Chocolate Chip Banana Bread
User Reviews
5
Chocolate Chip Banana Bread
Description
The batter is prepared by mixing dry ingredients including flour, baking soda, salt, and cinnamon, then stirring in chocolate chips to coat. Wet ingredients feature melted butter combined with brown and white sugars and vanilla extract, beaten with eggs and mashed ripe bananas. These mixtures are folded together gently, avoiding overmixing to maintain banana bread tenderness.
Baked at 350°F in a greased or parchment-lined loaf pan, the bread is cooked until a toothpick inserted in the center comes out clean or with moist crumbs. The result is a loaf with a soft crumb and pockets of melted chocolate chips that complement the banana flavor. The cinnamon adds a subtle warming note without overpowering.
Once cooled, the bread slices well for breakfast, snacks, or dessert. Additional chocolate chips can be sprinkled on top before baking for extra chocolate flavor. Properly ripe bananas with black spots ensure optimal sweetness and moisture.
The bread keeps at room temperature for about a week or freezes for longer storage. Monitoring baking times and using the toothpick test helps avoid under- or over-baking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
- ½ cup butter melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups banana about 3 medium, mashed
Instructions
- Preheat the oven to 350°F. Grease an 8x4-inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk the flour, baking soda, salt, and cinnamon. Add the chocolate chips and stir to coat.
- In a medium bowl, combine the melted butter, brown and white sugar, and vanilla extract. Beat in the eggs one at a time, then fold in the ripe bananas.
- Add the wet mixture to the dry ingredients and stir just until combined.
- Pour the batter into the prepped loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Use ripe bananas with many black spots for best sweetness and moisture.
- Sprinkle extra chocolate chips on top before baking for a more chocolatey crust.
- Mix the batter just until wet and dry ingredients combine to avoid dense bread.
- Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Cool the bread completely before slicing to maintain structure and texture.
- Store at room temperature up to one week or freeze for up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356 | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 60mg | 20% |
| Sodium | 335mg | 14% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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