Chocolate Chip Banana Bread
Moist banana bread with chocolate chips, perfect for any time. Easy, customizable, and delicious!
Print
Pin
Servings: 8 people
Ingredients
- 1⅔ cups 200 g all-purpose flour
- 2 tbsp 16 g cornstarch (known as cornflour in some regions)
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt skip this if using salted butter
- ¾ cup 150 g soft brown sugar
- ¼ cup 56 g unsalted butter, softened to room temperature
- ¼ cup 52 g neutral vegetable oil (canola oil works perfectly)
- 1½ tsp vanilla extract or essence
- 1 large egg at room temperature
- 1½ cups 340 g mashed ripe bananas (approximately three large bananas—ensure accurate measurement for best results)
- 1 cup 170 g semisweet chocolate chips, divided into ¾ cup (130 g) and ¼ cup (40 g)
Instructions
- Preheat your oven to 180°C (350°F) for a conventional oven. For convection ovens with a fan, refer to note 1. Line an 8.5 x 4.5-inch loaf pan with parchment paper, lightly greasing the pan first to ensure the paper adheres smoothly.
- Peel and place the bananas in a mixing bowl. Mash thoroughly using a fork or potato masher until smooth and no chunks remain. Set this aside.
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a medium-sized bowl. Whisk these dry ingredients together until evenly combined and uniform. Reserve for later.
- In a large mixing bowl, combine the softened butter, brown sugar, and vegetable oil. Using a stand mixer or hand mixer set to medium speed, cream these ingredients for about 2 minutes, or until the mixture becomes pale and fluffy.
- Crack the egg into the creamed mixture and blend until fully incorporated. Add the mashed bananas and vanilla extract, continuing to mix until the batter is smooth. Once combined, remove the mixer attachments and prepare to mix by hand for the remaining steps.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Take care to mix gently, stopping as soon as the batter is just combined—overmixing can affect the final texture. Fold in ¾ cup (130 g) of the chocolate chips, distributing them evenly without over-stirring.
- Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula. Tap the pan gently against the counter to eliminate any air pockets. Scatter the remaining ¼ cup (40 g) of chocolate chips over the top for a decorative touch.
- Bake in the preheated oven for approximately 1 hour, or until a skewer or knife inserted into the center comes out clean (melted chocolate residue is fine, but the batter should be fully cooked). Let the banana bread cool in the pan for 15 minutes before lifting it out using the parchment paper. Place it on a wire rack and allow it to cool completely for about 30 minutes before slicing and serving.
- Enjoy this rich, moist banana bread, brimming with chocolatey goodness!