Irresistibly Moist Chocolate Chip Banana Bread Recipe
A soft and tender chocolate chip banana bread loaf made with ripe bananas, brown sugar, and plenty of chocolate chips.
Equipment
- 1 9x5-inch loaf pan
- 2 mixing bowls 1 medium and 1 large
- 1 Whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 wire rack for cooling
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
Wet ingredients
- 3 very ripe bananas mashed
- 2 large eggs
- 3/4 cup light brown sugar
- 1/2 cup neutral oil such as canola or vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Mix-ins and topping
- 3/4 cup semi-sweet chocolate chips plus extra for topping
- 1/3 cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F and lightly grease a 9x5-inch loaf pan. Line with parchment if desired.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mash the bananas well. Add the eggs, brown sugar, oil, milk, and vanilla, then whisk until smooth and glossy.
- Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain.
- Fold in the chocolate chips and the chopped nuts, if using.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips over the surface.
- Bake for 55 to 60 minutes, until the top is golden brown and a tester inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor and moisture. Do not overmix the batter. Optional nuts can be omitted. The loaf slices best after cooling completely.