Chocolate Chip Banana Bread Recipe
Banana bread gained popularity in the U.S. during the 1930s when baking soda and baking powder became common household ingredients. This was also around the time when resourceful cooks looked for ways to use overripe bananas instead of throwing them away.
Equipment
- Mixing bowls
- Fork or potato masher (for mashing bananas)
- Spatula or spoon for stirring
- Measuring cups and spoons
- 9x5-inch loaf pan
- Parchment paper (optional, for easy cleanup)
- Toothpick (for testing doneness)
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter (unsalted)
- 3/4 cup sugar (white or brown, depending on preference)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Mash the Bananas: In a mixing bowl, mash the bananas using a fork or potato masher until smooth and free of large lumps.
- Mix Wet Ingredients: Add the melted butter to the mashed bananas and stir well. Then, add the sugar, beaten egg, and vanilla extract. Mix until everything is well combined.
- Add Dry Ingredients: Sprinkle in the baking soda and salt. Stir gently to combine. Gradually add the flour, stirring until the batter is smooth.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter until they are evenly distributed.
- Pour and Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Serve: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.