Description
A soft, tender banana bread loaded with semi-sweet chocolate chips and juicy blueberries. Perfect for breakfast, snacking, or dessert.
Ingredients
3 medium very ripe bananas (about 1 1/2 cups mashed or 360 g)
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (90 g) semi-sweet chocolate chips
3/4 cup (110 g) fresh or frozen blueberries
1 tablespoon (8 g) all-purpose flour (for blueberries)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Mash bananas in a large bowl until smooth.
Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gently fold dry ingredients into wet ingredients until just combined.
Toss blueberries with 1 tablespoon (8 g) flour. Fold in chocolate chips and blueberries.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for best flavor and moisture. Do not overmix the batter to keep the texture tender. If using frozen blueberries, do not thaw before adding. Store tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes