Description
Moist and rich chocolate chip banana bread made with ripe bananas and pantry staples. A comforting and simple one-bowl recipe that's perfect for breakfast, dessert, or a snack.
Ingredients
3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
3/4 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth and stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract until well combined.
- Add the baking soda and salt, stir briefly, then gently fold in the flour until just incorporated.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with extra chocolate chips.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and moisture.
Try dark chocolate chunks or chopped walnuts as variations.
For a healthier version, reduce sugar to 1/2 cup or substitute half the flour with whole wheat.
To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezes well: wrap slices individually and store for up to 3 months.
Microwave a slice for 20–30 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
