Moist, sweet, and delicious chocolate chip banana bread. Easy to make and full of flavor, the perfect way to use up your leftover overripe bananas.
It’s no secret; I am having a moment right now. From the Chocolate Chip Peanut Butter Oatmeal Cookies, I shared last week to today’s chocolate chip banana bread. It’s safe to say; I am in the baking phase of this winter season. My family is undoubtedly enjoying it, I mean, who doesn’t appreciate a slice of banana bread, especially one you made to your specification.
Chocolate Chip Banana Bread
This recipe is as simple as it gets, and the best part, you can customize it to your liking. I chose not to add nuts because it isn’t my cup of tea, but in the past, I have added cranberry, raspberry, blueberry, flaxseed, and even topped it with cinnamon streusel. The list is endless. Have a slice as dessert, for breakfast, lunch, or as a snack. Because my family loves this recipe so much, I’ve made it quite a few times this year already.
Honestly, this chocolate chip banana bread is so moist, super delicious, and loaded with white chocolate, and the best part, it’s incredibly easy to make. Regarding the type of banana that works best for this, I like mine to be brown, as in too ripe for regular consumption. That’s the ones that yield the sweetest banana bread. Depending on my mood, I mash the bananas sometimes with chunks, and other times, you can barely see the banana, so smooth.
How To Make Chocolate Chip Banana Bread
Can I make Chocolate Chip Banana Bread in an Air Fryer?
Absolutely! You can, and I have several times. The only thing to be aware of is, depending on the size of your air fryer, you might not be able to fit your baking pan inside it, so you will have to use mini pans instead, but the recipe doesn’t need to be adjusted. You can use it as is.
Does Chocolate Chip Banana Bread need to be refrigerated?
Nope! This chocolate chip banana bread does not need to be refrigerated. However, it will last longer if you do. If you choose to refrigerate it, make sure you wrap it tightly and put it in an airtight container. If you decide not to store it in the fridge, wrap it tightly, and put it in an airtight container, it will last at room temperature for two to three days.
Are frozen bananas better for Banana Bread?
Frozen banana works perfectly in this banana bread recipe. However, you can also use whatever overripe bananas you have on hand. You can peel an overripe banana, put it in a zip lock bag and freeze them till you’re ready to use it. Or you can toss them in the freezer with the skin on and when it’s time, put it in cold water to thaw, remove skin and mash them.
Other recipes similar to Banana Bread:
- Coconut Banana Fritters
- Strawberry Oat Scones
- Pineapple-Coconut Sopapilla Cheesecake Bars
- Baked Coffee Cake Donuts
- ½ cup melted butter
- 1 large egg, beaten
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons evaporated milk, optional
- 2 overripe banana, mashed
- 1 cup all-purpose flour, leveled
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup chocolate chip
- Nonstick cooking spray for pan
- Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, allowing the parchment to hang over on opposite sides or grease two-three 6 x 3.5 mini loaf pan
- In a large mixing bowl, beat together, butter, sugar, until well blended. Beat in vanilla extract, egg, milk, and mashed banana until well combined.
- Sift the flour, baking powder, and salt into the wet ingredients, gently fold until smooth
- Scoop batter into already prepared pans
- Bake until a skewer or knife inserted comes out clean, roughly about 40-50 minutes
- Remove from oven and let it cool for 10 minutes then transfer to a wire rack to cool completely
- Serve warm or at room temperature with or without butter
- Banana Bread will keep at room temperature in an airtight container for 3-4 days or wrap in plastic wrap and foil and store in the freezer for a more extended period.