Chocolate Chip Banana Bread
A warm, gooey slice of home with bananas, chocolate chips, and a hint of caramelized sugar, perfect for any occasion.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed The riper, the sweeter and more flavorful.
- 1/2 cup unsalted butter, melted and slightly cooled Can substitute with coconut oil for a dairy-free option.
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup brown sugar (light or dark) Provides a deeper caramel note.
- 1 3/4 cups all-purpose flour Or use 1 cup all-purpose and 3/4 cup whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Add-ins
- 1 cup chocolate chips (semi-sweet or dark) Add extra for indulgent dessert.
- 1/2 cup chopped walnuts or pecans Optional for crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and optionally line it with parchment.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few soft lumps.
- Whisk in the melted butter, brown sugar, eggs, and vanilla until glossy and well combined.
- In a separate bowl, sift together the flour, baking soda, and salt. Gently fold the dry mixture into the wet batter until just combined.
- Fold in the chocolate chips and nuts if using.
- Pour the batter into the prepared pan and smooth the top. Scatter a few extra chips on top.
Baking
- Bake for 50–60 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Double the bananas for a more banana-forward loaf. Stir in a teaspoon of cinnamon or a pinch of espresso powder for added depth. For a bakery-style crust, sprinkle turbinado sugar on top before baking.