Chocolate Chip Banana Bread (Printable)

Tender banana bread loaded with rich chocolate chips, ideal for any time snack or breakfast.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Add-ins

09 - 3/4 cup semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and granulated sugar until fully blended. Add eggs and vanilla extract, mixing thoroughly.
04 - Stir mashed bananas into the wet mixture until evenly distributed.
05 - Gradually fold the dry ingredients into the wet ingredients, mixing gently just until combined to avoid overmixing.
06 - Fold in most of the semi-sweet chocolate chips, reserving a handful to sprinkle on top of the batter.
07 - Pour batter into the prepared loaf pan, smooth the surface, and sprinkle the remaining chocolate chips evenly on top.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean or with just a few melted chocolate streaks.
09 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.

# Expert Tips:

01 -
  • It uses up those overripe bananas sitting on your counter and turns them into something genuinely delicious.
  • The chocolate chips melt into pockets of sweetness that make every slice feel a little indulgent.
  • It's forgiving enough for beginners but tastes like you spent all afternoon baking.
  • The texture stays moist for days, so you can enjoy it all week long.
02 -
  • Don't overmix the batter once you add the flour, or the bread will turn out dense and rubbery instead of tender.
  • Use bananas that are deeply speckled or even black on the outside, they're sweeter and easier to mash.
  • Let the melted butter cool before adding it to the eggs, or you'll end up with scrambled bits in your batter.
03 -
  • Line your pan with parchment paper that hangs over the edges, it makes lifting the loaf out so much easier and cleaner.
  • If the top starts browning too quickly, tent a piece of foil loosely over the pan for the last 15 minutes of baking.
  • Mash your bananas with a fork instead of a blender, a few lumps add texture and keep the bread from feeling too uniform.

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