Banana Chocolate Loaf (Printable Version)
Tender banana loaf bursting with sweet chocolate bits. Awesome for breakfast, afternoon snacking, or a sweet bite after dinner. Pure comfort in a slice.
# Everything You’ll Need:
→ Main
01 -
5 milliliters vanilla extract
02 -
5 grams fine salt
03 -
2.5 grams baking soda
04 -
5 grams baking powder
05 -
170 grams semi-sweet chocolate chips
06 -
3 very ripe bananas, smashed
07 -
2 large eggs
08 -
115 grams unsalted butter, brought to room temp
09 -
150 grams granulated sugar
10 -
220 grams all-purpose flour
# Steps to Cook:
01 -
Leave your loaf in the pan for about 15 minutes. Pop it onto a rack and don't slice until it's totally cool.
02 -
Slide the pan into the middle of your oven. Bake for around one hour. If the top is browning too soon, lightly cover it with foil during the last 10–15 minutes. Stick in a toothpick to check—if only a few moist crumbs stick, you’re good.
03 -
Scoop the batter into the greased loaf pan, even out the top, and sprinkle those extra chocolate chips all over.
04 -
Hold back a little pile of chocolate chips for later. Gently stir the rest into your banana mixture.
05 -
With your mixer on low, slowly add the dry stuff to the wet mixture. Just mix until it comes together—don’t overdo it.
06 -
Mix those mashed bananas right in. It’s totally cool to leave a few chunks if you want some banana bits.
07 -
Crack in the eggs one after the other, mixing after each. Pour in the vanilla and stir till it all blends well.
08 -
Grab a big bowl or your mixer. Whip up the softened butter with the sugar on medium-high till it looks pale and fluffy—takes about 3 minutes.
09 -
In another bowl, whisk together flour, baking powder, baking soda, and salt so it’s mixed well. Set that aside for now.
10 -
Turn your oven on to 180°C. Grease a 23x13 cm loaf tin with spray or line it with parchment—whatever works.
# Extra Suggestions:
01 -
Swap in some dark chocolate chunks or mini chips if you want an even richer loaf.
02 -
Chopped walnuts or pecans (about 60 grams) mixed in with the chocolate chips make it crunchy.
03 -
Wrap it tight and keep it at room temp for 3 days, in the fridge for a week, or freeze slices to save it longer.