Chocolate Chip Banana Bread

Ingredients:

- 3 ripe bananas, mashed

- 250g all-purpose flour

- 100g sugar (can be adjusted to taste)

- 1 tsp baking soda

- 1/2 tsp salt

- 60g melted butter

- 1 large egg, beaten

- 1 tsp vanilla extract

- 150g chocolate chips (milk or dark, as preferred)

- Optional: 50g chopped walnuts or pecans for added crunch

Instructions:

1. Preheat the Oven 

Preheat your oven to 180°C (350°F). Grease a loaf pan with butter or line it with baking parchment for easy removal.

2. Mash the Bananas  

In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth. Ensure there are no large lumps.

3. Mix the Wet Ingredients 

To the mashed bananas, add the melted butter and stir well. Then, mix in the sugar, beaten egg, and vanilla extract until everything is well combined.

4. Combine Dry Ingredients 

In a separate bowl, sift together the flour, baking soda, and salt. Stir to make sure the dry ingredients are evenly distributed.

5. Mix Wet and Dry Ingredients 

Gradually add the dry ingredients to the banana mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense.

6. Fold in the Chocolate Chips 

Gently fold the chocolate chips (and optional chopped nuts, if using) into the batter until evenly dispersed. Make sure not to overwork the batter.

7. Pour the batter into the Pan 

   Pour the banana bread batter into the prepared loaf pan, spreading it evenly.

8. Bake

Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs. Keep an eye on the top; if it starts to brown too quickly, cover it loosely with aluminium foil.

9. Cool

Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. After that, transfer the bread to a wire rack to cool completely.

10. Serve and Enjoy! 

Slice the Chocolate Chip Banana Bread and serve it warm or at room temperature. It pairs beautifully with a cup of coffee or tea and makes for a delightful snack or dessert.

Storage Tip:

Keep the banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze slices individually wrapped for longer storage.

This recipe results in a moist, flavourful banana bread with the perfect amount of sweetness from the chocolate chips. 

Perfect for breakfast, dessert, or an afternoon treat!