This Chocolate Chip Banana Bread brings back memory of Maui. It’s moist yet fluffy with a nice brown crust. Aromatic, sweet & chocolatey. Warm a slice in the microwave when you wake up. Pair with a cup of hot coffee, that is how a good day should start!
Banana bread is a thing in Maui. Before heading to Maui, I did my research and knew exactly where we had to go. We had 5 loaves of banana bread while we were there for a week. Although they were all small loaves, that was still plenty of banana bread. The funny thing is that I’m craving for banana bread after being back home. This chocolate chip banana bread took me right back to Maui and kept me happy.
After trying that many banana bread, I wouldn’t say I’m an expert. But I know what I want and what I’m looking for. The outside should be brown with a slight crust, and the inside should be moist yet fluffy. And of course, the bread has to be sweet and aromatic. This recipe from Oh Sweet Basil sure delivers that. With the addition of the chocolate chips, it’s damn good. Chocolate makes everything better.
This bread is very easy. No mixer is needed, just a whisk and a spatula. Combine the dry ingredients (flour, baking soda & salt). Whisk together oil, sugar and then eggs. Add the dry ingredients, mashed banana and chocolate chips. It’s ready to be baked. Keep a close eye at the end of the baking. You’re looking for a cooked bread, not burnt one. Test your bread with a toothpick to check for donees.
I like to slice my banana bread on the same day I baked it. Wrap each with plastic wrap and freeze. In the morning, I just heat them up in microwave. Warm banana bread is the best thing to start the day. Who’s ready to start baking?
Chocolate Chip Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil or vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 1/3 cups mashed ripe banana (about 3 medium banana)
- 2/3 cup mini chocolate chips
- Preheat oven to 350˚F (177˚C). Spray a 9 x 5-inch loaf pan with nonstick spray.
- In a large bowl, whisk together flour, baking soda and salt. Set aside.
- In another large bowl, whisk together oil and sugar. Whisk in the eggs until just combined. Do not overmix.
- Add the dry ingredients, mashed banana and chocolate chips into the wet ingredients. Using a wooden spoon or rubber spatula, gently fold everything together until a few streaks of flour remain. Do not overmix. Transfer the batter into the prepared pan.
- Bake in the oven for 55 – 70 minutes. After 50 minutes of baking, cover loosely with a piece of aluminum foil to prevent the top getting too dark. At 55 minutes, remove foil and check the bread doness with a toothpick. If it comes out clean, remove from oven. If not, bake for longer until toothpick comes out clean. Turn off the heat and open oven door. Let the bread sit inside for 2 more minutes. Transfer the pan to a cooling rack and cool for 10 minutes.
- Run a knife around the pan. Using an oven mitt, turn the pan over and the bread should come out easy. Place the bread on the cooling rack to cool completely.
- Make sure the bread is not to overbake. If not, the crust will be too hard and thick.
- For storage, the bread can be covered and kept for 2 days at room temperature. I like to slice, wrap in plastic wrap and kept in freezer. When ready to serve, I reheat in microwave.