Dessert: United States – Chocolate Chip Banana Bread

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 30 min

Ingredients

3 large ripe bananas (about 1 1 / 2 cups / 360 ml mashed)
1 / 2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
3 / 4 cup (150 g) packed light brown sugar
1 / 4 cup (50 g) granulated sugar
2 large eggs, at room temperature
1 tsp (5 ml) vanilla extract
1 3 / 4 cups (220 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp baking powder
1 / 2 tsp kosher salt
1 tsp ground cinnamon
1 cup (6 oz / 170 g) semisweet chocolate chips, plus 2 tbsp (30 g) for topping
1 / 2 cup (60 g) chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling.
In a large bowl, mash the bananas until mostly smooth. Whisk in the melted butter, brown sugar, granulated sugar, eggs, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the banana mixture and stir just until no dry streaks remain. Fold in 1 cup chocolate chips (and nuts, if using). Do not overmix.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips over the surface.
Bake 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoid chocolate pockets when testing). If the top is browning too quickly, tent loosely with foil around the 45-minute mark.
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.