Chocolate Chip Banana Bread (Printable)
Moist banana bread studded with semi-sweet chocolate chips, perfect for breakfast or snacking.
# What You’ll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - ⅓ cup unsalted butter, melted
03 - ½ cup granulated sugar
04 - ¼ cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 1 ½ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp salt
→ Mix-ins
10 - ¾ cup semi-sweet chocolate chips
# How To Make:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, mash the bananas. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, and salt.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
05 - Fold in the chocolate chips.
06 - Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture is incredibly moist without being dense or heavy
- Chocolate chunks melt into little puddles of joy throughout each slice
- It comes together in one bowl with ingredients you probably have right now
02 -
- Overmixing develops gluten and makes bread tough, so stop as soon as the flour is incorporated
- Every oven is different, so start checking at 50 minutes—better slightly underbaked than dry
- Completely cooling before slicing is agony, but cutting into warm bread causes it to crumble
03 -
- Pressing extra chocolate chips into the top before baking ensures those gorgeous chocolate puddles on the surface
- Lining the pan with parchment paper creates handles for lifting and prevents any sticking drama