Chocolate Chip Banana Bread (Printable)

Moist banana loaf studded with chocolate chips, ideal for breakfast or a cozy snack any time.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Add-ins

09 - 3/4 cup semi-sweet chocolate chips

# How To Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla extract, mixing thoroughly.
04 - Stir mashed bananas into the wet mixture until evenly blended.
05 - Gradually fold dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing.
06 - Fold in chocolate chips, reserving a small portion to sprinkle on top.
07 - Pour batter into prepared loaf pan and smooth the surface. Sprinkle remaining chocolate chips over the top.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few melted chocolate streaks.
09 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.

# Expert Tips:

01 -
  • The batter practically makes itself, and somehow it comes out impossibly moist every single time.
  • Those chocolate chips don't just sit there—they become little pockets of melted richness throughout.
  • It's tender enough to eat with your hands but substantial enough to feel like you actually made something.
02 -
  • Don't use bananas that are still yellow or firm, or you'll end up with banana bread that tastes grainy instead of rich and moist.
  • Opening the oven too early to peek is a recipe for a sunken center—trust the time and only check it around the 50-minute mark.
03 -
  • Keep a roll of parchment paper in your drawer—lining the pan means you can gently pull the entire loaf out of the pan while it's still warm without any risk of breaking.
  • If your chocolate chips tend to sink to the bottom, toss them lightly in a tablespoon of flour before folding them in—they'll stay more evenly distributed throughout the bread.

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