Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread is moist, sweet, and chocolaty. Its banana flavor is complemented by the rich brown sugar, walnuts, and plump chocolate chips.

Course bread, Breakfast

Cuisine American

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 416kcal

Author Dina

Equipment

1 9x5 loaf pan

Ingredients

3/4 cup unsalted butter melted
1/4 cup granulated sugar
1/2 cup light brown sugar packed
2 eggs
1 tsp vanilla extract
4 ripe bananas
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup walnuts chopped

US Customary - Metric

Instructions

In a large mixing bowl, add the granulated sugar, brown sugar, and unsalted melted butter. Use an electric hand mixer to combine everything together for about 1 minute on medium-low speed.
Then add the vanilla extract along with the eggs and mix on medium speed.
Now, in a separate bowl, mash up 4 ripe bananas (medium-sized). Then mix them into the batter.
Then use a fine-mesh sieve to sift the dry ingredients (all-purpose flour, baking soda, and salt) into a separate bowl. Now mix the dry ingredients into the banana bread batter.
Lastly, add the chopped walnuts and semisweet chocolate chips. Fold them in with a spatula.
Coat a 9x5 loaf pan with non-stick cooking spray and fill with the batter. Tip: You can grease the pan with unsalted butter if you prefer not to use cooking spray.
Now top the banana bread batter with extra chocolate chips and bake at 350 degrees Fahrenheit for 60-70 minutes. After about 40 minutes, you can loosely tent the banana bread with foil to keep it from browning too much. Once it’s baked, let it cool in the pan for about 15-20 minutes before transferring to a cooling rack.

Notes

Sift the dry ingredients- Doing this breaks them apart so there are no clumps of flour in the batter. It also aerates the batter more.
Don't overmix the batter- Doing this can make the bread tough and rubbery. Mix only to incorporate the ingredients.
Don't overly brown the bread- To avoid the bread getting too brown, tent some aluminum foil over the top in the last 20 minutes of baking to keep the heat off the top.
Let it cool- After such a long bake time, it's best to let the bread sit and cool before cutting to avoid it crumbling.

Nutrition