Banana Bread Chocolate Chips (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2 big eggs, room temperature
02 -
135 grams of white sugar
03 -
1/2 teaspoon vanilla essence
04 -
115 grams plain butter, softened
05 -
3 ripe bananas, mashed (around 400 grams, about 1 3/4 cups)
→ Dry Ingredients
06 -
A teaspoon of baking soda
07 -
190 grams of everyday flour
08 -
A pinch (1/2 teaspoon) of salt
→ Mix-Ins
09 -
190 grams of semisweet chocolate morsels, split into two (mini or chunk style works too)
# Instructions:
01 -
Set your oven to 175°C and let it heat up. Get a loaf pan about 23 x 13 x 7 cm, then grease and dust it with flour.
02 -
Grab a big bowl and use a mixer with a paddle tool. Beat softened butter and sugar together until fluffy and smooth. Drop in the eggs, one after the other, and make sure it’s well combined.
03 -
Take your super ripe bananas and mash them with a fork until they're mushy, almost like chunky applesauce. Mix this along with the vanilla into the butter mix until evenly blended.
04 -
In another bowl, combine the flour, salt, and baking soda using a whisk. Slowly add this into the wet mixture, blending just enough to bring it all together—don’t overdo it.
05 -
Fold 140 grams (about 3/4 cup) of the chocolate chips gently into the batter. Pour it into the loaf pan, smoothing the top out. Sprinkle the rest of the chocolate chips over the top evenly.
06 -
Pop your loaf in the center of the oven and bake for about 55–65 minutes. It’s done when a skewer poked in the middle comes out clean. Let it sit 10 minutes, then move it to a rack to cool completely.
# Notes:
01 -
Keep in a sealed container at room temperature for a max of 2 days. To store longer, wrap it well, freeze it, and thaw on the counter before eating.
02 -
Don’t put it in the fridge—this can make it dry quickly.