Description
Craft a truly moist, bakery-style Chocolate Chip Banana Bread. Ripe bananas meet rich chocolate chips, enhanced by caramel notes from brown sugar. Easy instructions, complete nutrition.
Ingredients
- All-Purpose FlourThe structural backbone of our loaf, providing the necessary body and texture.
- Granulated SugarSweetens the bread, balancing the banana flavor and contributing to browning.
- Light Brown SugarAdds a deeper, more caramel-like sweetness and helps keep the loaf exceptionally moist.
- Baking SodaA crucial leavening agent that reacts with acidic bananas to create lift and a tender crumb.
- SaltEnhances all the flavors in the bread, preventing it from tasting flat.
- Overripe BananasThe star of the show, providing intense flavor, sweetness, and essential moisture to the loaf.
- Unsalted ButterAdds richness and contributes to the bread's tender texture; melted for easier incorporation.
- Neutral OilSuch as vegetable or canola oil, it ensures long-lasting moisture and a soft crumb.
- Large EggsAct as a binder, providing structure and richness to the batter, helping everything hold together.
- Alcohol-Free Vanilla ExtractEnhances the overall flavor profile with its warm, aromatic notes.
- Semi-Sweet Chocolate ChipsMelt into delightful pockets of gooey chocolate throughout the bread, offering bursts of sweetness.
Instructions
- Step 1:Prepare Your Oven and PanPreheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. This preparation prevents sticking and ensures a beautiful crust.
- Step 2:Combine Dry IngredientsIn a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt. Make sure there are no lumps in the sugars for a smooth batter.
- Step 3:Prepare Wet IngredientsIn a separate medium bowl, mash the overripe bananas thoroughly with a fork until mostly smooth but with a few small lumps remaining for texture. Add the melted butter, neutral oil, eggs, and alcohol-free vanilla extract to the mashed bananas, then whisk until well combined.
- Step 4:Mix Wet and Dry IngredientsPour the wet banana mixture into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf. Fold in the chocolate chips evenly.
- Step 5:Bake the LoafPour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil.
- Step 6:Cool and ServeAllow the banana bread to cool in the pan on a wire rack for 10-15 minutes before carefully removing it. Let it cool completely on the rack before slicing and serving. Transfer to plates and drizzle with sauce for the perfect finishing touch.
Notes
- Keep your loaf fresh and exceptionally moist for up to 3-4 days by storing it in an airtight container at room temperature, or freeze individual slices for a delicious grab-and-go treat later.
- To revive that "just-baked" warmth and melt those chocolate chips, gently warm a slice in the microwave for 10-15 seconds, or lightly toast it in a toaster oven.
- Elevate your serving by enjoying a warm slice with a dollop of vanilla ice cream, a smear of cream cheese frosting, or a rich drizzle of caramel sauce.
- For the most intense banana flavor and ultimate moisture, use bananas that are very overripe with plenty of brown spots; the darker they are, the sweeter and more fragrant your bread will be!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 380
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0.1g
- Protein: 35g