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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread: Moist & Irresistibly Delicious!

This Chocolate Chip Banana Bread is moist, delicious, and easy to make, perfect for transforming overripe bananas into a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour substitute whole wheat for a nuttier flavor
  • 1 teaspoon baking soda helps the bread rise
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter melted, or use plant-based for dairy-free
  • 0.5 cups vegetable oil keeps loaf moist
  • 1 cup granulated sugar balances sweetness
  • 2 large eggs or use flax eggs for vegan option
  • 1 teaspoon pure vanilla extract
  • 1.5 cups mashed ripe bananas the riper, the better
  • 1 cup semi-sweet chocolate chips or mix with nuts

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, mix melted butter, vegetable oil, and sugar until smooth, then add eggs and vanilla.
  4. Blend in mashed ripe bananas until incorporated.
  5. Gently fold the dry mixture into the wet mixture, ensuring not to overmix.
  6. Fold in the chocolate chips gently.
  7. Pour batter into the prepared loaf pan and bake for 50-60 minutes, checking doneness with a skewer.
  8. Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 1IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. Can be frozen for up to 3 months.

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