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Chocolate Chip Banana Bread
TahiraJaved

Chocolate Chip Banana Bread

A rich, moist banana bread packed with gooey chocolate chips in every bite, made in just one bowl with no mixer required. The very ripe bananas keep the crumb soft and naturally sweet, while melted pockets of chocolate make each slice feel like a treat. It is just as good warmed up for breakfast as it is served plain for an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10 Slices
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large very ripe bananas mashed (about 1 1/2 cups)
  • 1/3 cup 75g unsalted butter, melted
  • 3/4 cup 150g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups 190g all purpose flour
For the Chocolate Layer
  • 1 cup 175g semisweet chocolate chips, divided
  • 1 tablespoon flour for tossing the chocolate chips

Equipment

  • 1 9x5 inch loaf pan standard size for an evenly baked loaf
  • 1 Large mixing bowl for mashing bananas and mixing the batter
  • 1 Whisk or fork for mashing bananas smoothly and blending wet ingredients
  • 1 Rubber spatula for gently folding in flour and chocolate chips without overmixing
  • 1 Wire cooling rack keeps air circulating so the bottom crust does not turn soggy
  • 1 Parchment paper lines the pan for easy, clean removal of the loaf

Method
 

  1. Mash bananas in a large bowl.
  2. Whisk in melted butter, sugar, egg, and vanilla.
  3. Stir in baking soda and salt.
  4. Fold in flour just until combined.
  5. Fold in flour tossed chocolate chips, reserving a few for the top.
  6. Pour into a lined loaf pan and top with reserved chips.
  7. Bake at 350°F for 55 to 65 minutes until a toothpick comes out clean.
  8. Cool 10 minutes in the pan, then transfer to a wire rack.

Notes

  • Use very ripe, heavily speckled bananas for the best flavor and sweetness.
  • Do not overmix the batter once the flour is added.
  • Toss chocolate chips in flour to prevent sinking.
  • Line your loaf pan with parchment paper, leaving an overhang, so you can lift the loaf out cleanly instead of fighting to unmold it.
STORAGE: Store at room temperature up to 2 days, refrigerate up to 1 week, or freeze up to 3 months.
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