Banana Bread with Dark Chocolate Chips
This Banana Bread with Dark Chocolate Chips is a perfect blend of natural sweetness from ripe bananas and the rich, slightly bitter flavor of dark chocolate chips. Moist, tender, and easy to make, it’s an ideal treat for breakfast, dessert, or a snack.The dark chocolate chips add an indulgent twist to this classic favorite, making it even more irresistible.
Equipment
- 1 Medium Mixing Bowl – for wet ingredients
- 1 Large Mixing Bowl – for dry ingredients
- 1 Loaf Pan (9x5 inches) – for baking the banana bread
- 1 Whisk or Electric Mixer – for mixing the wet ingredients
- 1 Spatula or Wooden Spoon – for folding in dry ingredients and chocolate chips
- 1 Cooling Rack – for cooling the banana bread after baking
- 1 Measuring Cup – for wet ingredients like sugar and melted butter
- 1 Measuring Spoon – for measuring baking soda and salt
- 1 Toothpick or Cake Tester – to check if the bread is done
Ingredients
- 3 ripe bananas
- 1 1/2 cups 190g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup 115g unsalted butter, melted
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 175g dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- Mash the bananas in a medium bowl until smooth with some lumps remaining. Set aside.
- Mix the wet ingredients: In a separate bowl, whisk together the melted butter and sugar until combined. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract and mashed bananas until well combined.
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
- Fold in the dry ingredients: Gradually add the dry mixture to the wet ingredients. Stir gently until combined—be careful not to overmix.
- Add the chocolate chips: Fold in the dark chocolate chips until evenly distributed.
- Bake the bread: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place it in the preheated oven. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the bread: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Recipe Notes
- Banana Ripeness: The riper the bananas, the better! Overripe bananas (those with plenty of brown spots) provide the best sweetness and moisture for the bread.
- Chocolate Chip Options: You can use semi-sweet, milk chocolate, or even white chocolate chips depending on your preference. Dark chocolate chips give a rich, slightly bitter flavor that balances well with the sweetness of the bananas.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months.
- Mix-ins: Feel free to add nuts (such as walnuts or pecans) for extra texture and flavor. Just fold them in with the chocolate chips.
- Substitutions: For a dairy-free version, replace the butter with coconut oil or vegetable oil. You can also swap out the eggs for a flax egg or other egg substitutes to make it vegan-friendly.