Chocolate Chip Banana Bread -Soft, Moist & Totally Delicious!
Bake up the ultimate comfort treat with this Chocolate Chip Banana Bread! 🍌✨ Super soft, moist, and filled with melty chocolate chips, this easy recipe is perfect for breakfast, snacks, or dessert. A delicious way to use up ripe bananas and a family favorite everyone will love. Simple, homemade, and absolutely irresistible!
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Electric mixer or whisk
- Loaf pan (9x5 inches recommended)
- Cooling rack
- Spatula
Ingredients
- 3-4 ripe bananas, mashed (about 1 ½ cups)
- 1 cup semi-sweet chocolate chips
- 1 ¾ cups all-purpose flour (or half whole wheat)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup unsalted butter, melted (or vegetable oil)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Optional: ½ tsp cinnamon, ½ cup chopped nuts (walnuts, pecans)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash bananas in a large bowl until smooth. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add dry ingredients to the wet mixture and fold gently until just combined — avoid overmixing to keep bread tender.
- Fold in chocolate chips and nuts (if using), tossing chips in a little flour beforehand to prevent sinking.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Bananas: Use very ripe bananas with brown spots for best flavor and moisture.
- Chocolate chips: Toss in a tablespoon of flour before mixing into batter to prevent sinking.
- Mixing: Fold ingredients gently to avoid a dense loaf.
- Storage: Wrap cooled banana bread tightly; store at room temperature for 2-3 days or refrigerate/freezer for longer storage.
- Variations: Try adding peanut butter swirls, cinnamon, or nuts for extra flavor and texture.
- Dietary swaps: Substitute whole wheat flour for part of the flour for a nuttier taste; use flax eggs or commercial egg replacer for vegan versions.