This chocolate chip banana bread is the perfect balance of moisture and banana flavor without being too dense! Sprinkled with mini chocolate chips throughout, this loaf is bound to be devoured before you know it!
Saturday July 18, 2020
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This banana bread is best within a few days of baking it, when kept in an airtight container at room temperature. If you can't finish it within that time frame, then the banana bread also freezes wonderfully. I often double the recipe and make two loaves, with one destined for the freezer. If you do decide to freeze a loaf (or half a loaf) simply allow to cool completely, then wrap in saran wrap and then tin foil to keep it fresh for up to 3 months.
Step 1: In a medium bowl, stir together flour, baking soda, baking powder and salt; set aside
Step 2: In a large bowl mix butter and sugar together until smooth, then whisk in eggs and vanilla extract
Step 3: Stir in mashed bananas and mix until thoroughly combined
Step 4: Add flour mixture to butter mixture in small additions, stirring well after each, then fold in mini chocolate chips
Step 5: Transfer batter to greased or lined pan and bake at 350 F for 50-60 minutes
I can't be the only one that has a banana graveyard in the freezer and even occasionally the fruit bowl. You know the place where all the brown, speckled bananas gather, begging to be made into something? This chocolate chip banana bread is the absolute best possible use for that collection of bananas. It is so moist and flavorful, and so easy to make. It is full of mini chocolate chips so you get a little chocolate in every bite. It is seriously so, so good! Sometimes I even make two and freeze some so that we can enjoy it on a moment's notice!
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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