Easy Chocolate Chip Banana Bread
A warm, sweet, and gooey chocolate chip banana bread that's easy to make and a family favorite.
Ingredients
Wet Ingredients
- 3 pieces overripe bananas (mashed) For best flavor, use very ripe bananas with brown spots.
- 1/3 cup melted coconut oil (or vegetable oil) Can be substituted with vegetable oil or melted butter.
- 1 teaspoon vanilla extract
- 1 large egg (beaten)
Dry Ingredients
- 1 cup brown sugar (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips For a dairy-free option, use suitable dairy-free chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the melted coconut oil and mashed bananas. Stir until combined, then add the beaten egg and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; it's okay if it’s slightly lumpy.
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Transfer the batter into a greased 9x5-inch loaf pan, smoothing the top with a spatula.
Baking
- Place the pan in your preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cooling
- Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
To store, wrap tightly in plastic wrap or aluminum foil and keep at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months. Reheat slices in the microwave for about 15-20 seconds.