Chocolate Chip Banana Bread
This comforting Chocolate Chip Banana Bread combines ripe bananas and sweet chocolate chips for a deliciously nostalgic loaf perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour or swap half for whole wheat for more fiber.
- 1 teaspoon baking soda lifts the loaf for a tender crumb.
- 1/2 teaspoon fine salt balances the sweetness.
- 1/2 teaspoon cinnamon optional, warm spice that plays beautifully with banana.
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled can use coconut oil for a dairy-free version.
- 2/3 cup brown sugar, packed gives deep caramel notes; reduce to 1/2 cup for less sweetness.
- 2 large eggs at room temperature; substitute with flax eggs for vegan baking.
- 3 ripe bananas, mashed (about 1 1/2 cups) the riper, the better for banana flavor.
- 1 teaspoon pure vanilla extract brightens the loaf.
Add-ins
- 1 cup semisweet chocolate chips swap for dark chocolate for more intensity, or use chopped nuts for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- In a large mixing bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, then stir in the mashed bananas and vanilla. Your batter will look glossy and fragrant.
- Fold the dry ingredients into the wet mixture just until combined. Stop when you no longer see streaks of flour.
- Gently fold in the chocolate chips, reserving a handful to sprinkle on top for a professional-looking finish.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved chocolate chips on top.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days. Refrigerate for up to 1 week. Freeze individual portions wrapped in plastic and foil for up to 3 months.