Banana Chocolate Chip Bread
A soft and moist banana bread studded with melty chocolate chips—perfect for breakfast, snacks, or dessert. Quick to prepare and freezer-friendly, this loaf is comforting, nutritious, and ideal for using up overripe bananas.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 Stand mixer or hand mixer
- 1 whisk
- 1 Loaf pan (9x5 inch)
- 1 rubber spatula
- 1 cooling rack
Ingredients
- ½ cup 113 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 large eggs
- 3 small ripe bananas mashed
- ⅓ cup 80 ml milk
- 2 teaspoons vanilla extract
- 2 cups 240 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup 130 g chocolate chips (plus extra for topping, optional)
Instructions
- Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C) so it reaches the correct baking temperature before the batter is ready. While the oven warms up, lightly grease a 9x5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easier removal. This step ensures the bread doesn’t stick and comes out beautifully shaped.
- Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, combine ½ cup softened butter with ¾ cup sugar. Beat on medium speed for about 3 minutes, or until the mixture turns pale and fluffy. This creaming process traps air in the batter, which helps create a light and tender loaf.
- Incorporate the Eggs One at a Time: Crack in the two large eggs, adding them one at a time. After adding the first egg, beat until it’s fully incorporated before adding the second. This prevents the batter from curdling and ensures a smooth mixture. Scrape down the sides of the bowl with a rubber spatula to make sure everything blends evenly.
- Mash and Add the Bananas: Peel the three ripe bananas and mash them well with a fork until mostly smooth with just a few small lumps. Add the mashed bananas to the butter-egg mixture along with ⅓ cup milk and 2 teaspoons vanilla extract. Mix until combined—the batter should smell fragrant and naturally sweet at this point.
- Mix the Dry Ingredients Separately: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Whisking ensures the baking soda and salt distribute evenly throughout the flour, preventing uneven rise or overly salty bites.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, doing this in two or three additions. Stir gently with a spatula or use your mixer on low speed. Be careful not to overmix—stop as soon as no streaks of flour remain. Overmixing can make the bread dense rather than light and moist.
- Fold in the Chocolate Chips: Using a spatula, gently fold in ¾ cup chocolate chips (or your chosen mix-ins such as chopped walnuts or dried cherries). Folding instead of mixing preserves the air in the batter and prevents the chocolate chips from sinking to the bottom. If you’d like an extra indulgent touch, sprinkle a small handful of chocolate chips on top of the batter once it’s in the pan.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles, which helps the loaf bake evenly without large holes inside.
- Bake Until Golden and Set: Place the loaf pan in the center of the preheated oven. Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but it should not look wet). Every oven bakes differently, so start checking around the 55-minute mark.
- Cool Before Serving: Once baked, remove the pan from the oven and let the bread cool in the pan for about 10 minutes. This resting period allows the structure to set, making it easier to remove. Carefully lift the bread out of the pan (use parchment if lined) and transfer to a cooling rack. Allow the loaf to cool completely before slicing for neat, even pieces.
- Slice, Serve, and Enjoy: Use a sharp serrated knife to cut the bread into thick or thin slices, depending on preference. Serve warm for melty chocolate goodness or at room temperature for a firmer texture. This bread is perfect with coffee, tea, or even a glass of cold milk.
Notes
- This banana bread is best made with very ripe bananas—the riper, the sweeter and more flavorful the loaf.
- Avoid overmixing the batter when combining dry and wet ingredients; overmixing can lead to a dense or rubbery texture.
- You can customize your loaf with mix-ins like walnuts, pecans, dried cherries, or mini chocolate chips. Just fold them in gently to keep the bread tender.
- For a softer crust, cover the loaf loosely with foil during the last 10 minutes of baking.
- Freezing works well—wrap the cooled loaf tightly in plastic wrap or foil, then place it in a labeled freezer bag for up to 3 months.
