Chocolate Chip Banana Bread Recipe
User Reviews
5
Chocolate Chip Banana Bread Recipe
Description
This Chocolate Chip Banana Bread recipe combines the natural sweetness and moisture of mashed ripe bananas with butter, sugar, and eggs to create a tender quick bread. Flour, baking soda, and salt build structure and leaven the loaf, while mini chocolate chips add bursts of melted chocolate throughout. The batter is poured into a greased or parchment-lined 9x5 inch loaf pan and topped with additional chocolate chips before baking at 350°F for about an hour or until a toothpick inserted in the center comes out clean.
After baking, the bread should cool for about 30 minutes to set for easier slicing. The texture is soft and moist, with chocolate chips providing sweet contrast. Substitutions like using frozen bananas (peeled and wrapped) are acceptable and help keep ripe bananas on hand. Using regular chocolate chips treated with flour can prevent sinking. Proper measuring of wet ingredients and using fresh baking soda ensures the bread rises well and avoids flatness.
Ingredients
- 1 cup sugar
- 1/2 cup butter softened
- 2 egg
- 4 banana mashed, ripe
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips divided
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x5 inch loaf pan with non-stick spray or line it with parchment paper (leave hanging over sides of pan) sprayed with non-stick spray. Set aside.
- In a large bowl cream sugar and butter or in a stand mixer until smooth and creamy, about 2 minutes. Add eggs and bananas into mixing bowl, mix until completely combined.
- Mix in baking soda, flour and salt until combined. Fold in ½ c. chocolate chips with spatula.
- Pour batter into a greased 9'' x 5'' loaf pan. Top with remaining chocolate chips.
- Bake at 350 for 1 hour or until the bread tests done. Let cool for 30 minutes before enjoying.
Notes
- Use regular chocolate chips tossed in flour if mini chocolate chips are not available to prevent sinking in the batter.
- Frozen ripe bananas can be used by peeling, wrapping, and storing them airtight for up to two to three months before use.
- Check for doneness in the center with a toothpick to prevent underbaking, which causes the bread to be flat.
- Use accurate measurements for wet ingredients, as excess moisture can flatten the bread.
- Verify that baking soda is fresh; expired baking soda reduces rise and affects texture.
- Stick to all-purpose flour as other flours may not produce the intended rise or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 245mg | 10% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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