Chocolate Chip Banana Bread – A Beautiful Mess

This chocolate chip banana bread is absolutely delicious. With a soft, moist crumb and a slightly crunchy exterior, this recipe doesn’t skimp on the chocolate. If you have ripe bananas on hand, you’ll want to eat this!

This chocolate chip banana bread requires 4-5 ripe bananas, but if your bananas are green, we’ll show you the easiest way to ripen them. You can also use different types of chocolate chips in this recipe, depending on what you have and your preference.

Related: Then try one banana bread, chocolate chip bread, zucchini bread, or poppy seed bread.

material

• banana
• all-purpose flour
• baking soda
• salt
• chocolate chip
• Walnuts (optional)
• butter
• brown sugar
• egg
• greek yogurt
• vanilla essence

direction

Peel the ripe bananas in a bowl and mash them with a fork.

In a separate bowl, combine flour, baking soda, and salt. Stir the walnuts (if using) and 1/4 cup chocolate chips into this dry mixture, leaving the rest on top.

Cream the butter and sugar in a large mixing bowl. Next, add the eggs, Greek yogurt, and vanilla extract and mix. Next, add the mashed banana and dry ingredient mixture to the bowl. Stir to combine.

Grease or spray the loaf pan. You can also line the lining with parchment paper. Pour in the batter and add the remaining chocolate chips and some flaky sea salt.

Bake at 350°F for 50-55 minutes. Let cool in the pan for 10-15 minutes before removing.

How to ripen bananas quickly

Here you can learn how to quickly ripen bananas in the oven or in a day or two. However, the absolute fastest way is to use the microwave. Simply poke a few holes all over the banana with a fork and microwave on high in 30 second intervals until soft. This method is fast, but microwaves are notorious for creating hot spots and being unstable, so they won’t be perfectly ripe.

offer suggestions

I love this chocolate chip banana bread with coffee or a comforting beverage. Here are some of our favorites.

Tips and notes

• Adding chocolate chips to the dry ingredients helps prevent the ingredients from sinking to the bottom of the dough when baking.
• There is no need to top this bread with chocolate chips. You can also mix them all into a dry mixture and then put it into the batter. I just like the look of some of the above.
• This recipe calls for 2 cups of mashed bananas. Depending on the size of the bananas, you will have 4-5 bananas.
• You can use mini chocolate chips, standard size, dark chocolate, milk chocolate, or even chopped chocolate bars in this recipe.
• Uneaten banana bread can be stored in an airtight container for up to 5 days and does not need to be refrigerated unless you simply want to eat it cold.