Chocolate Chip Banana Bread
User Reviews
5
Chocolate Chip Banana Bread
Description
Chocolate Chip Banana Bread combines the sweetness of overripe bananas with creamy butter and a generous amount of chocolate chips. The loaf batter includes sugar, eggs, milk, all-purpose flour, and baking soda, which helps the bread rise evenly. Whipping the butter and sugar first ensures a light crumb, while adding bananas and chocolate chips contributes moisture and bursts of chocolate flavor. Baking in loaf pans at 350°F for 45-55 minutes creates a golden crust with a tender interior.
This bread works well sliced for breakfast, as a midday snack, or even as a dessert. It pairs nicely with coffee or tea and can be served plain or with a spread of butter or cream cheese. The recipe yields two loaves, making it suitable for gifting or freezing slices for later.
For a bit of textural contrast, sprinkling coarse sugar on top before baking forms a crunchy crust. Allow the loaves to cool in their pans to set the structure before removing them. The batter may look curdled before baking, which is normal due to the banana and butter mixture. Properly baking until a knife comes out clean ensures the bread is fully cooked without being dry.
Ingredients
- ¾ cup butter at room temperature, unsalted
- 1 ½ cup white sugar
- 2 egg
- 4 teaspoons milk
- 4 banana over ripe
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips plus extra for sprinkling on top
Instructions
- Pre-heat your oven to 350 degrees F.
- In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
- Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
- Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
- Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
- Spray 2 loaf pans (8.5"Wx4.5"Dx2.75"H) with non-stick spray and evenly divide the batter in the 2 pans.
- Transfer the loaf pans to the oven and bake for 45-55 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the banana bread loafs from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.
Notes
- Sprinkle coarse sugar on top before baking for a crunchy crust.
- Use overripe bananas for optimum sweetness and moisture.
- Let banana bread cool in pans for at least 30 minutes before removing to maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24people
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 52mg | 2% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
