Chocolate Chip Banana Bread (Print Version)

Moist banana bread studded with gooey chocolate chips, ideal for breakfast or snacking.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

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

→ Mix-ins

10 - ¾ cup semi-sweet chocolate chips

# How to Prepare:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, mash the bananas thoroughly. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
03 - In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix.
05 - Fold in the chocolate chips until evenly distributed throughout the batter.
06 - Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top for visual appeal.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture impossibly moist without being dense, like banana bread finally figured out its true potential
  • Chocolate and bananas were always meant to be together, and this recipe proves it with every gooey bite
  • Your entire kitchen will smell like warm comfort and happiness, which might be the real reason we make it
02 -
  • Toothpick test should come out with moist crumbs, not perfectly clean, because nobody wants dry banana bread in their life
  • The darker your bananas, the more flavor you get, so stop waiting for the perfect moment and let them go practically black
  • This bread freezes beautifully, so make two loaves and tuck one away for future you, who will be very grateful
03 -
  • Let your bananas ripen on the counter, then move them to the fridge when they hit perfect darkness to pause them until baking day
  • Room temperature ingredients combine more easily and create a more uniform crumb structure

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