Chocolate Chip Banana Bread (Print Version)

Soft, moist banana bread loaded with semi-sweet chocolate chips. Made with ripe bananas for natural sweetness and a tender crumb.

# Recipe Ingredients:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (about 1 ¼ cups)
02 - ⅓ cup unsalted butter, melted
03 - ½ cup granulated sugar
04 - ¼ cup light brown sugar, packed
05 - 2 large eggs
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp salt
10 - ½ tsp ground cinnamon (optional)

→ Add-ins

11 - 1 cup semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, mash the bananas with a fork until smooth.
03 - Stir in the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
05 - Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
06 - Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
07 - Pour the batter into the prepared loaf pan. Sprinkle reserved chocolate chips on top.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The bananas do all the heavy lifting for sweetness, so you get that deep fruity flavor without needing much sugar
  • Chocolate chips tucked into warm banana bread is the kind of simple pleasure that makes any Tuesday feel special
02 -
  • I once rushed the cooling process and ended up with a broken, sad looking loaf—those 10 minutes in the pan matter more than you think
  • The toothpick test is your best friend here, but remember moist crumbs are good, wet batter means it needs more time
03 -
  • Room temperature ingredients mix more easily, so set out your eggs and butter before you start
  • Line your pan with parchment paper leaving overhang on the sides—it acts like handles for easy removal

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