Banana Bread Recipe with Chocolate Chips
Bake the ultimate moist loaf with our easy banana bread recipe chocolate chip, one bowl, ripe bananas, gooey chips, and bakery flavor in under an hour.
Ingredients
3 medium overripe bananas (about 1 cup mashed) – the darker the peel, the sweeter and moister the loaf
½ cup unsalted butter, melted and cooled – adds rich flavor and tender texture
¾ cup packed light-brown sugar – provides moisture and caramel notes
¼ cup granulated sugar – balances sweetness and aids browning
2 large eggs, room temperature – give structure and lift
1 teaspoon pure vanilla extract – deepens overall flavor
1 ¾ cups all-purpose flour, spooned and leveled – forms the batter base
1 teaspoon baking soda – reacts with banana acidity for proper rise
½ teaspoon fine sea salt – sharpens and balances sweetness
½ teaspoon ground cinnamon (optional) – adds warm spice
¾ cup semi-sweet chocolate chips (tossed with 1 teaspoon flour) – stay suspended and melt into gooey pockets
2 tablespoons extra chocolate chips – sprinkle on top before baking for a bakery look
Instructions
Step 1 – Preheat and Prepare Pan
- Set oven to 350 °F / 175 °C so it reaches full temperature before the batter goes in.
- Lightly grease a 9 × 5-inch loaf pan. Line it with parchment, letting two long edges hang over for easy lifting. This keeps the moist banana bread from sticking and makes cleanup simple.
Step 2 – Mash Bananas
- Peel the overripe bananas and place them in a large mixing bowl.
- Mash with a fork until mostly smooth with a few small lumps—about 30 seconds. Smooth mash distributes sweetness evenly; small pieces add banana bursts.
Step 3 – Blend Wet Ingredients
- Pour ½ cup melted, cooled butter over the mashed bananas.
- Add ¾ cup brown sugar and ¼ cup granulated sugar. Whisk until combined, about 20 seconds.
- Crack in 2 room-temperature eggs and stir until the mixture looks glossy.
- Mix in 1 teaspoon vanilla extract for depth.
Step 4 – Add Dry Ingredients
- Sprinkle the dry ingredients directly over the wet mixture:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- Use a silicone spatula to fold gently. Turn the bowl and lift from the bottom until no dry streaks remain. Over-mixing develops gluten and can make the loaf tough, so stop as soon as you see an even batter.
Step 5 – Fold in Chocolate Chips
- In a small dish, toss ¾ cup semi-sweet chocolate chips with 1 teaspoon flour. This light coat helps chips stay suspended in the batter.
- Fold floured chips into the batter just until they’re evenly distributed.
Step 6 – Fill Pan and Top
- Scrape batter into the prepared loaf pan. Smooth the top with the spatula.
- Sprinkle 2 tablespoons extra chocolate chips over the surface for a bakery-style look.
Step 7 – Bake
- Place pan on the center rack. Bake 50–55 minutes, depending on your oven.
- Start checking at 50 minutes. Insert a toothpick in the center: a few moist crumbs are fine, but wet batter means it needs more time.
- If the top browns early, tent loosely with foil during the last 10 minutes to prevent over-browning while the center finishes baking.
Step 8 – Cool Properly
- Remove pan from oven; let loaf rest 10 minutes to set the structure.
- Use parchment overhang to lift bread onto a wire rack. Cooling here prevents a soggy bottom.
- Allow loaf to cool at least 1 hour before slicing. Warm bread may crumble; cooling locks in moisture and yields neat slices.
Step 9 – Slice and Enjoy
- Use a serrated knife to cut the loaf into 10–12 slices.
- Serve plain, slathered with butter, or lightly toasted for melty chocolate pockets.
Notes
Nutrition Information:
Calories: 270 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Carbohydrates: 40 g
Fiber: 2 g
Sugars: 22 g
Protein: 4 g
Sodium: 230 mg
Cholesterol: 45 mg