Description
This Chocolate Chip Banana Bread is soft, moist, and loaded with melty chocolate chips in every bite. Made with overripe bananas and simple pantry staples, it’s the perfect cozy treat for breakfast, snack time, or dessert.
Ingredients
Scale
- 4 overripe bananas
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (divided)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch metal loaf pan and set aside.
- In a small bowl, mash the bananas and set aside.
- In a large bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.
- Add eggs, mashed bananas, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients and fold until just combined. Do not overmix.
- Fold in 3/4 cup of the chocolate chips.
- Pour batter into prepared loaf pan and sprinkle remaining chocolate chips on top.
- Bake for 50–60 minutes, or until a knife inserted into the center comes out clean.
- Cool in pan for at least 20 minutes before slicing and serving.
Notes
- The darker and spottier the bananas, the sweeter the bread.
- Do not overmix the batter to keep the bread soft and tender.
- If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
- Store at room temperature for 2–3 days or freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg