Introduction
This Chocolate Chip Banana Bread is the ultimate sweet treat, combining the rich flavor of ripe bananas with gooey chocolate chips. The result is a moist, flavorful loaf that’s perfect for breakfast, dessert, or an afternoon snack. If you’re a fan of banana bread and chocolate, this recipe will become a new favorite in your kitchen!
Why You’ll Love This Recipe
Banana bread is already a comfort food favorite, but adding chocolate chips takes it to the next level. The chocolate adds a rich, decadent sweetness that perfectly complements the natural flavor of ripe bananas. Plus, this recipe is simple and quick to make, ensuring a moist and indulgent loaf every time.
Recipe Origins
Banana bread has been around for many years and is loved for its ability to make use of overripe bananas. The addition of chocolate chips is a modern twist on the classic recipe, adding a new dimension of sweetness and texture. It’s become a popular variation for banana bread lovers who enjoy a little extra indulgence in their baking.
Nutrition Information
Calories: 310
Carbohydrates: 47g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 220mg
Potassium: 250mg
Fiber: 3g
Sugar: 25g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store the banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, freeze the bread by wrapping it tightly in plastic wrap and placing it in a ziplock bag. It will last up to 3 months in the freezer. To thaw, let it sit at room temperature or reheat individual slices in the microwave for a few seconds.
Serving Suggestions
This banana bread is fantastic on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. It also pairs perfectly with a cup of coffee or tea.
Common Mistakes
- Overmixing the batter: Be sure to mix the ingredients just until combined to avoid a dense loaf.
- Using under-ripe bananas: Overripe bananas provide more sweetness and moisture, ensuring a tender loaf.
- Skipping the chocolate chip fold-in: Ensure the chocolate chips are evenly distributed throughout the bread for the best bite in every slice.
Recipe Variations
- Vegan: Use non-dairy butter and flax or chia eggs instead of regular eggs.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
- Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture that complements the chocolate.
Frequently Asked Questions
- Can I use frozen bananas? Yes! Thaw and mash the frozen bananas before using them in the recipe.
- Can I use milk or dark chocolate chips? Absolutely! You can use either milk or dark chocolate chips, depending on your personal preference.
- How do I store banana bread for the longest freshness? Keep it in an airtight container to prevent it from drying out, and store it in a cool, dry place.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan with non-stick spray or line it with parchment paper.
- In a large bowl, mix the mashed bananas, melted butter, and sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
