Super Moist Chocolate Chip Banana Bread
This Super Moist Chocolate Chip Banana Bread is the best from-scratch recipe featuring chocolate chips and bananas.
Equipment
- 9×5 Loaf Pan
- Electric hand mixer
- rubber spatula
Ingredients
Wet Ingredients
- ½ cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- 1 large egg at room temperature
- 3-4 overripe bananas
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups semi-sweet mini chocolate chips divided
Instructions
Preparation
- Preheat oven to 350 degrees F (180 degrees C).
- Grease your 9x5 loaf pan generously with shortening or baking spray.
- In a large mixing bowl, cream the unsalted butter and brown sugar together for 3-5 minutes until nice and smooth.
- Break up the bananas and mash them into the creamed butter and sugar until as smooth or as chunky as you like.
- Mix the room temperature egg with the bananas and butter, then add vanilla and beat well.
- Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet ingredients, stirring until just combined.
- Stir in 1 cup of the mini chocolate chips until they're dispersed throughout the batter.
- Pour the batter into your prepared loaf pan and sprinkle the top with the remaining ½ cup of chocolate chips.
- Bake for 55-60 minutes, or until a knife or cake tester poked into the middle has no wet batter.
- Let cool for 30 minutes to one hour before slicing.
- Wrap the cooled banana bread in plastic wrap and keep in the fridge for 4-5 days.
Notes
Don't have enough bananas? Replace the missing banana with ½ cup of applesauce! For ripening bananas, bake at 300°F for 15 minutes or place in a brown paper bag overnight.
Nutrition
Serving: 1sliceCalories: 267kcalCarbohydrates: 50gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 17mgSodium: 40mgFiber: 3gSugar: 27g
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