Chocolate Chip Banana Bread (Printable)

Moist, tender banana bread loaded with semisweet chocolate chips for a classic homemade treat.

# What You 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 Suggestions:

01 -
  • The texture is impossibly moist and tender, almost like cake but with that homey banana bread comfort
  • Chocolate chips scattered throughout make every bite feel like a little reward
  • It comes together so quickly you can have a warm loaf before your coffee even finishes brewing
02 -
  • Overmixing the batter once you add the flour will make your bread tough and dense, so stop as soon as you no longer see dry streaks
  • The toothpick test is crucial, a few moist crumbs are perfect but wet batter means it needs more time
  • This bread continues baking slightly from residual heat while cooling in the pan, so do not overbake
03 -
  • Freeze overripe bananas if you cannot bake right away, just thaw and mash when you are ready
  • Use a light colored pan to prevent the bottom from getting too dark before the center is done
  • Sprinkle coarse sugar on top before baking for a crunchy sweet crust

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