Description
A classic and moist chocolate chip banana bread recipe that’s perfect for using up ripe bananas.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 very ripe medium bananas, mashed (about 1 cup)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Let the banana bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Slice and serve. Store leftovers tightly wrapped at room temperature for up to 3 days.
Notes
- Ensure bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter to ensure a tender crumb.
- If the top browns too quickly during baking, loosely tent with aluminum foil.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days.