Chocolate Chip Banana Bread (Print version)

A moist, flavorful loaf loaded with melty chocolate chips, perfect for any time of day.

# What you need:

→ Wet Ingredients

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

→ Dry Ingredients

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

→ Add-ins

11 - 1 cup semi-sweet chocolate chips

# Directions:

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

# Expert advice:

01 -
  • The texture is impossibly moist without being dense or heavy
  • Chocolate chunks in every bite make it feel indulgent while still being breakfast appropriate
02 -
  • Overmixing creates a tough, rubbery texture so stop as soon as the flour disappears
  • Every oven is different, start checking at 50 minutes and tent with foil if the top browns too quickly
03 -
  • If your bananas aren't quite ripe enough, bake them at 350°F for 15 minutes to speed up the process
  • Room temperature ingredients combine more smoothly and prevent the batter from separating

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