Introduction
There are few comfort foods as universally beloved as classic banana bread, but when you introduce melting pockets of semi-sweet chocolate, you elevate the experience entirely. This Chocolate Chip Banana Bread recipe is the perfect solution for those overripe bananas sitting on your counter. It delivers a moist, tender crumb with deep banana flavor, perfectly complemented by the richness of chocolate. It’s a simple, straightforward recipe that yields a bakery-quality loaf—ideal for breakfast, dessert, or a mid-afternoon treat.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 medium ripe bananas (about 350g), mashed
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 175 grams (1 cup) semi-sweet chocolate chips (plus extra for topping)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 175°C (350°F). Grease and flour a standard 23 x 13 cm (9 x 5 inch) loaf pan, or line it with parchment paper for easy removal.
- Cream the Wet Base: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
- Add Bananas: Gently fold the mashed bananas into the wet mixture until just combined. *Tip: Do not overmix here; lumps of banana are fine and add texture.*
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking ensures the leavening agent is evenly distributed.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. *Crucial Tip: Overmixing develops gluten, resulting in a tough, dry bread. Stop mixing as soon as the batter comes together.*
- Fold and Pour: Fold in the chocolate chips (reserving a handful for the top). Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips over the top.
- Bake: Bake for 55 to 65 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slicing too early can cause the bread to crumble.
Nutritional Information
A typical slice (assuming 1/12th of the loaf) contains approximately 280-320 calories. This bread is a good source of carbohydrates and provides potassium and dietary fiber from the bananas. Due to the butter and sugar content, it is best enjoyed in moderation. For a slightly healthier version, substitute half of the butter with applesauce.
Storage
Store leftover banana bread at room temperature, wrapped tightly in plastic wrap or kept in an airtight container. It will remain fresh for 2 to 3 days. For longer storage, refrigerate for up to 1 week, or freeze the cooled, tightly wrapped loaf (or individual slices) for up to 3 months. To reheat, wrap a slice in foil and warm in a low oven (150°C/300°F) for 10 minutes, or microwave briefly until soft.
Conclusion
This Chocolate Chip Banana Bread is undeniably rich and satisfying. Serve slices warm with a dollop of salted butter or a drizzle of honey for a truly decadent experience. For variations, try adding 1/2 cup of toasted walnuts or pecans along with the chocolate chips, or introduce a hint of warmth by stirring in 1 teaspoon of ground cinnamon with the dry ingredients. Enjoy this sweet, comforting classic!