Chocolate Chip Banana Bread (Print-Friendly Version)
Moist, tender banana loaf packed with chocolate chips. Perfect for breakfast, snack, or dessert–pure comfort in every slice.
# What You'll Need:
→ Main
01 -
220 grams all-purpose flour
02 -
150 grams granulated sugar
03 -
115 grams unsalted butter, softened to room temperature
04 -
2 large eggs
05 -
3 very ripe bananas, mashed
06 -
170 grams semi-sweet chocolate chips
07 -
5 grams baking powder
08 -
2.5 grams baking soda
09 -
5 grams fine salt
10 -
5 milliliters vanilla extract
# How to Make It:
01 -
Preheat the oven to 180°C and grease a standard 23x13 cm loaf pan with baking spray or line with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
03 -
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 -
Add eggs one at a time, mixing well after each addition and scraping down the bowl. Stir in vanilla extract until uniform.
05 -
Fold mashed bananas into the mixture, leaving some chunks for texture if desired.
06 -
With the mixer on low speed, gradually add dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
07 -
Reserve a small handful of chocolate chips for topping and gently fold the remaining chips into the batter.
08 -
Pour batter into the prepared loaf pan, smooth the surface, and sprinkle reserved chocolate chips evenly on top.
09 -
Bake in the center of the oven for approximately 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Tent loosely with foil if the top browns too quickly in the final 10–15 minutes.
10 -
Allow the banana bread to cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before slicing.
# Additional Tips:
01 -
For an extra rich loaf, substitute dark chocolate chunks or mini chips for the semi-sweet chocolate chips.
02 -
To add crunch, mix in 60 grams of chopped walnuts or pecans with the chocolate chips.
03 -
Wrap the loaf tightly and store at room temperature for up to 3 days, refrigerate for up to one week, or freeze in portions for longer storage.