Chocolate Chip Banana Bread (Printable)

Moist banana bread swirled with semi-sweet chocolate chips. Easy to make, perfect for breakfast or dessert.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - ⅓ cup unsalted butter, melted
03 - ½ cup granulated sugar
04 - ¼ cup light brown sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt

→ Mix-ins

10 - ¾ cup semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a large bowl, mash the bananas thoroughly. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in the chocolate chips until evenly distributed throughout the batter.
06 - Pour the batter into the prepared loaf pan, smoothing the top. Optionally sprinkle extra chocolate chips on top.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The texture is incredibly moist without being dense, almost like cake but better for breakfast
  • Chocolate chips transform ordinary banana bread into something that feels like a special treat
  • It comes together in one bowl with minimal effort, perfect for lazy mornings
02 -
  • Overmixing is the enemy of tender banana bread so stop as soon as the flour disappears
  • The bread continues cooking while it cools in the pan so do not worry if it seems slightly underdone when you pull it out
  • Room temperature ingredients prevent the butter from seizing and creating weird lumps in your batter
03 -
  • Use a light colored pan to prevent the edges from burning before the center is done
  • Check your bread at 50 minutes because every oven behaves differently

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