Chocolate Chip Banana Bread Recipe
A delicious spin on a classic. Easy to bake, keeps well and tastes delicious. Perfect for afternoon tea, or as a cheeky breakfast snack.
This recipe is a spin on my classic banana bread recipe. Just as moist, just as delicious, extra sweet and chocolatey!
Chocolate chips in banana bread are an easy way to make a “boring” baked good anything but lame! Gooey chocolate globs throughout the loaf make for a delicious experience!
Be really, really careful to not overmix the recipe. You can mix the wet ingredients as much as you like, and you can mix the dry ingredients as much as you like. But when you combine them? DO NOT OVER MIX! At this stage I recommend you stop using your electric beater (if using one) and swap to a wooden spoon to combine the ingredients. It’s completely fine if the batter is a little lumpy. A few lumps never killed anyone… but overmixing did (cannot confirm if this is a fact…).
This loaf is awesome when fresh. If you’re keeping to for a few days, you can put a slice in the toaster or sandwich press to heat up the chocolate chips. Like fresh! I love to do this in the morning with my coffee, because some days a gal just needs to start her day with chocolate.
Try this out and let me know how it goes!
- 120 g butter , at room temperature
- 3/4 cup sugar
- 2 eggs , beaten
- 3 ripe bananas
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract , optional
- 3/4 cup semisweet chocolate chips
Preheat oven to 350℉, and grease and flour a loaf tin
In a stand mixer, cream together butter and sugar, add eggs
Crush bananas and add to mixer bowl, combine ingredients well
Sift together flour, soda and salt and add to the wet ingredient mixture. Add vanilla if using it
Stir in chocolate chips. Mix until just combined, be careful not to overmix! A few lumps are fine
Pour mixture into tin and bake for 1 hour
When the loaf is baked, allow it to sit in the tin for 10 mins before transferring it to a wire rack to cool
Keeps well refrigerated for up to a week
I like to cover the bread tin for the first 30 mins with a domed piece of tin foil. I find this stops it from browning too quickly!