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Chocolate Chip Banana Bread

This cozy Chocolate Chip Banana Bread is a delightful combination of warm bananas and melted chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap with whole wheat pastry flour for a nuttier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon Optional, toast a pinch for extra warmth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Coconut oil is a great dairy-free substitution.
  • 3/4 cup granulated sugar Use 1/2 cup for a less sweet loaf or swap half for brown sugar.
  • 2 large eggs, room temperature Applesauce can replace one egg for a vegan-ish texture.
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas very soft and mashed About 1 1/2 cups; the riper, the more banana flavor.
Mix-ins
  • 3/4 cup chocolate chips Mix semisweet and dark or use chopped chocolate.
  • 1/2 cup chopped walnuts or pecans Optional for extra crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Mixing
  1. In a large bowl, whisk the melted butter and sugar until glossy.
  2. Add the eggs one at a time, then whisk in the vanilla.
  3. Stir in the mashed bananas until the mixture becomes silky.
  4. Gently fold the dry ingredients into the wet mixture just until combined.
  5. Fold in the chocolate chips and nuts, if using.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Bake for 55 to 65 minutes, or until a toothpick comes out with a few moist crumbs.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Store wrapped in plastic or an airtight container for up to 3 days at room temperature. Freezes beautifully.