Ingredients
Equipment
Method
- Preheat your oven to 350˚F. Butter and flour a bread loaf pan.
- In a mixing bowl using the paddle attachment, cream together the softened butter and sugar.
- Add the lightly beaten eggs. Mix until combined.
- Mash the bananas with a fork until they resemble chunky applesauce. Add the mashed bananas and the vanilla extract to the mixing bowl. Mix until blended.
- Whisk together the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the mixing bowl and mix until incorporated.
- Fold in 3/4 cup of the chocolate chips. Transfer the batter to the prepared bread pan. Sprinkle the remaining 1/4 cup of chocolate over the top.
- Bake at 350˚F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread rest for 10 minutes before transferring it to a wire rack to cool.
Nutrition
Notes
To store the banana bread at room temperature, cover it and keep it for up to 2 days. You can refrigerate it for 3 to 5 days, but refrigeration may dry out the bread. To freeze, wrap the bread in foil and freeze for up to 3 months. Thaw at room temperature for 3 hours before serving.