Chocolate Chip Banana Bread is a moist, delicious, and indulgent treat that combines the natural sweetness of ripe bananas with the richness of dark chocolate chips. This classic recipe is perfect for a snack or dessert, and is a great way to use up ripe bananas. The addition of chocolate chips adds a depth of flavor and texture that elevates this bread to a new level, making it a favorite among both kids and adults. With its warm, comforting aroma and soft, fluffy texture, Chocolate Chip Banana Bread is the perfect way to indulge your sweet tooth.
Ingredients:
* 3 large ripe bananas, mashed
* 1 1/2 cups (190g) all-purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 cup (200g) granulated sugar
* 1/2 cup (115g) unsalted butter, softened
* 2 large eggs
* 1 tsp pure vanilla extract
* 1 cup (120g) semi-sweet chocolate chips
* Confectioners' sugar (optional) for dusting
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set it aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the sugar and butter until light and fluffy, about 2 minutes.
4. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Stir in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips and Variations:
* To enhance the banana flavor, use 4-5 ripe bananas instead of 3.
* Substitute chopped walnuts or pecans for the chocolate chips for a nutty twist.
* Add a teaspoon of cinnamon or nutmeg to the batter for an extra boost of flavor.
* For a gooey, chunky texture, fold in an extra 1/2 cup (60g) of semi-sweet chocolate chips into the batter before baking.
* To make a vegan version, replace the eggs with flax or chia eggs and use a vegan butter substitute.
* For a gluten-free version, use a gluten-free flour blend and ensure that all the ingredients are gluten-free.
Optional:
* Dust the cooled bread with confectioners' sugar for a beautiful presentation.
* Slice the bread and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage:
* Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 3 days.
* Freeze the bread for up to 2 months and thaw at room temperature when ready to serve.
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