Description
Moist and chocolate-packed, this one-bowl chocolate chip banana bread is the perfect use for overripe bananas. It’s simple, comforting, and always a crowd-pleaser.
Ingredients
1/2 cup unsalted butter, softened (8 Tbsp)
2/3 cup granulated sugar
2 large eggs, room temperature
3 very ripe bananas (about 1 3/4 cups mashed)
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips (3/4 cup in batter, 1/4 cup on top)
Instructions
1. Preheat oven to 350°F. Butter and flour a 9×5-inch loaf pan.
2. Cream together softened butter and sugar.
3. Add beaten eggs and mix well.
4. Mash bananas, stir in vanilla, and add to the bowl.
5. In another bowl, whisk flour, baking soda, and salt.
6. Mix dry ingredients into wet until just combined.
7. Fold in 3/4 cup chocolate chips.
8. Pour batter into the pan and top with remaining chips.
9. Bake for 55–65 minutes, until a toothpick comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for best flavor and moisture.
Tent the loaf with foil if it browns too quickly.
For dairy-free: use coconut oil and dairy-free chocolate chips.
Can be frozen for up to 3 months in slices or whole.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg