Description
This Sweet Chocolate Chip Banana Bread recipe combines ripe bananas with rich butter and semi-sweet chocolate chips to create a moist, delicious quick bread. Perfect for breakfast or a sweet snack, it features a tender crumb with a hint of cinnamon and smooth vanilla essence.
Ingredients
Scale
Wet Ingredients
- 5 oz unsalted butter (preferably Kerrygold), melted
- 3/4 cup sugar
- 2 large eggs, room temperature (about 70°F)
- 3 ripe bananas, mashed until smooth
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour (King Arthur recommended)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips (Ghirardelli recommended for texture and moisture)
- 1/4 cup semi-sweet chocolate chips (for topping or folding in)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it is fully heated by the time your batter is ready.
- Prepare the Pan: Grease a standard 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Melt Butter and Combine Wet Ingredients: Melt the butter and combine it with sugar in a mixing bowl, stirring until well blended but not overly beaten.
- Add Eggs and Bananas: Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet banana mixture, stirring gently just until combined without overmixing to keep the bread tender.
- Fold in Chocolate Chips: Fold 1 cup of the chocolate chips into the batter evenly for bursts of chocolate throughout.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chocolate chips over the top for a decorative and delicious finish.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Use very ripe bananas with lots of brown spots for the best natural sweetness and moisture.
- Room temperature eggs mix better and create a smoother batter.
- Do not overmix the batter once dry ingredients are added to avoid a dense texture.
- Try using different types of chocolate chips such as dark chocolate or white chocolate for variations.
- Store any leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
