SUPER MOIST CHOCOLATE CHIP BANANA BREAD
This super moist chocolate chip banana bread is loaded with ripe bananas and gooey chocolate chips. It’s soft, fluffy, and full of rich flavour—perfect for breakfast, snacking, or dessert with a warm drink.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping optional
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Make Batter:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Mix in mashed bananas.
Combine and Fold:
- Gradually stir in dry ingredients just until combined. Fold in chocolate chips gently.
Bake:
- Pour batter into the prepared pan and top with extra chocolate chips. Bake for 55–60 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
Cool and Serve:
- Let bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Bananas: Use very ripe bananas for the best sweetness and flavour.
- Add-ins: You can add chopped walnuts or pecans for crunch.
- Storage: Wrap and store at room temperature for 2–3 days or refrigerate for up to a week.
- Freezing: Freeze individual slices wrapped in plastic for up to 2 months.