Chocolate Chip Banana Bread (Print)
Moist banana bread studded with chocolate chips, ready in 70 minutes.
# What You Need:
→ 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
# How to Make:
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 texture is impossibly moist without being dense or heavy
- Those moments when you hit a warm melted chocolate pocket feel like pure magic
02 -
- I once tried using barely ripe bananas and the bread came out bland and starchy
- Letting the bread cool completely before slicing is torture but worth it, warm slices crumble apart
03 -
- Roasting the bananas in their skins for 15 minutes at 400°F before mashing intensifies the banana flavor
- Tossing chocolate chips in a tablespoon of flour before adding keeps them from sinking to the bottom