Description
This Chocolate Chip Banana Bread is soft, moist, and packed with sweet banana flavor and plenty of melty semisweet chocolate chips. Made with very ripe bananas and simple ingredients, this easy homemade loaf is perfect for breakfast, an afternoon snack, or a comforting dessert.
Ingredients
- 1/2 cup unsalted butter (8 tablespoons), softened
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 3 medium or large very ripe bananas, about 1 3/4 cups mashed
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips, divided, or mini chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture. Stir just until combined, being careful not to overmix.
- Fold in about 3/4 cup of the chocolate chips, reserving the remaining chocolate chips for the top.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the batter.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 10–15 minutes.
- Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with plenty of brown spots for the sweetest and most flavorful banana bread.
- Room-temperature eggs help the ingredients combine more evenly.
- Do not overmix the batter after adding the flour, as this can make the loaf dense.
- Mini chocolate chips or chopped chocolate can be used instead of regular semisweet chocolate chips.
- Store the cooled banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- The loaf can be wrapped tightly and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American