Description

This chocolate chip banana bread is the perfect balance of sweetness and moistness, combining ripe bananas with melty chocolate chips for a comforting treat. It’s easy to make, stays tender for days, and is great for breakfast, snacks, or dessert.

Ingredients

Units Scale

3 medium ripe bananas, mashed
1/2 cup (115g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup (175g) semi-sweet chocolate chips, plus extra for topping

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas with a fork until smooth.
Stir in melted butter, granulated sugar, and brown sugar until combined.
Beat in eggs and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for the best flavor and natural sweetness.
You can substitute butter with equal parts coconut oil or vegetable oil.
For a nutty twist, add 1/2 cup of chopped walnuts or pecans.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.