Chocolate Chip Banana Bread
Tender, moist banana bread is packed with mini chocolate chips for a special breakfast or afternoon snack. This chocolate chip banana bread is a hit with kids and adults alike!
Servings 12
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 2 cups mashed ripe bananas from about 4 large bananas
- 14 tablespoons unsalted butter melted
- 1 ¼ cups mini chocolate chips
- 2-3 tablespoons coarse sugar optional
Instructions
- Preheat the oven to 350°F. Grease a 10" x 5" x 3 ½" loaf pan with butter or nonstick cooking spray and set aside.
- In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
- In a separate large bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Gently fold in the mini chocolate chips.
- Pour the batter into the prepared pan and if desired sprinkle the top with a bit of coarse sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for at least an hour before slicing.
Notes
I prefer mini chocolate chips in this banana bread recipe because they disperse better in this particular batter. If you use regular chocolate chips, toss them with a tablespoon of flour before folding them into the batter and note that many of them may still sink towards the bottom of the banana bread while baking.
Recipe slightly adapted from Dominique Ansel’s banana bread recipe