The moment I pull this Chocolate Chip Cake Banana Bread from the oven, my kitchen fills with a heavenly aroma that’s both sweet and comforting. It’s hard to resist slicing into this loaf when it’s warm and fresh, the melty chocolate chips practically begging to be devoured. This decadent treat is not just any banana bread; it’s a delightful blend of moist cake and rich banana flavor, complemented by the indulgence of chocolate chips that melt in your mouth.
With just a handful of ripe bananas and pantry staples, you can craft a lovely, moist dessert that keeps the family coming back for more. You’ll find that this Chocolate Chip Cake Banana Bread is perfect for any occasion—from an afternoon snack to a sweet breakfast or even served warm with a scoop of vanilla ice cream for dessert. Trust me; it’s going to be a hit in your home!
Why You’ll Love This Recipe
– **Easy Preparation:** With just a few simple steps, you can whip this up quickly, making it a great choice for busy days.
– **Moist and Flavorful:** Thanks to the ripe bananas, this bread is incredibly moist and tasty, staying fresh for days.
– **Chocolate Galore:** Melty chocolate chips make every slice ridiculously delicious, while still allowing the banana flavor to shine through.
– **Customizable:** You can easily tweak the recipe by adding nuts or using different chips based on your tastes!
Ingredients
– Unsalted butter: This adds richness and tenderness to the pecan banana bread.
– Granulated sugar: Sweetens the bread wonderfully, enhancing the flavors.
– Eggs: They provide structure and moisture.
– Ripe bananas: The star ingredient that adds flavor and moisture.
– Vanilla extract: This elevates the overall sweetness and aroma.
– All-purpose flour: Forms the base of the bread, giving it the right texture.
– Baking soda: Acts as a leavening agent to help the bread rise.
– Salt: A dash of salt balances the sweetness perfectly.
– Semisweet chocolate chips: The delightful bites that melt and create moments of chocolatey bliss.
**Full ingredient list with measurements is provided in the printable recipe card below.**
How to Make the Recipe
1. **Preheat Your Oven:** Set it to 350˚F. You’ll want to do this first so it’s nice and hot when your batter is ready.
2. **Prepare the Pan:** Butter and flour a 9.25″ x 5.25″ loaf pan to ensure it doesn’t stick. We want smooth slices of banana bread!
3. **Cream Together Butter and Sugar:** In a mixing bowl, combine the softened unsalted butter and granulated sugar using a paddle attachment. Cream them until it’s light and fluffy.
4. **Add Eggs:** Incorporate the two lightly beaten eggs into the mix; this is where structure begins to form!
5. **Mash the Bananas:** Grab your ripe bananas and mash them with a fork until it resembles chunky applesauce. Then, stir them into the mixture along with the vanilla extract.
6. **Whisk Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7. **Combine:** Gradually add the dry ingredients to your creamed mixture, mixing until just combined. No need to over-mix; we want a tender crumb.
8. **Incorporate Chocolate Chips:** Fold in 3/4 cup of the chocolate chips into your banana bread batter. The anticipation is building, isn’t it?
9. **Transfer and Bake:** Pour the batter into your prepared loaf pan, then sprinkle the remaining 1/4 cup of chocolate chips on top. Bake it in your preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The smell will be divine—try and wait before slicing in!
10. **Cool Down:** Let the banana bread rest for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Making the Recipe
– **Use Overripe Bananas:** The riper, the better! They’re sweeter and mash easier, leading to a tastier bread.
– **Room Temperature Ingredients:** Make sure your eggs are room temperature. This helps in achieving a better emulsion in the batter.
– **Don’t Overmix:** Be gentle once you add the flour mixture to keep your bread light and fluffy.
– **Check for Doneness:** Ovens vary; check your bread a few minutes early. You want a clean toothpick, but you also don’t want it to overbake.
How to Serve
When it comes to enjoying your Chocolate Chip Cake Banana Bread, there are no rules—just delicious possibilities! Serve warm with a dollop of butter, or if you’re feeling indulgent, top it with whipped cream or vanilla ice cream for a dessert that will impress anyone! Pair it with a warm cup of coffee or tea for a delightful afternoon treat.
Make Ahead and Storage
I often make a double batch of this banana bread because it freezes wonderfully! To store leftovers, wrap the cooled bread tightly in cling wrap or aluminum foil. It will last on the countertop for about four days, or you can freeze it for up to three months. To reheat, simply slice a piece and pop it in the microwave for about 15 seconds or toast it for a bit of crunchiness.
This Chocolate Chip Cake Banana Bread recipe is truly a must-try for everyone, especially for us who cherish the little joys in life! Happy baking, everyone!
Chocolate Chip Banana Bread
Equipment
- Bread loaf pan
Ingredients
- ½ cup unsalted butter softened (8 Tbsp)
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 3 medium/large bananas very ripe (about 1 3/4 cups mashed)
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat oven to 350˚F. Butter and flour a 9.25″L x 5.25″W x 2.75″D loaf pan.
- Cream together butter and sugar. Add beaten eggs.
- Mash bananas and mix with vanilla. Combine with creamed mixture until blended.
- Whisk dry ingredients, then mix into the banana mixture until incorporated.
- Fold in 3/4 cup chocolate chips, transfer to the pan, and top with remaining chips.
- Bake for 55-65 minutes until a toothpick comes out clean. Let cool for 10 minutes before transferring to a wire rack.