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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 355°F (180°C).
Mash the bananas in a large bowl until smooth.
Mix in all other ingredients, reserving 1/4 cup of choc chips and a pinch of salt for the top.
Pour the batter into a lined bread tin.
Sprinkle the reserved choc chips and a pinch of salt on top of the batter.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
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For a gluten-free version, substitute regular flour with gluten-free flour.
To make it dairy-free, use dairy-free yogurt and dairy-free chocolate chips.
Sprinkling salt on top enhances the chocolate flavor, so don't skip it if possible.
Let the banana bread cool completely before slicing to ensure clean cuts.
Can I use frozen bananas?
Yes, you can use frozen bananas. Make sure to thaw them completely and drain any excess liquid before mashing.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or any neutral-flavored oil.
How do I store the banana bread?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I add nuts to the recipe?
Absolutely! You can add chopped nuts like walnuts or pecans to the batter for added texture and flavor.
Can I make muffins instead of a loaf?
Yes, you can pour the batter into a muffin tin and bake for about 20-25 minutes or until a toothpick comes out clean.
