Is there anything better than a warm slice of banana bread paired with a hot cup of coffee or tea? Yes, there actually. A warm slice of CHOCOLATE CHIP banana bread is perfection. Seriously, this banana bread recipe is the only one you are ever going to need or want. Easy to make with simple ingredients and so delicious—what are you waiting for?
Let’s GO!
INGREDIENTS
3 overripe bananas
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
2 large eggs, room temperature
1 1/2 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I use dark chocolate chips)*
2 tbsp brown sugar for topping, optional but so GOOD
INSTRUCTIONS
Preheat oven to 350 degrees Farenheit. Grease 9×5 loaf pan and line with parchment paper (parchment should hang over the edges) for easy removal. Set aside.
Mash the bananas on a plate or in a small bowl. Set aside.
In a large bowl or in your stand mixer, cream sugar and butter until well combined and fluffy (2 to 3 minutes). Hand mixer or stand mixer can be used.
Add eggs, mashed bananas and vanilla extract. Mix well.
Sift flour, baking powder, baking soda and salt into the wet ingredients. Fold in until combined.
Fold in chocolate chips (or nuts if using).
Pour batter in your prepared loaf pan and sprinkle brown sugar on top evenly.
Bake for 50 to 60 minutes or until bread is set and toothpick or knife inserted into the middle comes out clean. I would start checking at about the 45 minute mark to avoid over baking and risk drying bread out.
Allow bread to cool for 10 to 15 minutes before serving.
Chocolate Chip Banana Bread
Equipment
- stand mixer or hand mixer
- 9×5 loaf pan
Ingredients
- 3 overripe bananas
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (I use dark chocolate chips)*
- 2 tbsp brown sugar for topping optional, but so, so good
Instructions
- Preheat oven to 350 degrees Farenheit. Grease 9×5 loaf pan and line with parchment paper (parchment should hang over the edges) for easy removal. Set aside.
- Mash the bananas on a plate or in a small bowl. Set aside.
- In a large bowl or in your stand mixer, cream sugars and butter until well combined and fluffy (2 to 3 minutes). Hand mixer or stand mixer can be used.
- Add eggs, mashed bananas and vanilla extract. Mix well.
- Sift flour, baking powder, baking soda and salt into the wet ingredients. Fold in until combined.
- Fold in chocolate chips (or nuts if using).
- Pour batter into your prepared loaf pan and sprinkle brown sugar on top evenly.
- Bake for 50 to 60 minutes or until bread is set and a toothpick or knife inserted into the middle comes out clean. I would start checking at about the 45 minute mark to avoid over baking and risk drying bread out.
- Allow bread to cool for 10 to 15 minutes before serving.
Notes:
- *Chocolate chips are optional and you can sub in walnuts or any nut you prefer.
- Bread should be wrapped well in plastic wrap or sealed in an airtight container.
- The entire loaf or individual slices can be frozen for up to 3 months. Allow bread to cool completely before wrapping either the loaf or slices in plastic wrap. Store wrapped loaf or slices in a freezer ziplock bag and store in the freezer for up to 3 months. Bread should be allowed to thaw in the fridge for 24 hours before serving.
