Ingredients
Scale
- 4 overripe bananas
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semi sweet chocolate chips
Notes
My notes: baked for 50 minutes. Didn’t have brown sugar, so was fine using all granulated. Also only had jumbo eggs, and the one I used was twinned so only used 1 egg. ——— Store at room temperature covered with plastic wrap or sealed in an airtight container for up to 4 days. Or freeze for up to 3 months. To freeze, wrap in plastic wrap and store in a freezer safe bag. You can omit the chocolate chips or substitute for walnuts, if desired.
Nutrition
CALORIES: 258KCAL, CARBOHYDRATES: 29G, PROTEIN: 4G, FAT: 14G, SATURATED FAT: 8G, CHOLESTEROL: 52MG, SODIUM: 204MG, POTASSIUM: 136MG, FIBER: 2G, SUGAR: 14G, VITAMIN A: 289IU, CALCIUM: 30MG, IRON: 2MG
Directions
- Preheat oven to 350 degrees F. Grease a 9x5 metal loaf pan; set aside.
- In a small bowl, mash the bananas; set aside.
- In a large bowl, use a hand mixer to cream together butter and sugars for 2 to 3 minutes, until well combined and fluffy (you can also use a stand mixer.)
- Add in the eggs, mashed banana and vanilla and mix well.
- Sift the flour, baking soda, baking powder and salt into the wet ingredients, then fold in until just combined. Fold in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 50 to 60 minutes, or until the bread is set and a knife inserted into the center of the loaf comes out clean. Allow the bread to cool for at least 20 minutes before serving.