Chocolate Chip Banana Bread
This Chocolate Chip Pecan Banana Bread is outrageously delicious! Loaded with semi-sweet chocolate chips (and chopped pecans—totally optional) to make this the perfect way to use up those leftover bananas.
Ingredients
- 3 ripe bananas, medium to large, mashed ripe bananas with specks is best if you want them on the sweeter side
- 1 teaspoon pure vanilla extract
- 2 large eggs lightly beaten (Note: 1 egg will work if that's all you have)
- 1/3 cup melted unsalted butter 1 stick
- 1¾ cups unbleached all-purpose flour I use scoop and sweep method
- 1/4 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1/2 cup chocolate chips
- 1 teaspoon ground cinnamon, optional I don't use it.
- 1/2 cup pecans optional - the more the better!
Instructions
- Preheat the oven to 350F degrees.
- Grease a 9 in x 5 in x 2.5 in loaf pan with butter, oil, or cooking spray.
- Whisk together dry ingredients: all-purpose flour, salt, white sugar, brown sugar, baking soda, and cinnamon in a large bowl.
- Next, whisk wet ingredients: eggs, melted butter, and vanilla extract in a medium bowl.
- Stir in mashed bananas then add wet ingredients to the flour/dry ingredients and fold in. Make sure mixture is combined well. Note: You can also use a hand mixer if you have one handy.
- Pour the batter into greased pan and lightly and evenly distribute batter.
- Bake about 50 minutes to 1 hour until golden brown. Before removing loaf of bread, check to make sure your toothpick or butter knife comes out clean).
- Let the bread cool for 10-15 minutes in the pan, then turn out onto a baking rack to finishing cooling.
- Slice, serve, and enjoy!