Milk Chocolate Chip Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Potato masher or fork
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 3 large ripe bananas mashed
- 75 gram granulated sugar
- 75 gram light brown sugar packed
- 80 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine sea salt
- 2 gram ground cinnamon optional
- 170 gram milk chocolate chips plus extra for topping
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork or masher until mostly smooth with small lumps remaining.
- Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
- Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until no dry streaks of flour remain.
- Fold in the milk chocolate chips and walnuts, if using, until evenly distributed without overmixing the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula, then sprinkle extra chocolate chips over the surface.
- Bake the banana bread on the center rack for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan on a cooling rack for 10 minutes.
- Carefully lift or turn out the loaf from the pan and let it cool on the rack for at least 5 more minutes before slicing and serving.
Notes
For best results, use very ripe bananas with plenty of brown spots, as they add more sweetness and moisture to the bread. Avoid overmixing once the flour is added, or the loaf can turn dense instead of tender. If the top is browning too quickly before the center is done, tent the loaf loosely with foil during the last 15–20 minutes of baking. Letting the bread rest fully improves sliceability and flavor, and it actually tastes even better the next day. Store leftovers tightly wrapped at room temperature for 2–3 days, or freeze individual slices for quick snacks.
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