Chocolate Chip Banana Bread
The one-bowl loaf for spotty bananas. Moist, not too sweet, and better on day two.
Ingredients
Steps
- Heat the oven to 350°F (175°C) and butter a 9 x 5-inch loaf pan.
- Mash the bananas in a large bowl, then stir in the melted butter.
- Mix in the sugar, egg, and vanilla.
- Sprinkle the baking soda and salt over the batter and stir, then mix in the flour until just combined.
- Fold in the chocolate chips and scrape into the pan.
- Bake 55 to 65 minutes, until a toothpick in the center comes out clean. Cool 10 minutes in the pan, then on a rack.
Notes
Wrapped well, it keeps 3 days at room temperature or 3 months frozen.
Nutrition Estimate
Serving size
| Nutrient | Per serving | %DV | All 10 |
|---|---|---|---|
| Calories & macros | |||
| Calories | 254 kcal | 13% | 2543 kcal |
| Protein | 3.4 g | 7% | 34 g |
| Carbohydrates | 41 g | 15% | 412 g |
| Fiber | 1.9 g | 7% | 19 g |
| Total sugars | 22 g | 223 g | |
| Fat | 9.4 g | 12% | 94 g |
| Saturated fat | 5.6 g | 28% | 56 g |
| Monounsaturated fat | 2.6 g | 26 g | |
| Polyunsaturated fat | 0.51 g | 5.1 g | |
| Trans fat | 0.25 g | 2.5 g | |
| Cholesterol | 35 mg | 12% | 349 mg |
| Sodium | 242 mg | 11% | 2416 mg |
| Vitamins | |||
| Vitamin A (RAE) | 61 µg | 7% | 608 µg |
| Vitamin C | 3.1 mg | 3% | 31 mg |
| Vitamin D | 0.1 µg | 1% | 1 µg |
| Vitamin E | 0.3 mg | 2% | 3 mg |
| Vitamin K | 1.2 µg | 1% | 12 µg |
| Thiamin (B1) | 0.17 mg | 14% | 1.7 mg |
| Riboflavin (B2) | 0.15 mg | 12% | 1.5 mg |
| Niacin (B3) | 1.4 mg | 9% | 14 mg |
| Pantothenic acid (B5) | 0.29 mg | 6% | 2.9 mg |
| Vitamin B6 | 0.15 mg | 9% | 1.5 mg |
| Folate (DFE) | 65 µg | 16% | 653 µg |
| Vitamin B12 | 0.06 µg | 2% | 0.57 µg |
| Choline | 23 mg | 4% | 234 mg |
| Minerals | |||
| Calcium | 12 mg | 1% | 121 mg |
| Iron | 1.3 mg | 7% | 13 mg |
| Magnesium | 24 mg | 6% | 241 mg |
| Phosphorus | 51 mg | 4% | 509 mg |
| Potassium | 187 mg | 4% | 1871 mg |
| Zinc | 0.39 mg | 4% | 3.9 mg |
| Copper | 0.12 mg | 13% | 1.2 mg |
| Manganese | 0.29 mg | 13% | 2.9 mg |
| Selenium | 8.8 µg | 16% | 88 µg |
Estimated from USDA FoodData Central (Foundation Foods and SR Legacy) using raw-ingredient values. Cooking losses, brands, and exact sizes will change the real numbers. %DV uses FDA Daily Values for adults (2,000 kcal).
How each ingredient was counted
- ripe bananas: 354 g of USDA “Bananas, raw” (FDC 173944). Weight from USDA portion "1 medium (7" to 7-7/8" long)" = 118 g.
- butter: 75.7 g of USDA “Butter, salted” (FDC 173410). Weight from USDA portion "1 cup" = 227 g.
- granulated sugar: 133.3 g of USDA “Sugars, granulated” (FDC 169655). Weight from USDA portion "1 cup" = 200 g.
- egg: 50 g of USDA “Egg, whole, raw, fresh” (FDC 171287). Weight from USDA portion "1 large" = 50 g.
- vanilla extract: 4.2 g of USDA “Vanilla extract” (FDC 173471). Weight from USDA portion "1 tsp" = 4.2 g.
- baking soda: 4.6 g of USDA “Leavening agents, baking soda” (FDC 175040). Weight from USDA portion "1 tsp" = 4.6 g.
- salt: 1.5 g of USDA “Salt, table” (FDC 173468). Weight from USDA portion "1 tsp" = 6 g.
- all-purpose flour: 187.5 g of USDA “Wheat flour, white, all-purpose, enriched, bleached” (FDC 168894). Weight from USDA portion "1 cup" = 125 g.
- semisweet chocolate chips: 84 g of USDA “Candies, semisweet chocolate” (FDC 167976). Weight from USDA portion "1 cup chips (6 oz package)" = 168 g.