This Classic Banana Bread (With Mini Chips) is perfectly moist on the inside, browned on the outside, and chock-full of mini chocolate chip goodness! It’s a crowd-pleaser for breakfast, sweet afternoon snacks, and dessert. The smell as it bakes it absolutely heavenly!
Be sure to use overripe bananas for this recipe. (They should be about as brown and mushy as they get!) This is a necessity for both texture and sweetness.
I’ve also tested this bread with the oven-ripened bananas hack, and found it works wonderfully! You can read more about how and when to use this approach HERE.
The mini chocolate chips are also a must to perfectly scatter the delicious chocolate bites all throughout the bread!
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Kitchen Equipment:
- A Loaf Pan (approx. 10” x 5”)
- 1 Small Bowl + 1 Medium Bowl + 2 Large Bowls
- Toothpicks
- A Cooling Rack
Servings: 1 Loaf / 8 Slices
Ingredients:
- 1 1/2 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt (I use sea salt, ground fine/medium)
- 1/2 Cup Unsalted Butter, room temperature/slightly softened
- 3/4 Cup Cane Sugar
- 2.5 Medium Bananas, overripe
- 2 Eggs, room temperature, beaten
- 1 Tsp Vanilla Extract
- 1 Cup Mini Semi-Sweet Chocolate Chips (+ 2 Tbsp Extra To Sprinkle On Top)
Directions:
PREP
Let the eggs and butter come to room temperature
Line a loaf pan with parchment paper and set it aside
BAKE
Preheat the oven to 350º
In a small bowl, beat the eggs, then set aside
Next, in a large bowl, whisk together the flour, baking soda, and salt, and set aside
In a second large bowl, briefly soften the butter for a few seconds in the microwave (if needed)
Add the sugar into the butter bowl, and using a spoon, mash them together until evenly combined
In a medium bowl, mash the bananas thoroughly with a fork
Add the mashed bananas, beaten eggs, and vanilla into the butter/sugar bowl, and briefly beat together with a hand mixer on low until combined
Next, add the dry ingredients into the wet ingredients, and stir them together with a spoon, finishing it off with a few seconds of the hand mixer on low (It will be a little lumpy from the natural texture of the banana, but otherwise smooth and combined. Take care not to overmix!)
Fold in the 1 Cup of the mini chocolate chips
Add the batter evenly into the lined loaf pan
Sprinkle the extra 2 Tbsp of the mini chocolate chips on top
Bake until a toothpick comes out clean ~ Approximately 50-55 minutes (Ovens will vary so do keep an eye on it!)
Let the bread cool in the pan on a cooling rack
After fully cooling, slice, and enjoy!
[Bread can be stored covered/airtight at room temperature.]