Banana Chocolate Chip Loaf
Submitted by denise
Moist banana bread loaded with mini chocolate chips and optional nuts, baked in a standard loaf pan. A one-bowl quick bread with melty chocolate in every slice.
YIELD
1 servingsPREP
20 minCOOK
60 minREADY
80 minThis is banana bread for the chocolate lovers.
A straightforward one-bowl batter of mashed bananas, butter, sugar, and vanilla gets loaded up with a full cup of mini chocolate chips. They melt into pockets of gooey chocolate throughout the loaf while holding their position in the crumb.
Optional chopped nuts add a toasty crunch, but the chocolate does most of the heavy lifting here.
Kitchen Tips
- Use mini chocolate chips, not regular. Full-size chips are heavier and tend to sink straight to the bottom during the long bake
- Mix the dry ingredients in just until combined. Overworking the batter makes the bread tough
- Test with a toothpick at 55 minutes. If it comes out with wet batter (not melted chocolate), give it a few more minutes
- Cool in the pan for 5 minutes before turning out. Slicing too early will crumble the loaf
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease a 9” x 5” x 3” loaf pan. Cream the sugar and butter with an electric mixer until light. Add the eggs and mix well. On low speed, mix in the bananas, milk, and vanilla. Stop the mixer and add the flour, baking soda and salt. Mix until just combined, then stir in the mini chocolate chips and nuts.
Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan 5 minutes; turn onto a wire rack to cool completely before slicing.
** NOTE: Mini chocolate chips work better than regular chips because the regular size ones tend to sink to the bottom of the loaf during baking.
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