Ingredients
Equipment
Method
- Preheat your oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D).
- Cream together 1/2 cup softened butter and 2/3 cup sugar in a mixing bowl using the paddle attachment. Add 2 lightly beaten eggs.
- Mash bananas with a fork until they reach the consistency of chunky applesauce. Add the mashed bananas to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
- Whisk together the dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add the dry mixture 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 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 bread at room temperature, cover it and keep it for up to 2 days. If you refrigerate it, it may dry out, but it can last 3 to 5 days. You can freeze the bread by wrapping it in foil for up to 3 months, then thaw it at room temperature for 3 hours before serving.