Chocolate Chip Banana Bread

A soft and easy to make chocolate chip banana bread recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings slices

Calories 410kcal

¼ cup (57 g) unsalted butter melted
¼ cup (60 ml) avocado, canola or vegetable oil
½ cup (100 g) brown sugar
½ cup (100 g) sugar
1 ½ cups (385 g) mashed bananas this was about 3 large bananas or 4 small for me
2 large eggs lightly beaten room temperature preferred
1 Tablespoon vanilla extract
2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoons baking soda
¾ teaspoon salt
1 cup (170 g) semisweet chocolate chips
Coarse sugar for sprinkling optional

Preheat oven to 350F (175C) and prepare a 9x5x3" pan by greasing and flouring the sides and 1" up the bottom of the pan. shake out excess flour. Set aside.
Combine melted butter, canola oil, and sugars. Stir in 1 ½ cups mashed bananas
¼ cup (57 g) unsalted butter, ¼ cup (60 ml) avocado, canola or vegetable oil, ½ cup (100 g) brown sugar, ½ cup (100 g) sugar, 1 ½ cups (385 g) mashed bananas
Stir in eggs and vanilla extract.
2 large eggs, 1 Tablespoon vanilla extract
In a separate, medium-sized bowl, combine flour, baking powder, baking soda, and salt, and stir until well-combined
2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoons baking soda, ¾ teaspoon salt
Gradually add the dry ingredients to the wet until just combined -- do not over-mix. A few streaks of flour remaining in the batter is OK.
Gently fold in chocolate chips.
1 cup (170 g) semisweet chocolate chips
Pour batter evenly into prepared baking pan and sprinkle generously with sugar (if desired).
Coarse sugar for sprinkling
Bake in 350F (175C) oven for 65-75 minutes or until a toothpick inserted in the center comes out clean/without wet batter.
Allow to cool for 10 minutes before running a knife around the inside of the pan and inverting onto a cooling rack to cool before slicing and serving.