Banana Bread with Chocolate Chips
A delightful treat that combines the flavors of sweet, ripe bananas and rich, melty chocolate chips, perfect for any gathering.
Ingredients
Main ingredients
- 3 pieces ripe bananas Use overly ripe bananas for maximum sweetness.
- 1/3 cup melted butter Can substitute with coconut oil or vegetable oil.
- 1 teaspoon baking soda Key leavening agent.
- 1 pinch salt
- 3/4 cup sugar Can replace with brown sugar for a deeper flavor.
- 1 large egg, beaten Can substitute with flaxseed meal for vegan option.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Whole wheat or gluten-free flour can be used.
- 1/2 cup semi-sweet chocolate chips Can swap with white or dark chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas with a fork until they are smooth.
- Pour in the melted butter and mix well.
- Stir in the baking soda and salt into the banana mixture.
- Mix in the sugar, beaten egg, and vanilla extract until fully combined.
- Gradually fold in the flour until just mixed.
- Finally, stir in the semi-sweet chocolate chips.
- Grease a loaf pan and pour the batter into it, spreading it evenly.
Baking
- Place the pan in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Can be refrigerated for about a week or frozen for up to 3 months.