My Essential Chocolate Chip Banana Bread recipe is everything you want in banana bread — bananas and chocolate. Did I mention you can make it in the microwave for the fasted banana bread loaf possible?
- 1 ⅔ cups (8oz/225g) all-purpose flour
- ½ cup (4oz/115g) sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ½ cups (12oz/360g) bananas (around 3 medium bananas), mashed
- 1 large egg
- ⅓ cup (2½floz/71ml) flavorless oil (Sunflower, vegetable, canola)
- 2 teaspoons vanilla extract
- 1 cup (6oz/170g) chocolate chips plus a handful more for decorating the top
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Preheat the oven to 350°F (180°C). Butter a 9x5 (23x12.5cm) inch loaf pan and line with parchment.
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In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together.
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In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract.
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Combine the dry ingredients with the mashed banana mixture until just combined. Do not over mix.
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Fold in the cup of chocolate chips and spoon into the prepared loaf pan. Sprinkle the top with a handful of chocolate chips.
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Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack.
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Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.
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If you want to microwave the loaf, you will need a microwave-safe 9 x 5-inch dish. Microwave on HIGH for 7 minutes in total, checking roughly every 2 minutes to gauge how much more cooking time it needs. Take care not to 'over microwave' or it will get hard. Cover with foil once done to steam and soften. This cook time is based on my microwave which is 1200 Watts so check your wattages because your timing may vary.