Chocolate Chip Banana Bread (Printable)

Moist, tender loaf swirled with melted chocolate chips—ideal for breakfast or sweet treats.

# 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 Make It:

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 -
  • Uses those overripe bananas you might otherwise toss
  • The texture impossibly moist without being dense or heavy
02 -
  • Overmixing creates a tough dense loaf so stop folding as soon as the flour disappears
  • The toothpick test should show moist crumbs not wet batter because the bread continues cooking as it cools
03 -
  • Freeze overripe bananas if you cannot bake immediately they will keep for months
  • Let the bread cool completely before wrapping for storage or it will get soggy

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