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Moist and delicious chocolate chip banana bread loaf on a wooden table

Chocolate Chip Banana Bread

A delightful and easy-to-make banana bread infused with rich chocolate chips, perfect for snacks, breakfast, or sharing.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 3 ripe bananas (mashed) The browner, the better!
  • 1/3 cup melted butter (unsalted) Can substitute with coconut oil for a dairy-free version.
  • 1/2 cup sugar Brown sugar can be used for a richer flavor.
  • 1 egg (beaten)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 cup semi-sweet chocolate chips Add more if you're feeling indulgent.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 4x8 inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter until combined.
  4. Add the sugar, beaten egg, and vanilla extract. Mix until thoroughly combined.
  5. Sprinkle the baking soda and salt over the mixture and stir.
  6. Gradually mix in the flour until just incorporated. Do not overmix to ensure a fluffy texture.
  7. Fold in the chocolate chips, reserving a few to sprinkle on top.
  8. Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
  9. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store bananas in the freezer if they’re not ripe enough; they’ll ripen quickly and can be used later in this recipe. Add nuts like walnuts or pecans for added crunch. For a twist, consider adding spices such as cinnamon or nutmeg. The bread can be stored wrapped in plastic wrap for up to 4 days at room temperature, or frozen for up to 3 months.