Chocolate Chip Banana Bread (Print Version)
Moist banana bread loaded with semi-sweet chocolate chips, perfect for any time of day.
# What You’ll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1 ¼ cups)
02 - ⅓ cup unsalted butter, melted
03 - ½ cup granulated sugar
04 - ¼ cup light brown sugar, packed
05 - 2 large eggs
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 1 ½ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp salt
10 - ½ tsp ground cinnamon
→ Add-ins
11 - 1 cup semi-sweet chocolate chips
# Steps:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, mash the bananas with a fork until smooth.
03 - Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
04 - In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
05 - Add dry ingredients to wet mixture and stir gently until just combined—do not overmix.
06 - Fold in chocolate chips, reserving a handful to sprinkle on top if desired.
07 - Pour batter into prepared loaf pan. Sprinkle reserved chocolate chips on top.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture is impossibly moist without being dense or heavy
- Those chocolate chunks turn into little pools of goo when the bread is still warm from the oven
02 -
- Underbaked is better than overbaked because the residual heat keeps cooking the bread after it comes out of the oven
- Frozen black bananas thaw beautifully and actually release more liquid than fresh ones making for an even moister crumb
03 -
- Toast a slice and spread with salted butter for an absolutely life changing combination
- Room temperature ingredients combine more easily and create a more tender final crumb