Chocolate Chip Banana Bread (Printable)

Moist, tender loaf loaded with gooey chocolate chips and sweet bananas. Ideal for breakfast or snacking.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - ⅓ cup unsalted butter, melted
03 - ½ cup granulated sugar
04 - ¼ cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp salt

→ Mix-ins

10 - ¾ cup semi-sweet chocolate chips

# How-to Steps:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, mash the bananas. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, and salt.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
05 - Fold in the chocolate chips.
06 - Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Pointers:

01 -
  • The texture walks this perfect line between cakey and dense, making each slice feel substantial without being heavy
  • Chocolate chips transform ordinary banana bread into something that feels like a legitimate dessert
  • It comes together faster than you can preheat the oven, but tastes like you spent all morning on it
02 -
  • Overmixing once the flour is added will make your bread tough and dense instead of tender
  • The toothpick test matters—underbaked centers are disappointing but so is dry overbaked bread
  • Wrapping the cooled loaf in plastic overnight actually improves both texture and flavor
03 -
  • Let your bananas ripen on the counter until they are nearly black before freezing or baking
  • Tap the pan firmly on the counter once before baking to release any air bubbles

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