Chocolate Chip Banana Bread Recipe | Easy Moist Banana Bread
Chocolate Chip Banana Bread is a classic, comforting bake made with ripe bananas and rich chocolate chips for the perfect balance of sweetness and texture. Soft, moist, and incredibly easy to make, this loaf is ideal for breakfast, snacks, or dessert. A great way to use overripe bananas, it’s a crowd-pleasing recipe that’s simple yet irresistibly delicious.
Equipment
- Mixing bowls
- Whisk or wooden spoon
- Measuring Cups and Spoons
- Loaf pan (9x5-inch recommended)
- Wire cooling rack
Ingredients
- Ripe bananas (mashed)
- Eggs
- Butter (melted) or neutral oil
- Sugar (white or brown)
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (semi-sweet or dark)
Instructions
- Mash bananas: In a large bowl, mash ripe bananas until mostly smooth.
- Mix wet ingredients: Add eggs, melted butter, sugar, and vanilla. Whisk until combined.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt.
- Fold together: Add dry mixture to wet mixture. Stir gently until just combined.
- Add chocolate chips: Fold in most of the chocolate chips, reserving some for topping.
- Bake: Pour batter into a greased loaf pan. Sprinkle reserved chips on top. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick comes out with moist crumbs.
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.
- Expert Tip: Don’t overmix—gentle folding keeps the bread tender.
Notes
- Use very ripe bananas with brown spots for maximum flavor.
- Swap half the flour for whole wheat for a heartier loaf.
- Dark chocolate chips add richness and balance sweetness.
- Store at room temperature for 3 days, refrigerate up to 6 days, or freeze slices for 3 months.
- Delicious served warm with butter or toasted with a drizzle of honey.