Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined.
- Sift in the flour, baking soda, and salt into the wet mixture. Gently fold until just combined, avoiding overmixing.
- Stir in the chocolate chips evenly throughout the batter. For extra textures, sprinkle some on top before baking.
- Pour the batter into the prepared loaf pan. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- For a richer flavor, add chopped nuts or a splash of cinnamon.
- Store leftover banana bread in an airtight container at room temperature for up to 2 days.
- Wrap slices tightly and freeze for up to 3 months for longer storage.
- Warm slices in the microwave before serving to enhance moistness.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Bakery & Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of the loaf)
- Calories: 290 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg