Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is moist, fluffy, and packed with rich chocolate flavor. Made with ripe bananas, brown sugar, and vanilla, this easy-to-make bread is perfect for breakfast, a snack, or dessert. The melty chocolate chips take it to the next level, making it a family favorite.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Fork (for mashing bananas)
- Toothpick (for testing doneness)
- Wire rack (for cooling)
Ingredients
- Dry Ingredients:
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 3 ripe bananas mashed (about 1 ½ cups)
- ½ cup 113g unsalted butter, melted
- ¾ cup 150g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Mix-ins:
- ¾ cup 135g semi-sweet chocolate chips, plus extra for topping
Instructions
- Preheat oven & prepare pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or non-stick spray, or line with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Prepare wet ingredients:
- In a large bowl, mash the bananas with a fork until smooth.
- Stir in the melted butter, brown sugar, eggs, and vanilla extract until well combined.
- Combine wet & dry ingredients:
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Be careful not to overmix—stir until just combined.
- Add chocolate chips:
- Gently fold in ¾ cup chocolate chips.
- Pour into loaf pan & add toppings:
- Pour the batter into the prepared loaf pan.
- Sprinkle extra chocolate chips on top for a bakery-style finish.
- Bake:
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
- If the top browns too quickly, tent the loaf with aluminum foil around 35 minutes.
- Cool & serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature!
Notes
Bananas: The riper the bananas, the sweeter the bread. Look for dark-spotted bananas for best results.
Butter Substitute: You can use coconut oil or vegetable oil instead of butter.
Add-ins: Mix in chopped nuts (walnuts or pecans) for added crunch.
Storage:
Store at room temp (up to 3 days) in an airtight container.
Refrigerate for up to 1 week.
Freeze individual slices for up to 3 months.
Butter Substitute: You can use coconut oil or vegetable oil instead of butter.
Add-ins: Mix in chopped nuts (walnuts or pecans) for added crunch.
Storage:
Store at room temp (up to 3 days) in an airtight container.
Refrigerate for up to 1 week.
Freeze individual slices for up to 3 months.