Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed
- 1 cup chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Add the mashed bananas to the wet ingredients and mix until combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
- Step 6: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week for longer freshness.
- A quick zap in the microwave for 15-20 seconds will make a slice taste like it just came out of the oven.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
- For the best banana flavor, let your bananas get *really* ripe – the peel should be almost entirely black!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American