Chocolate Chip Banana Bread (Printable)

Moist, tender banana bread loaded with rich chocolate chips. Perfect for breakfast or dessert.

# What You’ll Need:

→ Wet Ingredients

01 - 3 very ripe bananas, mashed (about 1 1/4 cups)
02 - 1/3 cup unsalted butter, melted and cooled
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 2 large eggs, at room temperature
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt

→ Add-ins

11 - 3/4 cup semisweet chocolate chips (plus extra for topping, optional)
12 - 1/2 cup chopped walnuts or pecans (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
03 - In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
05 - Fold in the chocolate chips and nuts (if using).
06 - Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top, if desired.
07 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is impossibly moist without being dense or heavy, and the chocolate creates these little molten pockets throughout each slice
  • It uses ingredients you probably already have, making it the perfect rescue recipe for forgotten bananas
02 -
  • Overmixing is the enemy here, so once the flour is incorporated, stop mixing even if small lumps remain
  • Every oven is different, so start checking at 50 minutes because overbaked banana bread becomes dry and sad
03 -
  • Freeze overripe bananas whole in their skins, then thaw and mash whenever bread inspiration strikes
  • Use a light-colored pan to prevent the edges from overcooking before the center is done

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