Chocolate Chip Banana Bread Loaf (Print Version)

A tender loaf featuring ripe bananas and semi-sweet chocolate chips, ideal for any time snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
04 - ½ teaspoon ground cinnamon

→ Wet Ingredients

05 - ½ cup unsalted butter, melted and cooled
06 - ¾ cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 3 large ripe bananas, mashed (about 1 ¼ cups)
10 - ¼ cup whole milk or buttermilk

→ Add-Ins

11 - 1 cup semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking soda, salt, and cinnamon in a medium bowl until evenly blended.
03 - Whisk melted butter and sugar in a large bowl until combined. Beat in eggs one at a time, then stir in vanilla and mashed bananas.
04 - Add dry ingredients to wet mixture in two additions, mixing gently. Stir in milk until just incorporated—avoid overmixing.
05 - Fold chocolate chips into batter. Transfer to prepared loaf pan, optionally sprinkling extra chips on top.
06 - Bake for 50-60 minutes until toothpick inserted in center emerges with few moist crumbs.
07 - Cool in pan for 10 minutes. Remove to wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • The texture is impossibly moist without being dense, like eating a cloud that decided to get cozy with chocolate
  • It transforms those forgotten bananas into something everyone actually asks for instead of pretending to want
02 -
  • Overmixing develops gluten and makes the bread tough, so stop as soon as the flour disappears
  • The toothpick test is tricky because melted chocolate chips look like undercooked batter, so check a few spots
03 -
  • Grease the short ends of your parchment paper so it sticks to the pan and does not collapse when you pour in the batter
  • If the top browns too quickly, tent it with foil for the last 15 minutes

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