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Chocolate Chip Banana Bread Recipe

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4.1 from 15 reviews

This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas with semisweet chocolate chips for a deliciously sweet treat. Perfect for breakfast, snacks, or dessert, this classic recipe is easy to make and yields a tender, buttery loaf with bursts of melty chocolate throughout.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (8 Tbsp), softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium or large ripe bananas (about 1 3/4 cups mashed)
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup semisweet chocolate chips, divided (use mini chips or chunks if preferred)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Grease a bread loaf pan (approximately 9.25"L x 5.25"W x 2.75"D) with butter and dust it lightly with flour to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. Add the lightly beaten eggs and blend well.
  3. Add Bananas and Vanilla: Mash the ripe bananas with a fork until they reach a chunky applesauce consistency. Add mashed bananas and vanilla extract to the butter mixture and mix until fully combined.
  4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients and stir until just combined. Do not overmix.
  5. Fold in Chocolate Chips: Gently fold 3/4 cup of the semisweet chocolate chips into the batter. Pour the batter into the prepared loaf pan and evenly spread it out. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  6. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs attached.
  7. Cool: Remove from the oven and allow the banana bread to rest in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.

Notes

  • For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
  • You can substitute mini chocolate chips or chunks if you prefer larger pockets of chocolate.
  • If the bread is browning too quickly on top, tent it loosely with aluminum foil halfway through baking.
  • Allow the banana bread to cool completely for easier slicing and better texture.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.

Find it online: https://dishcooks.com/chocolate-chip-banana-bread-recipe/