Chocolate Chip Banana Bread Recipe
This delightfully rich banana bread bursts with the natural sweetness of ripe bananas, enhanced by a generous scattering of semi-sweet chocolate morsels. Each slice promises a moist, flavorful interior that maintains its tenderness for days, making it an irresistible treat for any occasion.
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Ingredients
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened (8 tablespoons)
- 1 teaspoon baking soda
- 2 large eggs at room temperature
- 3 medium to large very ripe bananas mashed (approximately 1 3/4 cups)
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 cup semisweet chocolate chips divided (or use mini chips or chunks)
Instructions
- Preheat the oven to 350°F. Generously grease and flour a loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches.
- Using the paddle attachment in a stand mixer, cream the softened butter together with the granulated sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time until fully incorporated.
- In a separate bowl, mash the bananas using a fork until they resemble chunky applesauce. Stir in the vanilla extract, then add this mixture to the creamed butter and sugar. Mix thoroughly to combine.
- Sift together the flour, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, blending until just incorporated without overmixing.
- Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips evenly on top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean. Allow the loaf to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Storage Recommendations:
At Room Temperature: Store covered for up to 2 days.
Refrigeration: Not recommended, as it may dry out the bread; however, it may be kept refrigerated for 3 to 5 days.
Freezing: Wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature for approximately 3 hours before serving.