Ingredients
Equipment
Method
- Preheat your oven to 350˚F. Butter and flour a 9.25"L x 5.25"W x 2.75"D bread loaf pan.
- In a mixing bowl using the paddle attachment, cream together the softened butter and sugar until light and fluffy. Add the lightly beaten eggs and mix until combined.
- Mash the bananas with a fork until they resemble chunky applesauce. Add the mashed bananas and vanilla extract to the mixing bowl. Mix until the ingredients are blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in the mixing bowl. Mix only until the flour is 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 in the pan for 10 minutes before moving it to a wire rack to cool completely.
Nutrition
Notes
To store the bread at room temperature, cover it and keep it for up to 2 days. Refrigeration is not recommended as it can dry out the bread, but it can be stored for 3 to 5 days if necessary. You can wrap the bread in foil and freeze it for up to 3 months. Thaw frozen bread at room temperature for 3 hours before serving.