Ingredients
Scale
- 3 ripe bananas (overripe with brown spots for best sweetness)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (or a mix of milk and dark chocolate chips)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Stir until combined.
- Crack in the eggs, one at a time, beating well after each addition.
- In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the banana mixture, stirring until just combined. Avoid overmixing.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For the best texture, use very ripe bananas. The more brown spots they have, the sweeter and more flavorful the bread will be.
- If you prefer a richer banana flavor, you can increase the number of bananas to 4.
- This banana bread can be stored at room temperature for 2-3 days in an airtight container. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. Always bring it to room temperature before serving for the best taste.