Step-by-Step Classic Banana Bread Recipe with Dairy Milk Chocolate Chips

Very few things can rival the warm, comforting aroma of a freshly baked banana bread wafting through the house. This timeless classic is beloved for its moist texture, rich banana flavor, and versatility. Banana bread is also one of the easiest things to bake. It’s an ideal way to use up overripe bananas, which not only impart natural sweetness but also contribute to the loaf’s signature moist texture. Unlike other cakes or breads, banana bread doesn’t require a fancy mixer or complex techniques. With a few simple ingredients and basic kitchen tools, you can have a warm, homemade loaf on your table in under 90 minutes.

When you add chunks of smooth, creamy Dairy Milk chocolate to it, it elevates the bread into a decadent treat that hits just the right balance between sweet and wholesome. So whether you’re an experienced baker or just starting, this classic banana bread with Dairy Milk chocolate chips recipe will guide you in creating the perfect loaf of banana bread.

Ingredients:

• 3 ripe bananas, mashed (the riper, the better)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional but recommended)
• 3/4 cup (130 g) dairy milk chocolate chips (chop a milk chocolate bar if you prefer chunks)

Method:

1. Begin by preheating your oven to 350F or 175C.
2. Line your loaf pan with parchment paper or grease it with butter or non-stick spray to ensure easy removal later.
3. Peel your overripe bananas and mash them thoroughly with a fork in a large mixing bowl. The bananas should be soft enough that a fork easily breaks them down into a thick, slightly lumpy puree.
4. To the mashed bananas, add the melted butter and whisk to combine. Then add the sugar, eggs, and vanilla extract. Mix until smooth and slightly frothy. This wet base should look creamy and well integrated.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6. Now, slowly add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix since doing so can lead to a dense loaf.
7. Reserve a small handful of chocolate chips for the top, and fold the rest into the batter using a spatula. Stir just until evenly distributed. The creamy sweetness of Dairy Milk chocolate pairs beautifully with the banana, offering occasional melty pockets of indulgence.
8. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips evenly over the top for a visually appealing finish and extra chocolate flavor.
9. Bake for about 60 minutes, or until a toothpick inserted in the middle comes out clean or with only a few moist crumbs (avoid hitting a melted chocolate chip when testing). If the top starts to brown too quickly, you can tent the loaf with foil during the last 15 minutes of baking.
10. Once baked, remove the pan from the oven and allow the banana bread to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. This step is important because letting it rest improves its texture and makes for cleaner slices.
11. Banana bread stores well at room temperature in an airtight container for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze them. To enjoy later, just reheat in an oven or microwave.

Tips:

• To experiment with the banana bread, you can add nuts like chopped walnuts or pecans for a crunch.
• For a marbled effect, you can swirl in a spoonful of peanut butter or chocolate sauce before baking.
• For a healthier bread, substitute whole wheat flour for half the all-purpose flour and reduce the sugar by a couple of tablespoons if your bananas are extra sweet.
• Make sure you’re using unsalted butter. If you only have salted butter on hand, skip the extra pinch of salt that’s been recommended in the ingredient list.
• Make sure the eggs are room temperature because if they’re too cold, they won’t mix in properly. Room temperature allows it to be incorporated easily.