Chocolate Chip Banana Bread (Print Version)

A moist, flavorful banana bread loaded with melty chocolate chips—ideal for breakfast, dessert, or snacking.

# 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

→ Add-ins

11 - 1 cup semi-sweet chocolate chips

# How-To Steps:

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.
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.
09 - 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 dense, like cake disguised as breakfast.
  • Chocolate chips nestled in warm banana bread might be one of lifes simplest pleasures.
  • It comes together in one bowl, making it perfect for lazy mornings or midnight cravings.
02 -
  • Overmixing once flour is added is the fastest way to turn tender bread into something resembling a brick.
  • Checking for doneness too early lets heat escape, but waiting past 60 minutes can dry it out completely.
  • Room temperature ingredients blend more easily and create a more uniform crumb structure.
03 -
  • Grease your pan thoroughly, especially the corners, using softened butter rather than cooking spray for better release.
  • Start checking your bread at the 50 minute mark—every oven behaves differently and you can always add more time but never take it back.
  • Let the bread cool completely before slicing if you want clean cuts, though warm slices with melting chocolate are hard to resist.

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