Chocolate Chip Banana Bread

This easy Chocolate Chip Banana Bread is soft, moist, and flavorful. The secret is to really load up on bananas (you need 5 large!) and use brown sugar instead of white. Add chocolate chips (or nuts or dried fruit) for texture and sweetness.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings (1 slice each)

Calories 336kcal

Author Meggan Hill

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter softened (see note 1)
3/4 cup brown sugar
2 eggs at room temperature
1 teaspoon vanilla
2 1/2 cups mashed ripe bananas (about 5 large, see note 2)
1/2 cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Coat a loaf pan with butter or line with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a standing mixer fit with the paddle attachment, or with an electric hand mixer by hand, cream together the butter and sugar until pale and fluffy, about 5 minutes.
Add eggs one at a time, beating after each addition. Beat in vanilla bananas, and chocolate chips. Add flour mixture in 3 batches and beat until just incorporated (do not overmix).
Pour into prepared pan and smooth the top. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 50 minutes, checking every 5 minutes after until done. Cool 10 minutes in pan, then transfer to a wire rack to cool completely, about 1 hour.

Notes

Butter: Refrigerated butter generally softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. Still too firm? Cook for another 40 seconds at 10% power.
Bananas: Use fully-ripe or slightly overripe bananas (brown spots mean naturally sweet!). See Recipe FAQs for tips on how to ripen bananas in your oven. If you're short on mashed bananas, add unsweetened applesauce to reach 2 1/2 cups.
Yield: This recipe makes 1 (2-pound) loaf, enough for 8 generous slices.
Storage: Store leftovers in an airtight container at room temperature for up to 4 days.
Freezer: The loaf can be wrapped in parchment or foil and placed in a zip-top plastic bag and frozen up to 3 months. Thaw at room temperature.

Nutrition