Chocolate Chip Banana Bread (Printable)
Moist banana bread loaded with rich chocolate chips. Perfect for breakfast, dessert, or snacks.
# What You 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 Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, or line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk mashed bananas with melted butter until completely smooth and incorporated.
03 - Stir in granulated sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until the mixture is uniform and slightly thickened.
04 - In a separate medium bowl, sift together flour, baking soda, and salt to ensure even distribution.
05 - Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined—some small lumps are acceptable. Do not overmix.
06 - Add chocolate chips to the batter, folding gently to distribute evenly. Reserve a small handful to sprinkle on top before baking.
07 - Pour batter into prepared loaf pan, spreading evenly with a spatula. Scatter reserved chocolate chips across the surface for visual appeal.
08 - Bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center—it should emerge with a few moist crumbs but not wet batter.
09 - Allow the bread to cool in the pan for 10 minutes. Carefully remove and transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture walks this perfect line between cake and bread, so you can justify eating it for breakfast or dessert
- Those melting chocolate pockets turn a simple loaf into something that feels like a special occasion
02 -
- Overmixing develops gluten and makes the bread tough — fold gently and walk away when flour disappears
- Every oven is different, so start checking at 50 minutes even if the recipe says 60
03 -
- Room temperature ingredients mix more evenly and give you better texture
- Let the bread cool completely before wrapping or trapped steam makes the crust soggy