Chocolate Chip Banana Bread

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from kristineskitchenblog.com

This chocolate chip banana bread is a delicious reminder of just how magical the combination of bananas and chocolate can be. It's soft, moist and studded with sweet chocolate chips in every bite!

Prep Time15

Cook Time55

Total Time1 10

Servings: servings

Calories: 239kcal

Author: Kristine Rosenblatt

Ingredients

⅓ cup (76g) unsalted butter melted and cooled slightly
1 ½ cups (380g) mashed ripe banana about 4 medium bananas
½ cup (100g) light brown sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¾ cups (210g) all-purpose flour or white whole wheat flour
¾ cup (135g) chocolate chips plus a few more for the top of the loaf

Instructions

Preheat oven to 350° F. Spray a 9 x 5-inch loaf pan with baking spray (I used coconut oil spray) or grease with butter. Lay a sheet of parchment paper across the bottom and up the two long sides of the pan.
In a large mixing bowl, combine the melted butter, mashed banana and brown sugar. Whisk until well combined. Whisk in the eggs.
⅓ cup (76g) unsalted butter, 1 ½ cups (380g) mashed ripe banana, ½ cup (100g) light brown sugar, 2 large eggs
Add the baking soda, vanilla, cinnamon and salt to the bowl and whisk until very well combined.
1 teaspoon baking soda, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon salt
Add the flour and stir with a rubber spatula until just combined. Do not over-mix the batter. Then gently stir in the chocolate chips until just combined. Pour the batter into the prepared baking pan. Sprinkle a few more chocolate chips over the top of the batter and slightly press them down into the top of the batter.
1 ¾ cups (210g) all-purpose flour, ¾ cup (135g) chocolate chips
Bake for 55-65 minutes, until a tester inserted in the center comes out clean or with just a few moist crumbs. Check on the loaf after 35 or 40 minutes and if the top is browning too much, loosely tent with foil. (Fold a square of foil in half to crease it, then lay it loosely on top of the baking bread like a tent.)
Let the bread cool in the pan for 15 minutes and then remove to a wire rack to finish cooling.

Video

Notes

Bananas: Use very ripe bananas for the most sweetness and the best banana bread flavor.
Measure the flour accurately. Use a kitchen scale and the weight measurements provided in the recipe, or the spoon and level method: Fluff the flour in the container, lightly spoon it into your measuring cup, and level it off. Never scoop flour directly with the measuring cup since this can pack in too much flour, which will make your bread dry.
Storage: Store banana bread wrapped airtight at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.