This is one of the most popular things that I make for other people. To be clear, I make it so often for others that my kids wonder why I never make banana bread for my own family. It really is an easy, one bowl recipe that makes a deliciously golden loaf of tender and moist banana bread perfect for gifting, slicing, or eating warm out of the oven. I use Ghiradelli Chocolate Chips. This recipe is not at all affiliated with them, but I honestly believe that the big, delicious Ghiradelli Chocolate chips make this recipe even better. Follow the recipe as is, and don’t try to sub this for that. You will still get a loaf of banana bread…you just won’t get THIS banana bread!
Classic Chocolate Chip Banana Bread
Author: Heather Williams
Recipe type: Breads
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 1 loaf
This tender and moist banana bread will be sure to delight the pickiest of eaters. Perfect sweetness from the bananas complements the perfect cake like crumb. Dotted with chocolate chips takes this simple quick bread over the top!
Ingredients
- 3 extra ripe medium sized bananas
- ½ cup vegetable, canola or light olive oil
- 1 cup sugar
- 2 eggs
- 2 cups unbleached, all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 tbsp buttermilk
- 1 tsp vanilla
- 1 cup dark or bittersweet chocolate chips
Instructions
- Spray a standard sized loaf pan with baking spray and preheat the oven to 325 degrees. In a large bowl, mash bananas until no large lumps remain. Add oil and sugar. Beat well. Add in eggs one at a time and beat for about two minutes until pale yellow and light and fluffy. Sprinkle in flour, baking soda, baking powder and salt. Beat on low, scraping the sides of the bowl just until combined. Add buttermilk and vanilla extract and mix for thirty seconds. Add chocolate. chips, saving a small handful to dot the top of the loaf. Fold in with a spatula. Scrape batter into prepared loaf pan. Bake at 325 for 60 minutes (check bread at 45 minutes to see how it is doing - if looks close to being done, decrease time and check every five minutes until baked through). Check for doneness and remove from oven. Let sit in baking pan for ten minutes. Turn out onto cooling rack. If you cannot wait, help yourself, but the bread WILL fall apart. It is delicious though warm and everyone should experience this at least once! If you are saving for serving, let cool for one hour until you slice it. This bread stays fresh for three days wrapped well at room temperature. It also freezes wonderfully. Enjoy!
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