Description
A cozy, sweet, and reliable banana bread recipe packed with chocolate chips, perfect for using up very ripe bananas.
Ingredients
Main Ingredients
- 3 very ripe bananas (The spottier, the better.)
- 1/2 cup melted butter (Neutral oil can be used, but butter gives better flavor.)
- 2 large eggs
- 3/4 cup brown sugar (Can reduce to 1/2 cup for less sweetness.)
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (Optional but cozy.)
- 3/4 to 1 cup chocolate chips (Semi-sweet is classic. Reserve some for topping.)
Instructions
Preparation
- Preheat your oven to 350°F. Grease your 9×5 pan or line it with parchment.
- Mash the bananas in a big bowl. Leave some small lumps for texture.
- Whisk in the melted butter, brown sugar, eggs, and vanilla until smooth and glossy.
- Sprinkle in the baking soda, salt, and cinnamon, then stir again to distribute evenly.
- Add the flour and fold gently until no dry flour remains. Do not overmix.
- Fold in the chocolate chips, saving a few for the top.
- Pour the batter into the pan, add your reserved chips on top, and bake for 50 to 65 minutes.
- Check for doneness around 50 minutes. It’s ready when a toothpick comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 to 15 minutes, then lift it out to cool completely.
Notes
Storing banana bread properly is key to keeping it moist. Wrap tightly in plastic wrap or foil, then store in an airtight container. Can be stored on the counter for 2-3 days or refrigerated, though refrigeration may dry it out. Banana bread can also be frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American