Description
A moist and tender banana bread packed with sweet chocolate chips, perfect for breakfast or snack.
Ingredients
Scale
- 5 oz butter (I like Kerrygold unsalted for this)
- 3/4 cup sugar
- 2 eggs (room temperature, about 70°F)
- 3 ripe bananas (mashed until smooth with no large lumps)
- 1 tsp vanilla extract
- 1 1/2 cups flour (I always use King Arthur all-purpose flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup chocolate chips (Ghirardelli semi-sweet gives a better texture and moisture)
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Fold in mashed bananas until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in 1 cup chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Sprinkle 1/4 cup chocolate chips evenly over the top.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: banana, chocolate chip, quick bread, comfort food