Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan and set it aside.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until combined.
- Add the baking soda and salt to the banana mixture, then mix in the sugar, beaten egg, and vanilla extract until well combined.
- Gently fold in the flour until just incorporated. Be careful not to overmix!
- Stir in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine!).
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store tightly wrapped for 3-4 days at room temperature or up to a week in the refrigerator. For longer storage, freeze individual slices for up to 3 months.