Chocolate Chip Banana Bread (Printable)
Moist banana bread studded with semi-sweet chocolate chips. Ready in 70 minutes.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 1/4 cup brown sugar, packed
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Add-ins
10 - 3/4 cup semi-sweet chocolate chips
# How-To Steps:
01 - Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
02 - In a large mixing bowl, whisk the mashed bananas and melted butter together until completely smooth and well incorporated.
03 - Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana mixture. Whisk vigorously until the mixture is uniform and slightly frothy.
04 - In a separate medium bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution.
05 - Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until the flour disappears. Stop mixing as soon as combined to prevent a tough texture.
06 - Add the chocolate chips to the batter, reserving about 1 tablespoon for the topping. Fold gently to distribute evenly throughout.
07 - Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips over the surface.
08 - Bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center emerges with a few moist crumbs but no wet batter. The top should be golden brown.
09 - Let the bread cool in the pan for 10 minutes to set. Carefully remove from the pan and transfer to a wire rack to cool completely before slicing.
# Expert Suggestions:
01 -
- The texture is impossibly moist without being dense or heavy
- Chocolate chunks create pockets of gooey richness in every bite
- It transforms those neglected brown bananas on your counter into something magical
02 -
- Overmixing develops gluten and makes bread tough — gentle folding is your friend
- Toothpick testing should show moist crumbs, not raw batter — carryover cooking finishes the job
- Cooling completely before slicing makes cleaner cuts, though warm slices are totally worth the mess
03 -
- Freeze overripe bananas if you cannot bake immediately — they thaw perfectly
- Room temperature ingredients prevent the melted butter from seizing when mixed
- A glass pan needs a 25°F lower temperature than metal to prevent overbrowning