Description
This Banana Chocolate Chip Bread is a moist and flavorful quick bread, perfect for breakfast or a cozy snack. It combines ripe bananas, rich butter, and sweet chocolate chips to create a delicious treat that’s easy to make and loved by all.
Ingredients
Scale
Wet Ingredients
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 â…“ tablespoons milk
- 3 ripened bananas
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking soda
Other
- ½ bag chocolate chips (about ¾ cup; adjust to preference)
Instructions
- Preheat the Oven. Begin by preheating your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray to ensure the bread doesn’t stick.
- Mix Wet Ingredients. In a large mixing bowl, cream together the room temperature unsalted butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated. Add the milk and mash in the ripened bananas until the mixture is smooth and combined.
- Combine Dry Ingredients. In a separate bowl, whisk together the flour and baking soda. This ensures even distribution of the baking soda throughout the flour for proper rising.
- Combine Wet and Dry Mixtures. Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Add Chocolate Chips. Fold in half a bag of chocolate chips, about ¾ cup, or adjust according to your preference for sweetness and chocolate flavor.
- Pour and Bake. Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- For an extra moist bread, use fully ripened bananas with brown spots.
- Chocolate chips can be substituted with chopped nuts or dried fruit if desired.
- To store, wrap the bread tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days.
- This bread can also be frozen for up to 2 months; slice before freezing for convenience.
- For a healthier option, substitute half the sugar with honey or maple syrup, and use whole wheat flour instead of all-purpose flour.
