Chocolate Chip Banana Bread (Print)

Tender banana bread packed with chocolate chips, ideal for breakfast or a sweet snack anytime.

# What You Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and slightly cooled
04 - 1/2 cup light brown sugar
05 - 1/4 cup granulated sugar
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)

→ Add-ins

11 - 1 cup semi-sweet chocolate chips

# How to Make:

01 - Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
04 - Add the dry ingredients to the wet ingredients and gently fold together until just combined—do not overmix.
05 - Fold in the chocolate chips, reserving a small handful to sprinkle on top.
06 - Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips over the batter.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The batter comes together in one bowl with a fork if youre feeling lazy, which I often am.
  • It somehow tastes even better on day two when the flavors have had time to really settle in and make friends.
02 -
  • Covering the loaf loosely with foil after thirty minutes prevents the top from burning while the center finishes cooking.
  • The bread continues to cook from residual heat after you remove it from the oven, so pulling it when a few moist crumbs still cling to the toothpick is actually perfect.
03 -
  • If your bananas arent ripe enough, bake them unpeeled on a foil-lined sheet at 150°C for fifteen minutes until the skins turn completely black and the flesh softens and sweetens.
  • Running your knife under hot water before slicing gives you clean cuts through the sticky chocolate without dragging or crumbling the tender crumb.

Go Back