Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup chocolate chips
- 1 cup powdered sugar
- 2 tablespoons freshly brewed espresso
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Fold in mashed bananas, then gradually add the dry ingredients, mixing until just combined. Gently fold in chocolate chips.
Pour batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze: whisk powdered sugar, espresso, and vanilla until smooth.
Drizzle the glaze over the cooled loaf.
Slice and serve.
Frequently Asked Questions
Can I make this Banana Chocolate Chip Loaf ahead of time, and how should I store it?
Yes, this loaf stores beautifully! Cool the Banana Chocolate Chip Loaf completely before wrapping it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3 days, or you can freeze the unfrosted loaf for up to 3 months.
What is the best way to prevent my banana bread from sinking in the middle after baking?
Sinking often occurs from underbaking or opening the oven too soon. Ensure your oven is accurately preheated to 350°F (175°C), and avoid opening the door during the first 40 minutes of the 55-minute bake time. Test with a toothpick inserted into the center to confirm it comes out clean before removing.
Can I substitute the butter in this recipe, and what would be the best alternative for a moist loaf?
While creaming the 1/2 cup of unsalted butter with the brown sugar is key to the texture, you can substitute it with an equal amount of melted coconut oil for a dairy-free version. However, for the moistest results, using an equal amount of unsweetened applesauce is a great swap, though it may slightly affect the final rise.
