Chocolate Chip Banana Bread (Print Version)

Soft banana bread loaded with melty chocolate chips. Easy breakfast or dessert using overripe bananas.

# What You 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

# Preparation Steps:

01 - Preheat the 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 the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
05 - Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
06 - Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
07 - Pour the batter into the 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 the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is incredibly moist without being dense, thanks to perfectly ripe bananas doing all the heavy lifting
  • Chocolate chunks melty throughout each slice make this feel like dessert masquerading as breakfast
  • Everything comes together in one bowl with zero fancy equipment required
02 -
  • Every oven is different, so start checking at 50 minutes and cover loosely with foil if the top browns too fast
  • Letting the bread cool completely before slicing makes the difference between a clean cut and a crumbly mess
03 -
  • Freeze overripe bananas if you cannot bake immediately, then thaw and use within three months
  • Measure flour by spooning into the measuring cup and leveling off with a knife for consistent results

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