit chocolate chips on top to prevent interference with bread rise during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 240kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 194mg | 8% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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