Chocolate Chip Banana Bread (Print Version)

Tender banana bread studded with chocolate chips, ideal for breakfast or a sweet snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Add-ins

09 - 1 cup semi-sweet chocolate chips
10 - 1/2 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs one at a time, then add vanilla extract and mashed bananas, mixing well.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
05 - Fold in chocolate chips and nuts if using.
06 - Pour batter into prepared loaf pan and smooth the top evenly.
07 - Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Insider Tips:

01 -
  • The texture is impossibly moist without being dense, thanks to perfectly ripened bananas and careful mixing
  • Chocolate chips transform humble banana bread into something that feels like a genuine treat
  • It comes together with basic pantry staples and requires zero special equipment
02 -
  • Overmixing is the enemy of tender banana bread, so stop folding as soon as the flour disappears
  • Very ripe bananas with dark spots are nonnegotiable for that deep banana flavor everyone loves
  • The toothpick test is crucial, a few moist crumbs mean perfect but wet batter means it needs more time
03 -
  • Freeze overripe bananas if you cant bake immediately, they thaw perfectly for mashing
  • Use a light colored loaf pan to prevent the edges from overbaking before the center is done

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