My moist Chocolate Chip Banana Bread recipe is so easy to make and this recipe turns out great every time. Also, this is a no mixer needed banana bread recipe, which means pull out your big spoon.
A moist and easy dessert. Taste great with your morning coffee.
- 1 ¼ cups all-purpose flour
- ½ cup brown sugar
- 3 tablespoons butter, softened
- 1 large egg
- 3 large ripe bananas mashed
- 1 tablespoon water
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla paste
- ½teaspoon salt
- 1 (4 ounces) semi-sweet chocolate baking bar
- Preheat the oven to 350 degrees.
- Lightly butter a smaller 5 x 7 baking dish.
- In a medium-size bowl mash the bananas and add the water and then add the softened butter, mix it all together.
- In a large bowl mix the flour, baking soda, baking powder, brown sugar, and salt.
- lightly beat the egg and add to the flour mixture.
- Add the mashed bananas to the flour mixture and stir until combined.
- Stir in the vanilla paste
- Fold in the chocolate chunks into the batter.
- Pour in the prepared loaf pan and bake in a 350 degrees preheated oven for about 45 minutes. Use a toothpick or cake tester to check the banana bread for doneness.
- Let cool then remove from pan to serve. Run a knife around the edges of the pan to loosen and remove. The parchment paper on the bottom of the pan will make the loaf release easily.
Sprinkle extra chocolate chips on top of batter for an extra chocolatey banana bread.
Amount Per Serving: Calories: 300Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 309mgCarbohydrates: 53gFiber: 3gSugar: 25gProtein: 5g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
- semi-sweet chocolate baking bar
- all-purpose flour
- brown sugar
- ripe bananas
- baking powder
- baking soda
- vanilla paste (can substitute vanilla extract}
Preheat the oven to 350 degrees.
Lightly butter a small 1-¾ quart baking dish.
In a medium-size bowl mash the bananas and add the water and then add the softened butter, mix it all together.
In a large bowl mix the flour, baking soda, baking powder, brown sugar, and salt.
Lightly beat the egg and add to the flour mixture.
Add the mashed bananas to the flour mixture and stir until combined.
Stir in the vanilla paste. You can substitute vanilla extract at a 1:1 ratio.
Fold in the chocolate chunks into the batter.
Pour in the prepared baking dish and bake in a 350 degrees preheated oven for about 45 minutes. Use a toothpick or cake tester to check the banana bread for doneness.
Let cool then remove from pan to serve. Run a knife around the edges of the pan to loosen and remove.
Since this is a no mixer needed banana bread I've been known to whip up a loaf at midnight. I do love a quiet recipe.
Prep and cook time is about 45 minutes. Ready to eat in about 1 hour 15 minutes.
Remember to always check your oven temperature to confirm you have an accurate temperature reading. I know my oven runs 25 degrees cold so I adjust the temperature to compensate for the difference.
The secret to the best banana bread!
The bananas are the star, but not the fresh firm banana! Bananas that are overripe are perfect and make the banana bread tastes amazing and moist.
When the bananas are starting to become overripe my thoughts go to banana bread, but I don’t always have the time to make the bread at the optimal moment. The solution is to freeze the overripe bananas. Just place the unpeeled banana in the freezer, then when frozen place in a Ziploc bag.
How To Keep the Banana Bread Moist.
Wrap the fresh chocolate chip banana bread in plastic wrap or aluminum foil and store it in the refrigerator.
How Long Does Banana Bread Last?
Stored in the refrigerator the bread will last for about 1 week. Wrapped and stored on the countertop it will stay fresh for about 2 days.
The Banana Bread can be frozen for a couple of months. Wrap tight or vacuum seal individual the slices to enjoy later. When ready defrost and warm up in the microwave. Enjoy with a cup of coffee on a lazy Sunday afternoon for an elegant little treat.
I fell in love with baking quick bread in my 5th grade home economics class, yikes I'm really dating myself! The first quick bread I ever made was Swedish Tea Ring and I knew right then that I loved to bake. Obsession over cheesecakes followed shortly after.