Chocolate Chip Banana Bread
This moist and rich banana bread is loaded with chocolate chips and bakery-level tricks that guarantee success every time. Perfect for overripe bananas, this loaf is tender, flavorful, and filled with chocolate in every bite.
Equipment
- 4x8 inch loaf pan
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- toothpick (for doneness test)
Ingredients
- 3 very ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup sugar (mix of brown and white recommended)
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips (semi-sweet, dark, or mini), tossed in 1 tbsp flour
- 1/2 tsp cinnamon (optional)
- 1/4 cup chopped walnuts (optional)
- 1 tbsp espresso powder (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 4x8-inch loaf pan with butter or cooking spray.
- Mash the bananas in a large bowl until mostly smooth with a few small chunks. Let sit for 10 minutes to release juices.
- Stir in melted butter, sugar, egg, and vanilla until combined.
- Sprinkle baking soda and salt over the mixture. Add flour gradually, mixing just until combined — do not overmix.
- Toss chocolate chips in 1 tbsp flour, then fold gently into the batter (along with optional add-ins).
- Pour batter into prepared loaf pan. Bake 60–65 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Notes
For best results, use very ripe bananas with brown spots. Coat your chocolate chips in flour to keep them from sinking. Banana bread tastes even better the next day — wrap tightly and store at room temperature for up to 3 days, or freeze slices for up to 2 months.
Nutrition
Calories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 200mgFiber: 2gSugar: 24gCalcium: 15mgIron: 1mg
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