Chocolate Chip Banana Bread

Steps

• Prep: Heat the oven to 175°C (350°F) and line a 9x5 loaf pan with parchment.
• Add-ins: Put the chocolate chips in a small bowl with 1 tbsp of the measured flour and toss until dusted. Set aside.

  Tip: Take that tablespoon from the 2 cups the recipe already calls for — don't add extra, or you'll dry the loaf out.

• Wet: Mash the bananas, then whisk in the oil, brown sugar, eggs, and vanilla until smooth.
• Dry: Whisk the remaining flour with the baking soda and salt.
• Combine: Fold the dry into the wet just until nearly combined, then add the floured chips and fold two or three more times only.

  Tip: Adding the chips at the very end means the last few folds do double duty — distributing the chips and finishing the batter — so you mix less overall.

• Bake: Bake until a skewer comes out with moist crumbs and no wet batter.
  ⏱ Start 62 min timer

  Tip: Aim between chips when you test — hitting a melted chip gives a false wet reading every time.

• Cool: Cool in the pan 15 minutes, then turn out onto a rack.
  ⏱ Start 15 min timer