Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and set aside.
- Cream together the softened butter and sugar until light and fluffy in a large bowl. Add eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, stirring gently to combine without overmixing.
- Fold in the chocolate chips evenly throughout the batter.
- Pour the batter into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cover with foil if the crust browns too quickly.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy the moist, chocolaty banana bread.
Notes
- For added flavor, consider mixing in cinnamon or chopped nuts.
- To store, keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freeze slices for up to 3 months for a quick sweet treat.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal Kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg