Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a large bowl, mash the ripe bananas until smooth. Add melted butter, brown sugar, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the banana mixture, stirring gently just until incorporated.
- Gently fold in the chocolate chips and chopped nuts if using, ensuring even distribution.
- Pour the batter into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool completely before slicing. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to a week. For longer storage, wrap slices tightly and freeze for up to 3 months.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender and fluffy.
- Bake until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 280 kcal Kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg