Chocolate Chip Banana Bread

Ripe bananas sweeten this simple loaf and keep its crumb moist, while chocolate chips add small melted pockets. The batter comes together with a whisk and spoon. It needs no frosting and is easy to portion once it has cooled enough to hold its shape.

Ingredients

• 300 g peeled ripe bananas
• 220 g plain flour
• 100 g brown sugar
• 2 large eggs
• 90 g melted butter
• 1 tsp baking soda
• 1 tsp vanilla extract
• 100 g chocolate chips
• ¼ tsp salt

Method

1. Heat the oven to 175°C / 350°F. Line a 23 × 13 cm loaf pan with baking parchment.
2. Mash the bananas in a bowl. Whisk in the brown sugar, eggs, melted butter and vanilla.
3. Stir the flour, baking soda and salt together. Fold into the banana mixture until just combined, then fold in the chocolate chips.
4. Scrape into the loaf pan. Bake for 50–60 minutes until the centre is set and a skewer comes out with a few moist crumbs but no wet batter. Test away from a melted chocolate chip.
5. Cool for 10 minutes in the pan, then transfer to a rack for at least another 20 minutes before slicing.
6. Store covered for up to two days in a cool room, or refrigerate for up to four days. Freeze individual cooled slices for up to two months.

Weigh bananas after peeling

Banana sizes vary, so weigh the mashed fruit instead of relying on a count. Speckled, soft bananas mash readily and taste sweeter than firm green ones. Avoid fruit with mould or a fermented smell.

Cool the butter slightly

Melt the butter, then let it cool until warm rather than hot before adding it to the eggs. This helps the wet ingredients combine evenly without cooking small bits of egg.

Do not confuse chocolate with raw batter

A skewer can look wet if it passes through a chocolate chip. Test a second spot near the centre before deciding to bake longer. The top may crack naturally as the loaf rises.

Freeze by the slice

Let the loaf cool fully before wrapping. Place parchment between slices so you can remove one at a time. Thaw a slice before warming it briefly, keeping an eye on the chocolate as it softens.

FAQs

How many portions does this make?

This recipe makes 10 portions with the quantities listed.

What should I check before serving?

Cool for 10 minutes in the pan, then transfer to a rack for at least another 20 minutes before slicing.

How should I store leftovers?

Store covered for up to two days in a cool room, or refrigerate for up to four days. Freeze individual cooled slices for up to two months.