Banana Bread Chocolate Chip (Printer-Friendly Version)

Soft and chewy banana bread treats with chocolate chips for a sweet, comforting snack.

# What You'll Need:

01 - 2 medium ripe bananas, mashed (about 1 cup)

02 - ½ cup (1 stick) unsalted butter, softened

03 - ½ cup packed brown sugar

04 - ¼ cup pure maple syrup

05 - 1 large egg, room temperature

06 - 1 teaspoon pure vanilla extract

07 - 1½ cups all-purpose flour

08 - 1 teaspoon baking soda

09 - ½ teaspoon ground cinnamon

10 - ¼ teaspoon ground nutmeg

11 - ¼ teaspoon salt

12 - 1 cup semi-sweet chocolate chips

01 - Beat the softened butter and brown sugar in a large bowl until light and fluffy, about 2 to 3 minutes.

02 - Mix in the mashed bananas, maple syrup, egg, and vanilla extract until smooth and fully combined.

03 - In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt to blend evenly.

04 - Gradually fold dry ingredients into wet mixture just until no flour streaks remain, avoiding overmixing to maintain tenderness.

05 - Gently fold in the chocolate chips ensuring even distribution throughout the dough.

06 - Cover and refrigerate the dough for at least 30 minutes to enhance flavor development and reduce spreading during baking.

07 - Preheat oven to 350°F. Line baking sheets with parchment paper.

08 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them several inches apart.

09 - Bake for 10 to 12 minutes until edges are lightly golden and centers appear set; avoid overbaking to preserve softness.

10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

01 - Use deeply spotted bananas for maximum sweetness and flavor.

02 - Ensure butter and egg are at room temperature for better emulsion and dough texture.

03 - Chilling the dough is essential to prevent excessive spreading and to deepen flavors.

04 - Use a cookie scoop for uniform size, promoting even baking.