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Chocolate Chip Banana Bread

Irresistibly Fluffy Chocolate Chip Banana Bread You’ll Love

This Chocolate Chip Banana Bread transforms ripe bananas into a deliciously moist treat, combining rich flavors and a tender crumb.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 140 g Unsalted Butter Provides richness and moisture; margarine can be used for a dairy-free option.
  • 140 g Golden Caster Sugar Sweetens the bread for a tender texture; regular sugar works as well.
  • 2 pieces Eggs Acts as a binder and leavening agent; use flax eggs for vegan substitute.
  • 1 tsp Vanilla Extract Enhances flavor; can be omitted if needed.
  • 140 g Self-Raising Flour Gives structure; all-purpose flour with baking powder can be used.
  • 1 tsp Baking Powder Leavening agent for proper rise.
  • 3 pieces Ripe Bananas Adds natural sweetness and moisture; the riper, the better.
  • 100 g Chocolate Chips Adds chocolate flavor; dark or white chocolate can be used for a twist.
Optional Topping
  • Additional Chocolate Chips For sprinkling on top before baking.

Equipment

  • Oven
  • Loaf Tin
  • Mixing Bowl
  • Electric Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (160°C fan/gas 4). Grease a 900g loaf tin and line it with baking parchment.
  2. In a large mixing bowl, cream together the softened unsalted butter and golden caster sugar until light and fluffy (3-5 minutes).
  3. Gradually add the beaten eggs and vanilla extract, mixing well after each addition until the batter becomes smooth and glossy (2-3 minutes).
  4. Gently fold in the self-raising flour, baking powder, and mashed ripe bananas until just combined; do not overmix.
  5. Fold in the chocolate chips, reserving a handful for topping. Ensure they are evenly distributed throughout the batter.
  6. Spoon the batter into the prepared loaf tin and smooth the top. Sprinkle the reserved chocolate chips on top.
  7. Bake in the preheated oven for about 50 minutes or until a skewer comes out clean when inserted into the center.
  8. Allow the bread to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 230mgFiber: 2gSugar: 12gVitamin A: 250IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Ensure your bananas are very ripe for maximum sweetness. Store the banana bread in an airtight container for up to 5 days, or freeze slices for longer storage.

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