Description
A simple and nostalgic recipe for moist chocolate chip banana bread, perfect for breakfast or a snack.
Ingredients
- 1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 3 medium/large very ripe bananas (about 1 3/4 cups mashed)
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350˚F.
- Butter and flour your loaf pan to prevent sticking.
- Cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
- Beat in the eggs until blended.
- Mash the very ripe bananas until they reach a chunky texture.
- Add the mashed bananas and vanilla extract to the mixing bowl, blending well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until incorporated.
- Fold in 3/4 cup of the semisweet chocolate chips.
- Transfer the mixture into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread rest for 10 minutes before transferring it to a wire rack to cool.
Notes
For added richness, try browning the butter before creaming it with the sugar. Store in an airtight container for up to four days or freeze for longer freshness.
