Chocolate Chip Banana Bread (Printable Version)
Moist, sweet bread made with ripe bananas and studded with chocolate chips for the perfect homemade treat.
# Ingredients:
→ Dry Ingredients
01 -
180g all-purpose flour, spoon and leveled
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
→ Wet Ingredients
04 -
115g unsalted butter, melted and cooled slightly
05 -
60mL vegetable oil
06 -
150g granulated sugar
07 -
2 large eggs, at room temperature
08 -
1 teaspoon pure vanilla extract
09 -
360g mashed ripe bananas (about 3-4 medium)
→ Mix-ins
10 -
170g semi-sweet chocolate chips
# Steps:
01 -
Preheat oven to 175°C (350°F). Grease a 23x13cm (9x5 inch) loaf pan and line with parchment paper, leaving overhang on sides for easy removal.
02 -
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
03 -
In a large bowl, whisk together the melted butter, oil, sugar, eggs, and vanilla extract until well combined. Add the mashed bananas and mix thoroughly.
04 -
Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
05 -
Gently fold in the chocolate chips until evenly distributed throughout the batter.
06 -
Pour the batter into the prepared loaf pan. Bake in the center of the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the loaf browns too quickly, loosely tent with aluminum foil.
07 -
Allow the bread to cool in the pan until slightly warm or room temperature before slicing and serving.
# Notes:
01 -
Use very ripe bananas with brown spots for the best flavor and natural sweetness.
02 -
The bread can be stored at room temperature for up to 4 days when wrapped tightly in plastic wrap.