Chocolate Chip Banana Bread (Printable)

A moist, tender loaf loaded with mashed ripe bananas and studded with gooey chocolate chips. Perfect for breakfast, dessert, or snacking any time of day.

# What You 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 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt

→ Mix-ins

10 - ¾ cup semi-sweet chocolate chips

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, mash the bananas thoroughly. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until fully incorporated.
03 - In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
04 - Add the dry ingredients to the wet mixture. Fold gently until just combined—avoid overmixing to prevent dense texture.
05 - Fold in the chocolate chips until evenly distributed throughout the batter.
06 - Pour the batter into the prepared loaf pan. Optionally sprinkle extra chocolate chips across the top for presentation.
07 - Bake for 50 to 60 minutes until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing for clean cuts.

# Expert Tips:

01 -
  • The texture walks this perfect line between cake and bread, substantial but never heavy
  • Chocolate chips melted into warm banana bread creates pockets of pure comfort
  • It transforms forgotten fruit into something everyone asks for by name
02 -
  • Overmixing develops gluten and makes bread tough, so stop as soon as flour streaks disappear
  • A toothpick with some moist crumbs is perfect, clean means it might be dry in a day
  • The center continues baking while cooling in the pan, so don't rush this step
03 -
  • Roasting bananas at 180°C for 15 minutes before mashing concentrates flavor incredibly
  • Let the batter rest for 10 minutes before baking for extra moist results

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