Chocolate Chip Banana Bread (Print Version)
Moist banana loaf enriched with chocolate chips, perfect for any time of day.
# What You Need:
→ Wet Ingredients
01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup unsalted butter, melted and slightly cooled
04 - ½ cup light brown sugar
05 - ¼ cup granulated sugar
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 1¾ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp salt
10 - ½ tsp ground cinnamon
→ Add-ins
11 - 1 cup semi-sweet chocolate chips
# Directions:
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.
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 50–60 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 Tips:
01 -
- The texture is impossibly moist without being heavy or dense
- Chocolate and bananas were always meant to be together
02 -
- I once tried using frozen and thawed bananas, and the texture was honestly weird and waterlogged
- Letting the bread cool completely before slicing is agony but absolutely necessary for clean cuts
03 -
- Use the lightest-colored pan you own—dark pans bake faster and can burn the bottom before the center is done
- If your toothpick comes out with wet batter, give it another five minutes and check again