Go Back
–+ servings
Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread

iamwinfred
This Chocolate Chip Banana Bread is a moist, tender quick bread loaded with melty pockets of semi-sweet chocolate in every slice. Made with just one bowl and simple pantry staples, it comes together in minutes and bakes up golden, fragrant, and absolutely irresistible. The riper your bananas, the sweeter and more flavorful the loaf, making this the perfect recipe to rescue those blackened bananas on your counter. Whether you enjoy it plain, toasted with butter, or warm with a drizzle of honey, this classic loaf is the kind of bake that disappears fast and always earns recipe requests.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 260 kcal

Equipment

  • 9x5 inch loaf pan Standard size for this recipe
  • Large mixing bowl For wet ingredients and batter
  • Medium mixing bowl For dry ingredients
  • Fork or potato masher For mashing bananas
  • Whisk For combining ingredients
  • Rubber spatula For folding batter and scraping bowl
  • Parchment paper For lining the loaf pan for easy removal
  • Measuring cups and spoons
  • Wire cooling rack For cooling the loaf after baking
  • Toothpick or skewer For testing doneness

Ingredients
  

  • 3 large overripe bananas about 1 1/2 cups mashed; should be deeply spotted or nearly black for best flavor
  • 1/3 cup unsalted butter 75g, melted and cooled slightly
  • 3/4 cup granulated sugar 150g
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour 190g; spoon into measuring cup and level off with a knife for accuracy
  • 1 cup semi-sweet chocolate chips 170g; reserve 1/4 cup for topping, fold 3/4 cup into batter

Instructions
 

  • Preheat oven to 350°F (175°C) with the rack in the center position. Grease a 9x5 inch loaf pan, then line it with parchment paper leaving an overhang on the two long sides for easy removal.
  • Peel all 3 bananas and place them in a large mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth with just a few small lumps remaining, about 1 1/2 cups total.
  • Stir the melted, cooled butter into the mashed bananas, then mix in the granulated sugar, egg, and vanilla extract until fully combined.
  • Sprinkle the baking soda and salt directly over the wet mixture and stir until thoroughly incorporated.
  • Add the flour all at once and gently fold it in with a rubber spatula just until no dry streaks remain. Do not overmix, as this will make the bread tough.
  • Gently fold 3/4 cup of the chocolate chips into the batter, reserving the remaining 1/4 cup for the topping.
  • Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Scatter the reserved chocolate chips evenly over the surface and press them gently so they adhere.
  • Bake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 10-15 minutes.
  • Let the bread cool in the pan on a wire rack for 10 minutes, then use the parchment handles to lift it out. Allow to cool for at least 20 to 30 more minutes before slicing for the best texture.

Notes

  • Use very ripe bananas: Bananas that are deeply spotted or nearly black produce the sweetest, most flavorful and moist loaf. Yellow bananas will work but the flavor will be milder.
  • Don't overmix: Fold the flour in only until no dry streaks remain. Overmixing develops gluten and results in a dense, tough loaf.
  • Cool butter before adding egg: If the melted butter is too hot, it can begin to cook the egg. Let it rest for a few minutes after melting before combining.
  • Measure flour correctly: Spoon flour into the measuring cup and level with a knife rather than scooping directly from the bag, which packs in too much flour and dries out the bread.
  • Frozen bananas work great: Thaw completely, drain off excess liquid, then mash and use as directed. They tend to be extra soft and sweet.
  • Chocolate chip variations: Substitute dark chocolate chips for a richer, more bittersweet flavor, or use white chocolate chips for a sweeter, creamier version.
  • Add-in ideas: Fold in 1/2 cup chopped walnuts or pecans along with the chocolate chips for added crunch, or add 1 tsp cinnamon for a warm, spiced variation.
  • Room temperature storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
  • Freezer friendly: Wrap individual slices in plastic wrap and place in a zip-top bag. Freeze for up to 3 months and thaw at room temperature or microwave for 20 seconds.
  • Test early: Ovens vary. Start checking for doneness with a toothpick at the 55-minute mark to avoid overbaking.

Nutrition

Serving: 1SliceCalories: 260kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 195mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 4IUVitamin C: 5mgCalcium: 2mgIron: 6mg
Keyword banana bread recipe, chocolate chip banana bread, easy quick bread, moist banana bread, overripe banana recipe
Tried this recipe?Let us know how it was!