Description
A delicious and easy recipe for classic chocolate chip banana bread, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup (6 ounces) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Stir in the mashed bananas until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- For a richer flavor, you can use dark chocolate chips or a mix of different chocolate types.
- If you don’t have one cup of chocolate chips, use whatever amount you have on hand.
- The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-65 minutes
- Category: Dessert/Quick Bread
- Method: Baking
- Cuisine: American