Description
This Sweet Chocolate Chip Banana Bread is a moist and flavorful treat made with ripe bananas, buttery richness, and semi-sweet chocolate chips for a perfect balance of sweetness and texture. It’s easy to prepare, making it an ideal choice for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 5 oz unsalted butter (preferably Kerrygold), melted
- 3/4 cup sugar
- 2 eggs, room temperature (about 70°F)
- 3 ripe bananas, mashed until smooth with no large lumps
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour (King Arthur recommended)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Mix-ins
- 1 cup Ghirardelli semi-sweet chocolate chips
- 1/4 cup chocolate chips (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, cream together the melted butter and sugar until combined well. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract, mixing thoroughly until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon to ensure even distribution of leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing. This helps keep the bread tender. Fold in 1 cup of chocolate chips evenly into the batter.
- Transfer & Top: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the surface for a beautiful melted chocolate topping.
- Bake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool: Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- Do not overmix the batter to keep the bread moist and tender.
- Room temperature eggs help the batter come together smoothly and bake evenly.
- The cinnamon adds a gentle spice that complements the banana and chocolate beautifully.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Store banana bread tightly wrapped at room temperature for up to 3 days or refrigerate to extend freshness.
