Chocolate Chip Banana Bread

Slices of banana bread with chocolate chips stacked.

5 from 1 vote

This incredibly tender and moist Chocolate Chip Banana Bread is made with butter, brown sugar, and plenty of mashed ripe bananas.

Prep Time15

Cook Time1 5

Total Time1 20

Servings: slices

Calories: 300kcal

Author: Naomi Andres

Equipment

9x5-inch loaf pan
parchment paper
measuring cups & spoons
mixing bowls
whisk

Ingredients

½ cup salted butter * melted
¾ cup brown sugar packed
2 eggs
1 teaspoon vanilla extract
1 ½ cups mashed ripe bananas
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup semisweet chocolate chips *

Instructions

Preheat the oven to 325℉. Grease a 9x5-inch loaf pan with oil and line it with parchment paper, letting the edges hang over the sides of the pan.
Place the melted butter and brown sugar in a large bowl and whisk until combined. Add the mashed bananas, eggs, and vanilla and continue mixing.
Whisk together the flour, baking soda, and salt until combined. Add to the combined wet ingredients alongside the chocolate chips and mix just until no lumps remain - be careful not to overmix!
Pour the batter into the prepared pan and bake in preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 5 minutes and then lift the loaf out of the pan using the parchment paper as handles and let cool on a wire rack for at least 20 minutes before slicing to serve warm with butter or let cool fully before putting away. Enjoy!

Notes

Add an additional ¼ teaspoon of salt to the recipe if using unsalted butter.
You could use dark or milk chocolate chips instead of semisweet if you prefer.

Store fully cooled banana bread in an airtight container or wrapped in food wrap for up to 4 days at room temperature or 4 weeks in the freezer (thaw before serving). Slice right before serving to prevent the bread from drying out.

Nutrition