Chocolate Chip Banana Bread
Servings 1 loaf
Ingredients
- 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
Instructions
- 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.
Notes
- 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.