Moist Chocolate Chip Banana Bread
This Moist Chocolate Chip Banana Bread is a game-changer for those brown bananas sitting on your counter. It’s buttery, tender, and packed with melty chocolate.
Ingredients
4 overripe bananas
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips
Instructions
1. Preheat oven to 350 degrees F. Grease a 9×5 metal loaf pan; set aside.
2. In a small bowl, mash the bananas; set aside.
3. In a large bowl, use a hand mixer to cream together butter and sugars for 2 to 3 minutes, until well combined and fluffy.
4. Add in the eggs, mashed banana and vanilla and mix well.
5. Sift the flour, baking soda, baking powder and salt into the wet ingredients, then fold in until just combined. Fold in 3/4 cup of the chocolate chips.
6. Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 50 to 60 minutes, or until the bread is set and a knife inserted into the center comes out clean. Allow the bread to cool for at least 20 minutes before serving.
Notes
Store at room temperature covered with plastic wrap or sealed in an airtight container for up to 4 days.
Freeze for up to 3 months by wrapping in plastic wrap and storing in a freezer-safe bag.
You can substitute chocolate chips for walnuts or pecans if preferred.
Find it online: https://sweetcraftrecipes.com/moist-chocolate-chip-banana-bread/