Chocolate Chip Banana Bread (Printable)
Moist, tender banana loaf loaded with melted chocolate chips. Made with overripe bananas for natural sweetness and soft texture throughout.
# 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
# How-To:
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 thoroughly. 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 until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix to maintain 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 on top for visual appeal.
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 chocolate chips melt into pockets of gooey perfection that make every bite feel like a treat
- It comes together faster than you can preheat the oven, making it perfect for unexpected guests or sudden cravings
02 -
- Overmixing develops gluten and makes bread tough, so stop as soon as you no longer see dry flour
- The toothpick test matters, underbaked banana bread has a gummy raw center that no amount of toasting can fix
03 -
- Freeze overripe bananas if you cannot bake immediately, they thaw perfectly for mashing
- Letting the bread rest overnight actually improves the texture and flavor distribution