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Chocolate Chip Banana Bread

A cozy loaf that smells like Sunday mornings and childhood smiles, this chocolate chip banana bread is a perfect blend of sweet ripe bananas, melty chocolate chips, and vanilla.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For a healthier option, swap half for whole wheat flour.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon ground cinnamon (optional)
Wet Ingredients
  • 0.5 cups unsalted butter, melted and cooled slightly Olive oil or coconut oil works for dairy-free.
  • 0.75 cups granulated sugar Or use 1/2 cup brown sugar for deeper flavor.
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium overripe bananas, mashed (about 1 1/2 cups)
Mix-ins
  • 1 cups semisweet chocolate chips Swap for dark or white chocolate, or use chopped chocolate for varied texture.
  • 0.5 cups chopped nuts Optional
  • 0.33 cups shredded coconut Optional
  • 1 tablespoon instant espresso Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, then stir in the vanilla.
  4. Fold in the mashed bananas until the batter is marbled.
  5. Gently fold the dry ingredients into the wet until just combined; a few flour streaks are okay.
  6. Fold in the chocolate chips, saving a handful to sprinkle on top.
Baking
  1. Pour the batter into the prepared pan, smooth the top, and scatter the reserved chocolate chips.
  2. Bake for 50-60 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
  3. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Store at room temperature in an airtight container for 2–3 days. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature or reheat slices in a toaster oven.