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Chocolate Chip Banana Bread Recipe

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4.6 from 138 reviews

This moist and flavorful Chocolate Chip Banana Bread is a delicious twist on the classic banana bread recipe. Made with ripe bananas, butter, sugar, and studded with semisweet chocolate chips, it offers a perfect balance of sweet and rich flavors. Ideal as a breakfast treat or an indulgent snack, this bread is easy to prepare and bakes up beautifully with a tender crumb and melty chocolate throughout.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter (8 Tbsp), softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium/large very 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, or mini chocolate chips or chunks)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the bread.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This helps create a tender texture in the bread.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated fully before adding the next. Stir in the vanilla extract for flavor enhancement.
  4. Incorporate Bananas: Mash the very ripe bananas with a fork or potato masher until smooth and add them into the wet mixture. Mix until combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning.
  6. Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
  7. Add Chocolate Chips: Fold in half of the chocolate chips into the batter, reserving the rest for topping the bread.
  8. Transfer to Pan and Top: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the surface.
  9. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled to enjoy the best texture.

Notes

  • For best results, use very ripe bananas with lots of black spots for maximum flavor and sweetness.
  • You can substitute semisweet chocolate chips with mini chips or chunks as preferred.
  • Storage: Store banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute butter with a plant-based margarine.
  • Do not overmix the batter to avoid a dense loaf; mix until ingredients are just combined.

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