Chocolate Chip Banana Bread (Print Page)
Moist, golden loaf loaded with gooey chocolate chips. Ripe bananas create natural sweetness and tender crumb ideal for any time of day.
# 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, mash bananas thoroughly. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until fully incorporated.
03 - In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
04 - Add dry ingredients to wet mixture. Stir gently until just combined—do not overmix.
05 - Gently fold chocolate chips into batter until evenly distributed.
06 - Pour batter into prepared loaf pan. Optionally sprinkle additional chocolate chips on surface.
07 - Bake for 50 to 60 minutes until toothpick inserted into center emerges clean or with minimal moist crumbs.
08 - Cool in pan for 10 minutes. Transfer to wire rack and cool completely before slicing.
# Expert Tips:
01 -
- The secret is letting those bananas go completely black, like nature's own sweetener that makes every bite sing
- My kids actually fight over the end pieces now that I've learned not to overmix the batter
02 -
- I ruined three loaves before learning that overmixing makes bread tough instead of tender
- The toothpick test matters more than the timer, every oven has its own personality
03 -
- Freeze overripe bananas if you can't bake immediately, they'll thaw perfectly
- Let the bread cool completely before wrapping or moisture gets trapped and makes it soggy