Chocolate Chip Banana Bread

My family cannot resist this chocolate chip banana bread recipe. It is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 226kcal

Author Arman Liew

Ingredients

2 cups all-purpose flour gluten-free, if necessary
1 cup sugar * See notes
1/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups banana approximately 4 bananas
1/2 cup butter softened
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 cup milk
1/2 cup chocolate chips
1/4 cup walnuts optional

Instructions

Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper, leaving a few inches of overhanging paper on each side.
In a large mixing bowl, add the flour, sugar, salt, and baking soda and mix well. Add the mashed bananas, softened butter, vanilla extract, and apple cider vinegar, and mix until just combined. Using a rubber spatula, fold through the chocolate chips of choice.
Transfer the batter into the lined loaf pan. Top with extra chocolate chips and bake for 45-50 minutes, or until a toothpick comes out mostly clean from the center (a few moist crumbs are great).
Remove the banana chocolate chip bread and allow it to cool in the pan completely before slicing.

Video

Notes

Sugar option: White sugar is best. You can also use half brown sugar/coconut sugar and half white sugar. Avoid using all brown sugar, as the flavor will be too deep.
Flour: I also successfully tested white whole wheat flour and gluten-free all-purpose flour. If you use the latter, ensure the flour has xanthan gum added. I like Bob's Red Mill brand.
Leftovers: Keep at room temperature for five days or in the refrigerator for two weeks. Freeze slices for up to 6 months.

Nutrition