Chocolate Chip Banana Bread (Printable Version)

Moist, tender banana bread loaded with semisweet chocolate chips. Easy to make and perfect for any time of day.

# Ingredient List:

→ Wet Ingredients

01 - 3 very ripe bananas, mashed (about 1 1/4 cups)
02 - 1/3 cup unsalted butter, melted and cooled
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 large eggs, at room temperature
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 baking powder
10 - 1/2 teaspoon salt

→ Add-ins

11 - 3/4 cup semisweet chocolate chips
12 - 1/2 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray, or line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well incorporated.
03 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
04 - Add the dry ingredients to the wet mixture. Using a spatula, gently fold until just combined—stop as soon as no dry flour remains visible. Avoid overmixing to prevent dense bread.
05 - Fold in the semisweet chocolate chips and chopped walnuts or pecans if using, distributing evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan, spreading evenly with a spatula. Sprinkle additional chocolate chips across the top for garnish if desired.
07 - Bake for 50 to 60 minutes, rotating the pan halfway through for even browning. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.
08 - Let the bread cool in the pan for 10 minutes to set. Carefully remove from the pan and transfer to a wire rack. Cool completely before slicing into 8 to 10 servings.

# Expert Tips:

01 -
  • The texture is impossibly moist without being dense or heavy, thanks to the perfect ratio of mashed bananas to butter
  • Chocolate chips melty pools create this incredible contrast against the tender, vanilla scented crumb
  • It comes together in one bowl with minimal effort but tastes like something from a fancy bakery case
02 -
  • Overmixing is the enemy here, once you dont see dry flour, stop folding, or your bread will be tough and dense instead of tender
  • Every oven is different, so start checking at 50 minutes, and if the top is browning too fast, tent it loosely with foil
03 -
  • If your bananas arent ripe enough, place them in a 350F oven for 15 minutes until blackened, then cool before mashing
  • Let the bread cool completely before wrapping, otherwise the trapped steam makes the crust soggy

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