Description
This delicious Banana Chocolate Chip Bread is the perfect combination of moist, soft banana bread and gooey chocolate chips. It’s easy to make, full of flavor, and has the perfect texture. Serve it fresh out of the oven for breakfast, a snack, or even dessert. Plus, you can freeze a loaf for later enjoyment!
Ingredients
Units
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- Wet Ingredients:
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/3 tablespoons milk
- 3 ripened bananas
- Dry Ingredients:
- 2 cups flour
- 1 teaspoon baking soda
- Other:
- 1/2 bag chocolate chips (add more or less based on your preference)
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Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C). This ensures even cooking and perfect results. - Prepare wet ingredients
In a large bowl, combine the sugar and butter. Use a hand mixer or stand mixer on low speed to cream the ingredients together until well blended. Add the eggs, followed by the milk, and then the bananas. Mix for about 1 minute. It’s okay if the batter looks a little lumpy – that’s normal due to the bananas. - Incorporate dry ingredients
Add the flour and baking soda to the wet mixture. Continue mixing until everything is just combined, making sure not to overmix. Then, fold in the chocolate chips with a spatula or wooden spoon for an even distribution throughout the batter. - Prepare the loaf pans
Spray two loaf pans with non-stick cooking spray. Divide the batter evenly between the pans, spreading it out smoothly. - Bake the bread
Place the pans in the preheated oven and bake for 45 minutes. Test for doneness by inserting a knife or toothpick into the center of the loaf – if it comes out clean, the bread is ready. Depending on your oven, you might need a few extra minutes. - Cool and serve
Remove the bread from the oven and let it cool in the pans for 30–45 minutes on a wire rack. Carefully remove the loaves from the pans, slice, and serve. If desired, freeze one loaf for later by wrapping it in plastic wrap and aluminum foil before storing it in the freezer.
Notes
- To make this recipe even more flavorful, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Ensure your bananas are fully ripened; they should be soft with brown spots, which add natural sweetness to the bread.
- For easier removal, you can also line your loaf pans with parchment paper.
- To avoid overmixing the batter, fold in the dry ingredients and chocolate chips gently, as overmixing can lead to denser bread.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
