Chocolate Chip Banana Bread

Banana bread is actually best when made with bananas that are just too soft to eat and have lots of dark brown speckles on the peel.

Course bread, sweets

Cuisine American

Prep Time 10

Cook Time 1

Servings

Calories 723kcal

Author Kylie Mazon-Chambers

Ingredients

5 medium over-ripe bananas, divided
½ cup unsalted butter, at room temperature, plus extra for the pan
¾ cup granulated sugar
¼ packed cup light brown sugar
2 large eggs, at room temperature, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour, plus additional for the pan
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon cardamom
1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180ºC).
In a medium mixing bowl mash 4 of the bananas, reserving one, making sure to leave them slightly lumpy for texture. Set the mixture aside.
In the bowl of a stand mixer, beat the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and the vanilla, beating well after each addition. Add the bananas and mix until just combined, being careful not to over-mix.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt and cardamom. Slowly add the flour mixture to the batter and mix until just combined.
Fold in the chocolate chips with a wooden spoon and pour into a greased and floured 1½-pound loaf pan. Slice the remaining banana in half lengthwise and arrange on the top of the bread for garnish.
Bake until cooked through, and a toothpick inserted into the center of the bread comes out clean, about 60 minutes. Transfer the pan to a cooling rack and allow it to cool.
Cut the bread into 1-inch thick slices and serve buttered.

Notes

*Note: If you don’t have over-ripe bananas on hand, you can quickly ripen bananas by baking them in the peel on a baking sheet at 250ºF for 15 minutes then cool.

Nutrition