Chocolate Chip Banana Bread Recipe
Nothing beats this quick and easy Chocolate Chip Banana Bread recipe fresh from the oven! Only one bowl required to whip this up!
- 1 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 4 ripe bananas mashed
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips divided
Preheat oven to 350 degrees F.
Spray a 9x5 inch loaf pan with non-stick spray or line it with parchment paper (leave hanging over sides of pan) sprayed with non-stick spray. Set aside.
In a large bowl cream sugar and butter or in a stand mixer until smooth and creamy, about 2 minutes. Add eggs and bananas into mixing bowl, mix until completely combined.
Mix in baking soda, flour and salt until combined. Fold in ½ c. chocolate chips with spatula.
Pour batter into a greased 9'' x 5'' loaf pan. Top with remaining chocolate chips.
Bake at 350 for 1 hour or until the bread tests done. Let cool for 30 minutes before enjoying.
How do you keep chocolate chips from sinking into banana bread?
If you don't have mini chips you can use regular chocolate chips, but try tossing them in some flour before you add them to the batter. The flour sort of adheres to the batter and they don't sink as much.
Can frozen bananas be used for baking?
Yes, you can use frozen bananas for this recipe. Freezing ripe bananas is a great way to keep them on hand longer for recipes like this Chocolate Chip Banana Bread. Just peel the bananas and wrap them in plastic wrap. Store them in an airtight container (like a freezer bag or freezer-safe container) and they will keep for two to three months.
Why is my banana bread flat?
There are several reasons why your banana bread is flat:
- It's not fully baked. Be sure to check the doneness with either a toothpick or cake tester. You should check for doneness in the center of the banana bread. Under baked banana bread can fall flat after it cools.
- Be sure to accurately measure the wet ingredients. Banana bread that is too moist might turn out flat!
- Has your baking soda expired? Baking soda is what gives this bread its lift, so if it's expired it won't rise as much or at all. Also, don't substitute baking powder for this recipe otherwise the banana bread may not turn out the way it's supposed to.
- Did you substitute a different kind of flour? I've only tested this recipe with all-purpose flour. Other types of flour may not work as well and could result in your banana bread being flat.
Calories: 191kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 245mg | Potassium: 151mg | Fiber: 1g | Sugar: 14g | Vitamin A: 344IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg