Rachael Ray Banana Chocolate Chip Bread Recipe

Rachael Ray’s Banana Chocolate Chip Bread is a moist and flavorful quick bread that combines ripe bananas and rich chocolate chips. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe delivers comfort in every slice. Whether enjoyed warm or at room temperature, it’s a guaranteed crowd-pleaser.

Why This Recipe Is a Must-Try

• Perfect texture: Moist and tender with melty chocolate chips.
• Simple ingredients: Uses pantry staples and ripe bananas.
• Quick to prepare: Minimal effort for maximum flavor.
• Versatile: Great as a snack, breakfast, or dessert.
• Kid-friendly: A hit with both kids and adults.

What is Rachael Ray Banana Chocolate Chip Bread?

Rachael Ray’s Banana Chocolate Chip Bread is a classic banana bread recipe elevated with the addition of sweet chocolate chips. This quick bread is baked to perfection, offering a delightful balance of flavors and textures.

Rachael Ray Banana Chocolate Chip Bread Recipe Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed

Add-ins:

• 1 cup semisweet chocolate chips
• Optional: 1/2 cup chopped walnuts or pecans

Other Recipes

• Hennessy Hustle Cocktail
• Strawberry Crunch Cheesecake Cones
• Neva’s Potatoes

Step-by-Step Instructions to Prepare Rachael Ray Banana Chocolate Chip Bread

Step 1: Preheat and prepare the pan

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the dry ingredients

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Combine the wet ingredients

• In a large mixing bowl, whisk together the melted butter and sugar until smooth.
• Add the eggs, vanilla extract, and mashed bananas. Mix until well combined.

Step 4: Combine wet and dry ingredients

• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 5: Fold in the add-ins

• Gently fold in the chocolate chips (and nuts, if using) until evenly distributed.

Step 6: Pour and bake

• Pour the batter into the prepared loaf pan, spreading it evenly.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve

• Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy.

What to Serve with Rachael Ray Banana Chocolate Chip Bread

• Spread with butter: Adds richness and enhances the flavor.
• Pair with coffee or tea: A perfect morning or afternoon treat.
• Serve with fresh fruit: Complements the sweetness of the bread.
• Top with whipped cream: A fun dessert option.
• Add a scoop of ice cream: Transform into an indulgent dessert.

Expert Tips for Mastering Rachael Ray Banana Chocolate Chip Bread

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful the bread.
• Don’t overmix: Overmixing can result in a dense loaf.
• Check for doneness: Use a toothpick to ensure the center is fully baked.
• Customize add-ins: Experiment with white chocolate chips, dried fruit, or spices.
• Store properly: Keep the bread in an airtight container to retain moisture.

Variations of Rachael Ray Banana Chocolate Chip Bread

• Gluten-free option: Use a gluten-free flour blend.
• Vegan version: Substitute eggs with flax eggs and butter with coconut oil.
• Extra nutty: Add a mix of chopped nuts for more crunch.
• Spiced version: Include cinnamon or nutmeg for added warmth.
• Double chocolate: Mix in cocoa powder for a chocolatey base.

How to Store Leftovers Rachael Ray Banana Chocolate Chip Bread?

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate for longer storage: Keep in the fridge for up to 1 week.
• Freeze for later: Wrap slices in plastic wrap and foil, then freeze for up to 3 months.

How to Reheat Rachael Ray Banana Chocolate Chip Bread?

• Microwave method: Warm a slice for 10-15 seconds.
• Oven method: Reheat in a 300°F (150°C) oven for 5-7 minutes.

Nutrition Value (per slice)

• Calories: 210
• Protein: 3g
• Carbohydrates: 30g
• Fat: 9g
• Fiber: 2g
• Sodium: 150mg

FAQs

Can I use frozen bananas?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing.

How do I prevent the chocolate chips from sinking?

Toss the chocolate chips in a bit of flour before folding them into the batter.

Can I make this bread into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F for 18-20 minutes.

Why is my bread dense?

Overmixing the batter can lead to dense bread. Mix just until the ingredients are combined.

Final Words

Rachael Ray’s Banana Chocolate Chip Bread is a delightful recipe that combines classic banana bread with the sweet addition of chocolate chips. Whether for breakfast, dessert, or a snack, this bread is easy to make and incredibly satisfying. Try it today and enjoy a slice of homemade goodness!

Print