Chocolate Chip Banana Bread
User Reviews
4.9
567 reviews
Excellent
Chocolate Chip Banana Bread
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If you have overripe bananas, you must make this easy chocolate chip studded banana bread recipe! It comes together in a flash and is so moist and tender!
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Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup sugar (150g)
- ½ cup unsalted butter room temperature (113g)
- 2 large eggs
- 1 teaspoon vanilla (5ml)
- 3 very ripe bananas mashed (1 1/2 cups)
- 1 cup semi-sweet chocolate chips (180g)
Instructions
- Preheat the oven to 350F (180C). Grease a 9x5-inch loaf pan with baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter together on medium-high speed until fluffy and pale in color, about 3 minutes.
- Mix in the eggs one at a time, stop and scrape down the bowl, then beat in the vanilla extract. Mix in the mashed bananas. (I like to mash the bananas with a fork so they are still a bit chunky.)
- With the mixer on low, add the dry ingredients and mix together until almost combined.
- Reserve a handful of the chocolate chips and stir the rest into the batter. Pour the batter into the prepared loaf pan, and sprinkle the reserved chocolate chips on top.
- Bake for 60 minutes or until a skewer inserted into the middle comes out clean. Let cool in the pan for 15 minutes, then remove and finish cooling on a wire rack.
Notes
- Be careful not to overmix the batter! Overmixing can create a dense and tough loaf of banana bread as it develops the gluten in the batter. Mix just until the wet and dry ingredients are combined to ensure a super moist loaf. Overmixing can also cause the center of the bread to sink.
- Sugar plays a significant role in ensuring the bread stays moist over time. I don’t recommend changing the amount of sugar added to the banana bread.
- You can mash the ripe bananas until smooth or leave some chunks in there for more texture in the bread.
- Ovens and the material of baking pans can vary, so the baking time might vary a little. If you’re concerned, you can use a skewer or toothpick to check if the bread is done right before the 60-minute mark. It should come out pretty clean or with just a few crumbs on it.
- Allowing the banana bread with chocolate chips to cool before slicing will help the slices hold their shape. The bread may be crumbly when straight out of the oven.
- To measure your flour correctly, I recommend using a scale. If you do not have a scale, spoon the flour into the measuring cup, then level it off with a knife. If you scoop directly from the bag of flour, you will overpack the measuring cup and get too much flour, leading to a dense loaf.
- If you’re wondering if you could turn this into a chocolate chip banana bread muffin recipe, I recommend you check out my super easy banana chocolate chip muffins recipe!
Nutrition Information
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Calories
309kcal
(15%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
255mg
(11%)
Potassium
258mg
(7%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
308IU
(6%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 255mg | 11% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
567 reviews
Excellent
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