Chocolate Chip Banana Bread (Print Version)

Moist banana bread loaded with semi-sweet 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

# 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 Advice:

01 -
  • The texture is incredibly moist without being dense, striking that perfect balance between cake and bread
  • Chocolate chunks nestled throughout create those moments of pure joy in every bite
  • It comes together with just one bowl and basic pantry staples you probably already have
02 -
  • Overmixing once the flour is added will make your bread tough and dense, so gentle folding is key
  • Every oven is different, so start checking at 50 minutes and tent with foil if the top browns too quickly
  • The bread continues cooking while cooling, so removing it when slightly underdone is better than dry
03 -
  • If your bananas are not quite ripe enough, place them in a paper bag with an apple for 24 hours
  • Room temperature ingredients mix more evenly and create a better texture, so plan ahead
  • Measuring flour by spooning it into the measuring cup rather than dipping prevents packing and heavy bread

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