Chocolate Chip Banana Bread
User Reviews
5
Chocolate Chip Banana Bread
Description
This Chocolate Chip Banana Bread starts with creaming softened unsalted butter and granulated sugar, then adding beaten eggs, mashed ripe bananas, and vanilla extract to form a wet mixture. The dry ingredients of all-purpose flour, baking soda, and salt are whisked separately before combining with the wet ingredients to create a smooth batter. Semisweet chocolate chips are folded in for bursts of chocolate throughout the bread.
The batter is poured into a buttered and floured loaf pan, with some chocolate chips sprinkled on top before baking at 350 degrees F for about 55-65 minutes. When done, a toothpick inserted into the center comes out clean, and the bread has a golden crust. Letting it rest before cooling helps the bread set properly.
This banana bread is great as a breakfast treat or snack, enjoyed plain or with a spread of butter. Its moist texture and chocolate chips offer a balance of sweet flavors and soft crumb.
Storing at room temperature is best for up to two days; refrigeration may dry it out but extends freshness to 3-5 days. For longer storage, wrap tightly and freeze up to three months.
Ingredients
- 1/2 cup butter 8 Tbsp), softened, unsalted
- 2/3 cup granulated sugar
- 2 egg room temperature, large
- 3 banana very ripe), about 1 3/4 cups mashed, medium or large
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips divided, or mini chocolate chips or chunks
Instructions
- Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
- Cream Butter and Sugar - In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
- Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
- Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated.
- Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
Notes
- Store banana bread covered at room temperature for up to 2 days or refrigerate for 3-5 days, noting refrigeration may dry it out.
- Wrap and freeze banana bread in foil for up to 3 months, thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbs | 45g | |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 258mg | 11% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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