Chocolate Chip Banana Bread

This ultra-moist Chocolate Chip Banana Bread transforms overripe bananas into a decadent treat. Combining the natural sweetness of ripe bananas with rich chocolate chips creates a comforting classic that's perfect for breakfast, snacks, or dessert.

5 from 1 vote

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Banana Bread, Chocolate Chip, Moist Banana Bread, Quick Bread

Prep Time: 15

Cook Time: 1

Cooling Time: 15

Total Time: 1 30

Servings: slices

Calories: 245kcal

Equipment

9×5-inch loaf pan
Parchment Paper
Mixing bowls
Wire Cooling Rack

Ingredients

Wet Ingredients

3 medium very ripe bananas approximately 1½ cups mashed
1/2 cup unsalted butter melted and slightly cooled
3/4 cup granulated sugar can be reduced to ½ cup if bananas are very sweet
2 large eggs room temperature
1 tsp pure vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon optional
3/4 cup semi-sweet chocolate chips plus extra for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork until smooth with just a few small chunks remaining.
Add the melted butter, sugar, eggs, and vanilla to the mashed bananas. Whisk until well combined and smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix only until just combined—avoid overmixing.
Fold in most of the chocolate chips, reserving a small handful for topping.
Pour the batter into your prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs (but no wet batter).
Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use bananas that are 80-90% spotted or black for maximum sweetness and banana flavor.

To prevent chocolate chips from sinking, toss them in 1 tablespoon of flour before adding to the batter.

Store in an airtight container at room temperature for 3-4 days, refrigerate for up to a week, or freeze individual slices for up to 3 months.

For a healthier version, substitute half the flour with whole wheat flour, reduce sugar to ⅓ cup and add ¼ cup unsweetened applesauce, and use mini dark chocolate chips.

Nutrition

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