Chocolate-Chip Banana Bread

Updated March 2, 2020

Recipe Metadata

• Total Time: 1.5 hours (prep: 15 minutes | bake: 60–65 minutes)

• Servings: 1 loaf (≈12 slices)

• Rating: ★★★★★ (5.0 from 8,669 reviews)

• Reader Engagement: 785 comments

Ingredients

• Dry Mix:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• Wet Mix:

• 1 cup granulated sugar

• ½ cup unsalted butter, softened (or ½ cup vegetable oil for a lighter version)

• 2 large eggs, room temperature

• 4 very ripe bananas (≈1½ cups mashed; select those with deep brown spots for maximum moisture)

• 1 teaspoon pure vanilla extract

• Finishing:

• 1 cup semi-sweet chocolate chips (or dark chocolate, chopped)

Step-by-Step Instructions

1. Preheat & Prep: Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper for easy removal).

2. Mash Bananas: Peel and mash the 4 ripe bananas in a bowl until smooth (avoid large chunks; a fork works well).

3. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.

4. Cream Wet Base: In a large bowl, beat sugar and softened butter with an electric mixer on medium speed until light and fluffy (2–3 minutes). Add eggs one at a time, beating thoroughly after each addition. Stir in mashed bananas and vanilla until fully incorporated.

5. Fold in Dry Mix: Gradually add the dry ingredient mixture to the wet base, stirring with a spatula until just combined (do not overmix to prevent toughness). Gently fold in chocolate chips.

6. Bake: Transfer the batter to the prepared pan. Smooth the top and bake for 55–65 minutes. Key Doneness Check: A toothpick inserted into the center should emerge with a few moist crumbs (not wet batter). Note: High-moisture batter may require extended baking; avoid underbaking, as the loaf will firm up as it cools.

7. Cool & Serve: Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Pro Tips

• Moisture Maintenance: The bread retains its tenderness for up to 7 days in an airtight container at room temperature (even when sliced).

• Storage Hack: For longer storage, freeze slices in parchment-lined freezer bags for up to 3 months. Thaw before serving.

• Variations: Swap chocolate chips for nuts, dried cranberries, or white chocolate chips.

This recipe balances the natural sweetness of ripe bananas with rich chocolate chips, creating a moist, comforting loaf ideal for breakfast, brunch, or dessert.