Description
A cozy loaf of Chocolate Chip Banana Bread with tender crumb and molten chocolate pockets, perfect for cool mornings or afternoon tea.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs at room temperature
- 1 1/2 cups mashed very ripe bananas (about 3 medium bananas)
- 1/4 cup plain yogurt or milk
- 1 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips, plus a few extra for the top
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light. Add the eggs one at a time, then beat in the mashed bananas, yogurt (or milk), and vanilla until combined.
- Fold the dry ingredients into the wet mixture gently until no flour streaks remain. Be careful not to overmix.
- Stir in 1 1/4 cups chocolate chips, saving a few to sprinkle on top. Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for best flavor. Room temperature eggs and butter blend more evenly. Don’t overmix to keep the bread soft.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American