Moist Chocolate Chip Banana Bread
I created this banana bread recipe long time ago when I still lived in Indonesia 🇮🇩 My late husband was a big fan of banana bread and chocolate but we couldn’t find any ‘good’ banana bread with chocolate chips inside in the neighborhood. So I tried many different recipes and finally came up with this one. It’s super moist and very chocolaty 🍫 We never get enough with just one piece! 😋
#heirloom
If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel
Moist Chocolate Chip Banana Bread
I created this banana bread recipe long time ago when I still lived in Indonesia 🇮🇩 My late husband was a big fan of banana bread and chocolate but we couldn’t find any ‘good’ banana bread with chocolate chips inside in the neighborhood. So I tried many different recipes and finally came up with this one. It’s super moist and very chocolaty 🍫 We never get enough with just one piece! 😋
#heirloom
If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel
Cooking Instructions
- 1
In a medium bowl, combine the flour and baking soda. Set aside.
- 2
In a large bowl, mix mashed bananas, granulated sugar, and light brown sugar with a whisk until well combined.
- 3
Add oil, milk, and eggs. Whisk again for a minute.
- 4
Using a spatula, fold in the flour mixture in three additions, stirring just until combined.
- 5
Fold in the vanilla extract and the chocolate chips.
- 6
Pour the mixture into a greased 9” x 5” loaf pan and bake in a preheated 325F oven for more or less 1 hour 20 minutes.
- 7
Let it cool for roughly 30 minutes before serving. Yum 😋
- 8
Note: If you don’t finish the bread in one sitting, wrap it in aluminum foil to keep it soft and moist. You can freeze it in the freezer for at least a month.
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