Chocolate Chip Banana Bread (Printable version)
Moist banana loaf filled with semisweet chocolate chips, ideal for breakfast or snacks.
# What you need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1 1/4 cups)
02 - 2 large eggs
03 - 1/2 cup vegetable oil or melted butter
04 - 3/4 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Mix-ins
09 - 1 cup semisweet chocolate chips
# How To:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk mashed bananas, eggs, oil (or melted butter), sugar, and vanilla extract until smooth.
03 - In a separate bowl, whisk flour, baking soda, and salt until evenly combined.
04 - Gently fold dry ingredients into wet ingredients until just incorporated; avoid overmixing.
05 - Stir in chocolate chips, reserving a few to sprinkle on top of the batter.
06 - Pour batter into prepared loaf pan and smooth the surface. Sprinkle reserved chips on top.
07 - Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with few moist crumbs.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- This bread stays moist and tender, almost like a hug in every slice
- The gooey chocolate chips add a delightful surprise that turns every bite into a mini celebration
02 -
- Don’t skip letting the bread cool fully before slicing—it helps set the structure and keeps slices neat
- Using ripe bananas not only adds sweetness but also moisture that keeps the bread tender
03 -
- Letting the bananas get very ripe makes a world of difference—don’t rush this step
- Sifting the dry ingredients helps avoid clumps and keeps the bread tender and airy