Ingredients
Scale
- 1½ cups (340 g) mashed ripe bananas (about 3 large bananas)
- 1⅔ cups (200 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt (omit if using salted butter)
- ¾ cup (150 g) soft brown sugar
- ¼ cup (56 g) unsalted butter, room temperature
- ¼ cup (52 g) unflavored vegetable oil (canola recommended)
- 1½ tsp vanilla extract
- 1 large egg, room temperature
- 1 cup (170 g) semisweet chocolate chips (divided into ¾ cup and ¼ cup)
Instructions
- Preheat oven to 350°F (180°C) and prepare loaf tin with parchment paper.
- Mash ripe bananas in a bowl until smooth.
- Sift together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
- Cream butter, brown sugar, and vegetable oil in a large bowl until light and fluffy.
- Mix in the egg, then fold in mashed bananas and vanilla extract.
- Gently combine wet and dry ingredients, taking care not to overmix.
- Fold in ¾ cup of chocolate chips and pour batter into the loaf tin.
- Sprinkle remaining chocolate chips on top, bake for about 1 hour.
- Cool in tin for 15 minutes, then transfer to wire rack to cool for 30 minutes before slicing.
Notes
Using overripe bananas ensures maximum sweetness and moisture.
Avoid overmixing for a tender and light texture.
Consider adding nuts or spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg