Chocolate Chip Banana Bread
User Reviews
4.7
Chocolate Chip Banana Bread
Description
Chocolate Chip Banana Bread is made by mixing all-purpose flour with baking powder, baking soda, cinnamon, and salt, then folding into a banana-rich mixture of mashed bananas, brown sugar, eggs, melted butter, and vanilla. Part of the chocolate chips are folded into the batter while the rest decorate the top, along with a sprinkle of turbinado sugar for gentle crunch. The loaf pans and bakes at 350°F until a toothpick comes out clean, ensuring a moist but fully cooked interior.
The resulting bread has a golden crust and a tender, soft crumb that holds sweet, melty chocolate chips in every slice. The cinnamon provides subtle warmth without overpowering the banana’s natural sweetness. This bread balances the moisture of the bananas with the crumb structure from flour and leaveners.
This banana bread works well as a breakfast bread, snack, or dessert to enjoy slightly warmed or at room temperature. The rich, buttery flavor and chocolate chips make it appealing for all ages.
Storing the bread at room temperature uncovered for up to 4 days maintains freshness; refrigeration extends shelf life to one week, while freezing preserves it for up to three months. Reheating slices in a toaster refreshes texture and melts the chocolate chips nicely.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup banana 3 medium ripe bananas, mashed
- 3/4 cup brown sugar packed
- 2 egg at room temperature, large
- 1/2 cup butter melted and slightly cooled, unsalted
- 1 teaspoon vanilla extract pure
- 1 cup chocolate chips divided
- 1 tablespoon turbinado sugar for sprinkling on bread
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine the mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter and vanilla extract and mix until combined.
- Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in ¾ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 60 minutes.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Notes
- Store banana bread tightly wrapped at room temperature up to 4 days or refrigerated for up to one week.
- Freeze wrapped bread for up to 3 months and thaw before serving.
- Serve at room temperature or reheat slices in a toaster for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 169mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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