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–+ servings
chocolate banana chip bread

Moist Chocolate Chip Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Fork or potato masher
  • 1 9x5-inch loaf pan
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Wire rack

Ingredients
  

  • 3 large ripe bananas mashed
  • 120 gram unsalted butter melted and slightly cooled
  • 150 gram granulated sugar
  • 50 gram light brown sugar packed
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour
  • 5 gram baking soda
  • 3 gram fine salt
  • 2 gram ground cinnamon optional
  • 160 gram semi-sweet chocolate chips
  • 60 gram chopped walnuts optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a large bowl mash the bananas with a fork until mostly smooth with a few small lumps.
  • Whisk in the melted butter until fully combined with the mashed bananas.
  • Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana mixture and whisk until smooth.
  • In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
  • Fold in the chocolate chips and walnuts, reserving a small handful of chocolate chips for topping if desired.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the reserved chocolate chips evenly over the top of the batter.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  • Remove the pan from the oven and place it on a wire rack to cool for 15 to 20 minutes.
  • Carefully lift the banana bread from the pan, transfer it directly to the wire rack, and let it cool until just warm before slicing and serving.

Notes

For extra moist bread, use very ripe bananas with lots of brown spots and avoid overmixing once the flour is added, which can make the loaf dense. If the top is browning too quickly during baking, tent the pan loosely with foil for the last 15 minutes. Letting the bread rest fully before slicing helps it set and makes cleaner slices, and it actually tastes even better the next day as the flavors meld. Store tightly wrapped at room temperature for up to three days or freeze individual slices for quick snacks, toasting them lightly to refresh the texture.
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