Moist Chocolate Chip Banana Bread
Hey, you know those bananas sitting on your counter with the freckles? Don’t throw ‘em out.
They’re your ticket to something golden, gooey, and loaded with melty chocolate chips.
This is that banana bread your family/friends talk about weeks later. Moist, rich, and ridiculously easy to make.
Today, I am going to walk you through the steps to making that delicious, moist chocolate chip banana bread. Let’s get started?
What You’ll Need
- 3 ripe bananas (medium-large)
- 1/2 cup melted unsalted butter (cooled slightly)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional, but highly recommended)
- 1 cup semi-sweet chocolate chips (plus extra for topping, if you’re feeling fancy)
How to Make This Banana Bread: A Step-by-Step Guide
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it or line it with parchment paper.
Step 2:
In a big bowl, mash those bananas until mostly smooth, a few chunks are fine.
Step 3:
Stir in the melted butter. Then, add both sugars, eggs, and vanilla. Mix until everything’s well combined.
Step 4:
In another bowl, put together the flour, baking soda, salt, and cinnamon.
Step 5:
Add the dry ingredients to the wet. Stir gently until it just comes together. Don’t overmix here, this is banana bread, not a workout.
Step 6:
Fold in those beautiful chocolate chips. Reserve a few to sprinkle on top, because why not?
Step 7:
Put the batter into your prepared loaf pan. Smooth the top and scatter a few more chocolate chips over it.
Step 8:
Bake for 55-65 minutes. Start checking at the 55-minute mark. A toothpick should come out with a few moist crumbs, not raw batter.
Step 9:
Let it cool in the pan for about 10-15 minutes, then transfer to a wire rack. Or just eat it warm straight from the pan.
Common Mistakes to Avoid
- Using underripe bananas: You need those soft, spotty ones. Greenish bananas won’t give the same flavor or sweetness.
- Overmixing the batter: It makes the bread dense and sad. Stir just until the flour disappears.
- Skipping the parchment paper: Trust me, nothing ruins the mood like half your loaf stuck to the bottom.
- Baking too long or too short: Every oven is a little different. Don’t just set and forget, check at the 55-minute mark.
Recipe Best Tips
- Use a mix of brown and white sugar for a deeper, richer flavor.
- Room temperature eggs mix better. Cold eggs can seize up that melted butter.
- Want extra moisture? Add 2 tablespoons of sour cream or Greek yogurt.
- Feel free to toss in some chopped nuts for crunch.
- Want bakery-style? Slice a banana and lay it on top before baking.
Serving Suggestions
⑴ Slice it warm with a smear of butter.
⑵ Top with vanilla ice cream for dessert.
⑶ Pair it with coffee for a cozy morning.
⑷ Serve as-is and watch it vanish.
Storage and Freezing
- Room temp: Wrap it tightly in plastic wrap or foil. It stays moist for up to 3 days.
- Fridge: Good for up to a week. Reheat slices in the microwave for 10-15 seconds.
- Freezer: Slice it, wrap individually, and freeze for up to 3 months. Thaw overnight or microwave for a quick treat.
Frequently Asked Questions (FAQs)
Q: Can I use frozen bananas?
A: Yep. Thaw them first and drain any excess liquid before using.
Q: Can I skip the chocolate chips?
A: Of course. But you might get a few sad faces around the table.
Q: Can I use whole wheat flour?
A: Yes, but the bread will be a little denser. Try half-and-half if you’re easing into it.
Q: How do I know when it’s done?
A: Toothpick test. A few moist crumbs are fine. Just no wet batter.
Q: Can I turn this into muffins?
A: Totally. Bake at 350°F for 20-25 minutes.
Q: What if I don’t have brown sugar?
A: Use all white sugar, but the flavor won’t be quite as rich.
Q: Can I add peanut butter?
A: Yes, swirl in a few tablespoons before baking. Peanut butter + banana = magic.
Conclusion
So there you have it, the banana bread that makes you look like a baking genius with minimal effort.
If you try it out, I’d love to hear what you think! Share your version in the comments and don’t forget to snap a photo, too.
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Moist Chocolate Chip Banana Bread
Ingredients
Ingredients:
- 3 ripe bananas
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
- 1 cup chocolate chips plus extra for topping
Instructions
Step-by-Step Instructions:
- Preheat oven to 350°F. Grease or line a loaf pan.
- Mash bananas in a big bowl.
- Add butter, sugars, eggs, and vanilla. Mix well.
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Add dry ingredients to wet and stir until just combined.
- Fold in chocolate chips.
- Pour into pan and top with more chips.
- Bake 55-65 minutes. Cool before slicing.
Notes
- Make sure your bananas are super ripe.
- Don’t skip the cinnamon. It adds that cozy vibe.
- You can double the recipe and freeze one loaf.
