Banana Chocolate Loaf (Printer-Friendly Layout)
Fluffy, rich banana loaf overflowing with chocolate chips. Makes mornings, breaks, and dessert way better—every bite is pure happiness.
# Ingredients You'll Need:
→ Main
01 -
170 grams semi-sweet chocolate chips
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3 very ripe bananas, mashed
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2 large eggs
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150 grams granulated sugar
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115 grams unsalted butter, softened at room temp
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220 grams all-purpose flour
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5 grams baking powder
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5 grams fine salt
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2.5 grams baking soda
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5 milliliters vanilla extract
# Step-by-Step Instructions:
01 -
Just let your loaf chill in the pan for about 15 minutes. Then carefully move it to a rack and hang tight until it cools completely before you cut in.
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Put the pan in the middle of your oven and bake for about an hour. Once a toothpick poked into the center has just a few sticky crumbs, you’re good. If the top looks like it’s browning too fast, just lay a piece of foil over it for the last 10 to 15 minutes.
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Spoon the batter into your loaf pan, smooth out the top, and scatter those saved chocolate chips over everything.
04 -
Keep back a bit of your chocolate chips for the topping. Gently stir the rest into your batter.
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Grab your mixer, set it on low, and toss your dry mix into the wet ingredients little by little. Stop as soon as you can't see the flour anymore to keep things soft.
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Tip your mashed bananas in and stir—don’t go crazy, some lumps are awesome for texture.
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Mix in the eggs one by one, scraping the bowl after each. Splash in that vanilla too and give it all a quick stir.
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Use a stand or hand mixer (paddle works best!) to whip butter with sugar on medium-high until it looks light and fluffy. Give it three minutes or so.
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Throw flour, baking powder, baking soda, and salt into a bowl. Whisk everything together really well. Set aside for a minute.
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Heat oven up to 180°C. Either spray a loaf pan or line it with parchment paper.
# Extra Tips and Tricks:
01 -
Swap out your chips for dark chocolate chunks or mini chips for a deeper cocoa flavor.
02 -
Toss in 60 grams of chopped pecans or walnuts when you add the chips if you’re all about crunch.
03 -
Wrap your bread tight. Leave it out for 3 days, stash in the fridge for up to a week, or freeze slices to save for later.