Chocolate Chip Banana Bread (Print Version)

Moist, tender banana muffins studded with chocolate chips for a delightful breakfast or snack.

# What You Need:

→ Fresh Produce

01 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Dairy

02 - 1/2 cup unsalted butter, melted and cooled
03 - 1/4 cup milk
04 - 2 large eggs

→ Baking Essentials

05 - 1 1/2 cups all-purpose flour
06 - 3/4 cup granulated sugar
07 - 1/2 teaspoon baking soda
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Flavor

10 - 1 teaspoon pure vanilla extract

→ Chocolate

11 - 3/4 cup semi-sweet chocolate chips

# Preparation Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
03 - In another bowl, combine mashed bananas, melted butter, milk, eggs, and vanilla extract. Mix until smooth.
04 - Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
05 - Fold in the semi-sweet chocolate chips evenly.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These muffins stay incredibly moist for days without getting gummy or dense.
  • The chocolate melts just enough to create pockets of sweetness without overwhelming the banana flavor.
  • You can mix everything in under ten minutes with tools you already have out.
02 -
  • Overmixing the batter creates dense, tough muffins. Stir only until the flour disappears.
  • Using bananas that aren't ripe enough results in bland, starchy muffins. Wait for those brown spots.
  • Cooling the melted butter is crucial or you'll end up with scrambled eggs in your batter.
03 -
  • Use a kitchen scale to measure your flour for the most consistent results every time.
  • If your muffins brown too quickly on top, tent them loosely with foil halfway through baking.
  • For bakery-style domed tops, start the oven at 425°F for the first 5 minutes, then reduce to 350°F.

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