Moist Chocolate Chip Banana Bread

By Diana Rattray

Updated 12/17/18

Chocolate Chip Banana Bread
Diana Rattray
  • Total: 80 mins
  • Prep: 10 mins
  • Cook: 70 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
285 Calories
15g Fat
34g Carbs
5g Protein
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 96mg 32%
Sodium 316mg 14%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 9%
Protein 5g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a flavorful banana bread from Mitzi, made with chocolate chips and mashed ripe bananas. The chocolate chips add just enough chocolate flavor to the bread. If you like nuts in your banana bread, feel free to add about 1/2 cup of chopped pecans or walnuts.

Are your bananas still too firm to make banana bread? One way to ripen them very quickly is to place the unpeeled bananas on a foil-lined baking sheet and bake in a preheated 350° F oven for about 15 minutes, or until blackened.

Ingredients

  • 1 cup granulated sugar
  • 4 ounces butter, softened
  • 1 1/2 cups mashed bananas
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips

Steps to Make It

  1. Heat the oven to 325° F (165° C/Gas 3). Grease and flour a 9-by-5-by-3-inch loaf pan.

  2. Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla.

  3. Combine dry ingredients and stir into the first mixture just until moistened.

  4. Fold in chocolate chips until well incorporated.

  5. Pour the batter into the prepared loaf pan. Cover the pan loosely with a tent of aluminum foil.

  6. Bake in the preheated oven for 30 minutes. Remove foil and continue baking for 30 to 40 minutes or until wooden pick inserted tests done.

  7. Cool in the pan on a rack for 10 minutes and then remove the bread from the pan to cool completely before slicing.