- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 3 medium to large ripe bananas, mashed (about 1¾ cups)
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, divided
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.In a large mixing bowl, cream together the softened butter and sugar until smooth.Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.Mash the ripe bananas with a fork until slightly chunky, then mix them into the bowl.In a separate bowl, whisk together the flour, baking soda, and salt.Slowly stir the dry ingredients into the wet mixture until just combined. Do not overmix.Fold in ¾ cup of chocolate chips, reserving the rest for the top.Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips over the batter.Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- Use very ripe bananas for the best sweetness and moisture.
- Avoid overmixing to keep the bread soft and tender.
- Cover the loaf loosely with foil if the top browns too quickly.
- Store at room temperature for 2 to 3 days or freeze for up to 3 months.
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Skill Level: Easy
Nutrition (Per Serving)
- Calories: 350
- Carbohydrates: 45g
- Protein: 4g
- Fat: 17g
- Sugar: 24g
- Fiber: 2g
