Chocolate Chip Banana Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
115 grams unsalted butter, softened
02 -
135 grams granulated sugar
03 -
2 large eggs, at room temperature
04 -
3 medium or large very ripe bananas, mashed (approximately 400 grams or 1 3/4 cups)
05 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
06 -
190 grams all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Mix-Ins
09 -
190 grams semisweet chocolate chips, divided (use mini chips or chocolate chunks if preferred)
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour a loaf pan measuring approximately 23 x 13 x 7 cm.
02 -
In a large mixing bowl, use a paddle attachment to cream together softened butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time, mixing until fully combined.
03 -
Mash the ripe bananas with a fork until they reach a chunky applesauce consistency. Stir in the mashed bananas and vanilla extract to the butter mixture, blending well.
04 -
In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the wet mixture and mix gently until just incorporated, avoiding overmixing.
05 -
Gently fold in 140 grams (approximately 3/4 cup) of the chocolate chips. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining chocolate chips evenly over the surface.
06 -
Bake in the centre of the preheated oven for 55–65 minutes, or until a skewer inserted into the centre comes out clean. Allow to rest for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Store at room temperature in an airtight container for up to 2 days or freeze, well-wrapped, for up to 3 months. Defrost at room temperature before serving.
02 -
Avoid refrigeration as it can dry out the loaf.