Chocolate Chip Banana Bread (Printable)

Moist banana bread loaded with gooey chocolate chips. Ready in 70 minutes.

# 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 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

# Directions:

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 Tips:

01 -
  • The texture is incredibly moist without being dense or heavy
  • Chocolate chunks melty in every bite hide the fact that this is basically breakfast
  • It comes together in one bowl with minimal effort
02 -
  • Overmixing once the flour hits the wet ingredients is the number one way to get tough, rubbery bread
  • The toothpick test is your best friend, insert it in the center and if it comes out clean or with just a couple moist crumbs, you are done
  • Cooling completely before slicing is non-negotiable if you want neat, even pieces
03 -
  • Use frozen overripe bananas if you cannot bake right now, just thaw and drain excess liquid before mashing
  • Room temperature ingredients incorporate better, so set everything out about 30 minutes before starting

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