Save A moist, tender banana bread loaded with melty chocolate chips—perfect for cozy weekends or anytime you crave a comforting treat.
This is one of my favorite recipes to bake when I want something sweet yet comforting. It reminds me of weekend mornings with family.
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Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Wet Ingredients: ½ cup (115 g) unsalted butter, melted and cooled, ¾ cup (150 g) granulated sugar, 2 large eggs, room temperature, 1 teaspoon pure vanilla extract, 3 medium ripe bananas, mashed (about 1 ¼ cups)
- Mix-ins: 1 cup (170 g) semi-sweet chocolate chips
- Optional: ½ cup (60 g) chopped toasted walnuts or pecans
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Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 3:
- In a large mixing bowl, whisk melted butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and mashed bananas until well combined.
- Step 4:
- Add dry ingredients to wet ingredients and fold gently with a spatula until just combined—do not overmix.
- Step 5:
- Fold in chocolate chips and nuts (if using).
- Step 6:
- Pour batter into prepared loaf pan. Smooth the top and sprinkle a few extra chocolate chips over the surface if desired.
- Step 7:
- Bake for 50&60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 8:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save Many family gatherings have been brightened by this banana bread, often eaten warm while sharing stories.
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Notes
Serve warm with a pat of butter or a drizzle of honey. Pairs beautifully with coffee or black tea.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk and spatula, measuring cups and spoons, parchment paper, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter), soy (in some chocolate chips), tree nuts (if using nuts). Check chocolate chips and nut packaging for possible allergen cross-contamination.
Save 
This banana bread always brings smiles; perfect for any time you want a comforting treat.
Recipe FAQs
- → How ripe should the bananas be?
Choose very ripe bananas with brown spots for maximum sweetness and moisture.
- → Can I substitute the chocolate chips?
Yes, semi-sweet chocolate chips are standard, but dark or milk chocolate works well too.
- → What is the best way to avoid a dense loaf?
Fold dry ingredients gently into wet to maintain air and prevent overmixing.
- → Are nuts necessary in this bread?
Nuts are optional and add crunch, but the bread is delicious without them.
- → How should I store the bread?
Store at room temperature in an airtight container for up to 3 days, or refrigerate longer.
