Ingredients
Full chocolate chip banana bread recipe with instructions can be found in the recipe card.
- Butter.
- Brown sugar.
- Eggs.
- Bananas. Use overly ripe, soft bananas.
- Vanilla extract.
- Flour.
- Baking powder.
- Baking soda.
- Salt.
- Chocolate chips.
How to make chocolate chip banana bread
- Make the batter: In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and an electric mixer), cream the room temperature butter and sugar until light and fluffy. Scrape down the bowl with a rubber spatula half way through mixing. Beat the eggs in, mixing well after each addition. Add the bananas and vanilla and mix well. The batter will look a little split at this stage but it will come back together once you add the dry ingredients. Whisk together the flour, baking powder, baking soda and salt. Mix the flour mixture into the butter until just combined. Stir in the chocolate chips.
- Bake: Grease and line a loaf pan with parchment paper. Transfer the batter then place in the oven. Allow to bake for 45-60 minutes until a skewer inserted comes out clean. Cover with a piece of foil half way through baking if the banana loaf is browning too fast (as you can see happened to me).
- Allow to cool: It’s crucial to allow banana bread to cool completely before slicing. Not only will the bread slice better, the texture will also be better. Allow to cool on a wire rack then slice and serve.
Can I make banana bread ahead?
Wrap baked and cooled banana bread in parchment paper or foil and place in an airtight container to prevent it from drying out. You can also keep your banana bread in the fridge for up to a week. Allow to come to room temperature before serving. Banana bread also freezes very well. Wrap baked and cooled banana bread tightly in a layer of parchment paper and then foil. Place in a freezer-safe container or freezer bag and freeze for up to 3 months. You can also freeze slices of banana bread in the same way.
