Description
This Banana Chocolate Chip Bread is a moist and flavorful quick bread made with ripe bananas, rich chocolate chips, and a perfect balance of sweetness and buttery texture. It’s a delightful treat perfect for breakfast, snack, or dessert, combining the natural sweetness of bananas with melty chocolate chips in every bite.
Ingredients
Scale
Wet Ingredients:
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 ⅓ tablespoons milk
- 3 ripened bananas, mashed
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Other:
- ½ bag (about ¾ cup) chocolate chips (adjust based on preference)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease or line a bread loaf pan with parchment paper to prevent sticking.
- Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and sugar together until light, fluffy, and well combined, which creates a tender crumb.
- Add eggs and milk: Beat in the eggs one at a time to incorporate fully, then add the milk and mix until the batter is smooth and uniform.
- Mash bananas: In a separate bowl, thoroughly mash the ripe bananas until smooth to blend easily into the batter.
- Combine wet ingredients: Stir the mashed bananas into the wet mixture, ensuring even distribution for consistent flavor and moisture.
- Sift and mix dry ingredients: In another bowl, sift together the flour and baking soda to remove lumps and evenly distribute the leavening agent.
- Fold dry ingredients: Gradually fold the dry ingredients into the wet banana mixture, mixing gently to combine without over-mixing to keep the bread tender.
- Add chocolate chips: Fold in the chocolate chips evenly throughout the batter for bursts of chocolate in every slice.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top gently. Bake in the preheated oven for about 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing to avoid crumbling.
Notes
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Adjust the amount of chocolate chips based on your preference for sweetness and chocolate intensity.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier flavor, consider adding ½ cup chopped walnuts or pecans.
- To keep bread moist, you can brush the top with melted butter immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
