Description
A reliably moist banana bread featuring dark chocolate chips, perfect for using up overripe bananas.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened (or melted)
- 3/4 cup (150 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 medium very ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60 g) plain yogurt or sour cream (optional)
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. You can also use melted butter.
- Add the eggs, mashed bananas, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the banana mixture until just combined.
- Add the chocolate chips and fold them in gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
For best results, use ripe bananas and avoid overmixing the batter. You can add nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg