Description
This Banana bread combines the sweetness of ripe bananas with melty chocolate, always moist and flavorful! Love this recipe!!
Ingredients
Scale
- 4 overripe bananas, mashed (approximately 2 cups)
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2– 1 cup chocolate chips (semi-sweet or dark, depending on your preference)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- In the bowl of your stand mixer, add the softened butter and both sugars and cream together for 2-3 minutes.
- Stir in the mashed, eggs, and vanilla extract. Mix until the mixture is smooth and evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be cautious not to overmix; a few lumps are fine.
- Fold in most of the chocolate chips, distributing them evenly throughout the batter. (Hold back a few chocolate chips to sprinkle over the top.)
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula and sprinkling the reserved chocolate chips on top.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking to maintain moistness).
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
*To quickly get your butter to room temperature–place in microwave for 1 min at 10% power (level 1)
*To quickly get your eggs to room temperature, place in a bowl of warm water