Go Back
Chocolate Chip Banana Bread Recipe
Ash Tyrrell

Chocolate Chip Banana Bread Recipe

I've lost count of how many times I've baked this chocolate chip banana bread, and it never lasts more than a day in my house. I started making it years ago just to use up spotty bananas sitting on my counter, and now it's become my go-to recipe whenever I want something sweet without much effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – the base of your batter spoon it into the cup instead of scooping to avoid a dense loaf
  • 1 teaspoon baking soda – gives the bread its rise make sure it's fresh for the best lift
  • 1/2 teaspoon salt – balances the sweetness and makes the banana flavor pop
  • 3 large ripe bananas mashed – the riper and spottier, the sweeter and more flavorful your bread will be
  • 1/2 cup unsalted butter melted – adds richness; melted butter gives a denser, fudgier crumb than softened butter
  • 3/4 cup granulated sugar – sweetens the loaf; reduce slightly if your bananas are very ripe
  • 2 large eggs – bind the batter together and add structure
  • 1 teaspoon vanilla extract – rounds out the flavor and makes the bread smell incredible while baking
  • 1 cup semi-sweet chocolate chips – the star of the show; save a few to press on top before baking

Method
 

  1. Set your oven to 350°F so it's fully heated by the time your batter is ready. Line your loaf pan with parchment paper, leaving a little overhang on the sides. This makes lifting the finished loaf out so much easier later.
  2. Grab your ripest bananas and mash them in a large bowl with a fork until mostly smooth. A few small lumps are totally fine and actually add nice texture to the finished bread. The riper the bananas, the deeper and sweeter the flavor will be.
  3. Add the melted butter, sugar, eggs, and vanilla extract right into the bowl with your mashed bananas. Whisk everything together until it's smooth and well combined. You don't need an electric mixer here; a simple whisk does the job perfectly.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients separately first helps the baking soda distribute evenly through the flour. This step only takes a minute but makes a real difference in texture.
  5. Pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined. Stop as soon as you no longer see streaks of flour. Overmixing at this stage is the number one reason banana bread turns out tough instead of tender.
  6. Gently fold in your chocolate chips, saving a small handful to sprinkle on top of the batter later. This gives the finished loaf that bakery-style look with chocolate peeking through the golden crust.
  7. Pour the batter into your prepared pan and smooth the top with your spatula. Bake for 55 to 60 minutes, checking around the 45-minute mark and tenting with foil if the top is browning too quickly.
  8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. I know it's tempting, but letting it cool completely before slicing keeps it from crumbling apart.

Notes

  • I always use bananas that are almost completely black on the outside, because they give me the sweetest, most intense banana flavor.
  • I toss my chocolate chips in a spoonful of flour before folding them in, since it keeps them from sinking straight to the bottom.
  • I never open the oven door in the first 30 minutes, because I noticed my loaf sinks in the middle when I do.
  • I like swapping half the butter for a neutral oil like canola when I want an even moister chocolate chip banana bread recipe with oil.
  • I let my eggs and butter come closer to room temperature first, since it helps the batter combine more smoothly.