Super Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread is the ultimate treat! Made with ripe bananas and studded with melty chocolate chips, it’s rich, tender, and perfect for breakfast, dessert, or as a midday snack.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3–4 ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup (130 g) semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mash the bananas:
- In a large bowl, mash the bananas until smooth. Stir in the melted butter, granulated sugar, and brown sugar until well combined.
- Add the wet ingredients:
- Mix in the eggs and vanilla extract, stirring until smooth.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chocolate chips:
- Gently fold in the chocolate chips, reserving a handful for sprinkling on top.
- Pour and top:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the batter.
- Bake the bread:
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
- If the top begins to brown too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking.
- Cool and serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Add-ins: For extra flavor, add 1/2 cup of chopped walnuts, pecans, or shredded coconut.
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
Find it online: https://ukfinda.com/super-moist-chocolate-chip-banana-bread/