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Chocolate Chip Banana Bread

Pure nostalgia! A simple banana bread with a twist of chocolate chips.

This recipe is super easy and has quickly become a family favourite!

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Chocolate Chip Banana Bread

Recipe Info

Difficulty:
Easy
Prep Time:
10
 minutes
Cook Time:
40
 minutes
Total Time:
 minutes
yield:
1 loaves
Dietary Info:
Full Recipe

Ingredients

·      2 largeeggs

·      1 ¾ cupbananas, mashed (about 4)

·      ½ cupbutter, melted cooled slightly

·      ¾ cuplight brown sugar, packed

·      1 tspvanilla

·      ¼ cupsour cream

·      2 cupsall-purpose flour

·      ½ cupchocolate chips

·      1 tspbaking soda

·      ½ tspsea salt

·      ½ tspground cinnamon

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Instructions

  1. Preheat the oven to 350F.  Grease an 8” loaf pan with non stick spray and line with parchment paper.
  2. In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth.  Banana lumps are ok!  Stir in the sour cream.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon and chocolate chips.
  4. Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
  5. Transfer the batter to the prepared pan, smoothing the surface and bake for 55 -60 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool for 20 minutes in the pan before transferring to a wire rack to cool.  Peel off the parch paper before slicing.  Will keep for up to 3 days, covered at room temperature.

‍

Chocolate Chip Banana Bread

Recipe Info

Difficulty:
Easy
Prep Time:
10
 minutes
Cook Time:
40
 minutes
Total Time:
 minutes
yield:
1 loaves
Dietary Info:
Full Recipe

Ingredients

  • Item A
  • Item B
  • Item C

Instructions

  1. Preheat the oven to 350F.  Grease an 8” loaf pan with non stick spray and line with parchment paper.
  2. In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth.  Banana lumps are ok!  Stir in the sour cream.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon and chocolate chips.
  4. Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl.
  5. Transfer the batter to the prepared pan, smoothing the surface and bake for 55 -60 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool for 20 minutes in the pan before transferring to a wire rack to cool.  Peel off the parch paper before slicing.  Will keep for up to 3 days, covered at room temperature.

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