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CHOCOLATE CHIP BANANA BREAD

June 8, 2020 By The Neon Kitchen 2 Comments

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Loaf of chocolate chip banana bread on a plate

Like so many other people looking for ways to pass the time during quarantine, I’ve been baking a lot more than usual. In fact, I’m averaging one of these banana bread babies per week.

As such, I have spent months perfecting the recipe. I used this recipe as a starting point, but added my own neon spin to.

Loaf of chocolate chip banana bread on a plate.
Print Recipe
5 from 1 vote

Chocolate Chip Banana Bread

The best banana bread you'll ever make
Prep Time10 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Servings: 8

Ingredients

  • cooking spray
  • 8 tbsp unsalted butter (1 stick)
  • 1 c granulated sugar
  • 2 large eggs
  • ¼ c milk (I like 2%)
  • 1 tsp vanilla extract
  • 3 medium bananas, very ripe
  • 2 c all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp chocolate chips, separated in half
  • 1 8×5-inch loaf pan
  • parchment paper

Instructions

  • Arrange baking rack in bottom third of the oven. Heat oven to 335°F. Line a 8×5” glass loaf pan with parchment paper and spray evenly with cooking spray. Set aside.
  • Melt the butter for 30-40 seconds in a microwave. Add the melted butter and sugar into a large mixing bowl and whisk together until fully combined.
  • Add the two eggs and whisk until fully combined.
  • Add the milk and vanilla and whisk until fully combined.
  • In a separate bowl, mash the bananas until almost smooth. A few small chunks of banana are alright, but I prefer a pretty mashed consistency. Add the mashed bananas into the batter and whisk until fully combined.
  • Add the flour, baking soda, 1 tbsp of the chocolate chips and salt. With a spatula, gently stir until fully combined (no flour clumps should be visible).
  • Pour batter into prepared loaf pan. Even out the top with a spatula and add the remaining chocolate chips to the top. Do not stir.
  • Bake for 60 minutes. Check the center of the bread with a toothpick for doneness. Add 2 minutes additional cooking at a time if it needs to cook a little longer.
  • Cool in the pan for 10 minutes on a cooling rack.
  • Remove bread from the pan using the parchment paper sling. Carefully remove the parchment paper by sliding it away, and cool for an additional 10 minutes on a cooling rack before slicing. Enjoy!

Mention @the.neon.kitchen or tag #theneonkitchen!

Filed Under: All Recipes, Breakfast Tagged With: Chocolate, Bread, Banana

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Reader Interactions

Comments

  1. Annette

    June 24, 2020 at 1:46 am

    5 stars
    Yum! Just made this with nuts instead of chocolate chips. Delicious!

    Reply
    • The Neon Kitchen

      June 27, 2020 at 9:12 pm

      Mmm sounds delicious! I’m glad you made it your own!

      Reply

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