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Easy One-Bowl Banana Bread with Chocolate Chips

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This easy one-bowl banana bread with chocolate chips is a forgiving, flexible recipe that delivers a tender crumb, deep banana flavor, and pockets of melted chocolate in every slice. No complicated steps, no pile of dishes, no stress.

Ingredients

Scale
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with butter or nonstick spray.
  2. Melt the butter. In a large microwave-safe bowl, melt the ½ cup of butter in 30-second bursts. Let it cool for a couple minutes while you gather the other ingredients. You don’t want it hot enough to cook the eggs.
  3. Mash the bananas. In the same bowl with the melted butter, add the three ripe bananas. Mash them with a fork until mostly smooth with a few small lumps. The lumps will melt into the bread as it bakes.
  4. Add the sugar and vanilla. Stir in the ¾ cup of granulated sugar and 1 teaspoon of vanilla extract. Mix until combined. The mixture will look a little grainy — that’s normal.
  5. Add the eggs. Crack in the two room-temperature eggs. Stir until the yolks are fully incorporated and the batter looks smooth and uniform. Don’t overmix — just until you don’t see any streaks of egg white.
  6. Add the dry ingredients. Sprinkle the 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt over the wet mixture. Fold gently with your spatula or spoon until just combined. A few streaks of flour are okay — overmixing at this stage will make the bread tough.
  7. Fold in the chocolate chips. Add ¾ cup of semi-sweet chocolate chips. Fold them in with three or four strokes. Don’t stir too much — you want the chips evenly distributed without overworking the batter.
  8. Let the batter rest. This is the trick I mentioned earlier. Let the batter sit in the bowl for 5 minutes. This allows the flour to hydrate and the baking soda to start reacting, which gives you a more even rise and a tender crumb. I learned this the hard way after pulling out lopsided loaves.
  9. Pour into the pan. Scrape the batter into the prepared loaf pan. Spread it evenly with the spatula. Sprinkle a handful of extra chocolate chips on top — this makes a beautiful, melty crust.
  10. Bake for 50-60 minutes. Place the pan in the center of the oven. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  11. Cool in the pan. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it to the rack to cool completely. Slicing too early will make it crumble — I speak from impatience experience.

Notes

Don’t overmix the batter. Use a kitchen scale if you have one for accurate flour measurement. Check for doneness with a thermometer (internal temperature 200-205°F). Let it cool completely before slicing. If your bananas aren’t ripe enough, bake them at 300°F for 15-20 minutes until black and soft.

Nutrition

Keywords: banana bread, chocolate chips, one bowl, easy, moist, quick bread

Find it online: https://cookluma.com/easy-one-bowl-banana-bread-with-chocolate-chips/