Description
This Banana Chocolate Chip Bread is incredibly moist, packed with sweet banana flavor, and loaded with gooey chocolate chips. It’s the perfect way to use up overripe bananas and makes a great breakfast, snack, or dessert!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. -
Mix Wet Ingredients:
In a large bowl, mash the bananas until smooth. Stir in melted butter, sugar, eggs, and vanilla extract until well combined. -
Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually mix the dry ingredients into the wet ingredients until just combined. -
Fold in Chocolate Chips:
Gently fold the chocolate chips into the batter, being careful not to overmix. -
Bake:
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use mini chocolate chips for an even distribution of chocolate throughout the bread.
- For extra flavor, add ½ cup chopped walnuts or pecans.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.