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!
Servings 12 servings
Calories 226kcal
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 180C/350F. Line a loaf pan with parchment paper, reserving a few inches on each side overhanging.
- In a large mixing bowl, add your flour, sugar, salt, baking soda and mix well. Add your mashed bananas, softened butter, vanilla extract, apple cider vinegar and mix of choice, and mix until just combined. Using a rubber spatula, fold through your chocolate chips of choice.
- Transfer your batter into the lined loaf pan. Top with extra chocolate chips and bake for 45-50 minutes, or until a skewer comes out just clean from the center.
- Remove banana chocolate chip bread and allow to cool in the pan completely.
Video
Notes
* 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.
Make banana bread muffins. Pour the batter into a greased muffin tin and bake for 18-24 minutes or until a toothpick comes out clean.
TO STORE: Leftovers will keep at room temperature, covered, for up to one week. To keep it longer, refrigerate it.
TO FREEZE: Place the cooled bread in a ziplock bag and store it in the freezer for up to 6 months.
If you’re craving banana bread but only have firm bananas, I’ve got you covered! Here are a few of my top tips for quickly ripening bananas:
- Oven. Bake them at 150C/300F for 10-15 minutes (in their peels) and let them cool completely before using.
- Overnight. The night before, place them in a brown paper bag. By the morning, they’ll be ripened.
- Microwave. Microwave the bananas in their peels in 30-second intervals until soft. Let them cool completely.
Nutrition
Serving: 1slice | Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Sodium: 195mg | Potassium: 22mg | Fiber: 5g | Vitamin A: 360IU | Calcium: 19mg | Iron: 2mg | NET CARBS: 24g