Chocolate Chip Banana Bread

This chocolate chip banana bread is soft, moist, and full of sweet banana flavor with delicious chocolate chips in every bite. It’s a simple homemade recipe that’s perfect for breakfast, an afternoon snack, or dessert.

The best part is that you can make it with a few basic ingredients you probably already have in your kitchen.

Ingredients

• 3 ripe bananas, mashed

• 1/3 cup (75 g) melted butter

• 1/2 cup (100 g) sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• A pinch of salt

• 1 1/2 cups (190 g) all-purpose flour

• 3/4 cup (130 g) chocolate chips

Instructions

1. Preheat the oven. Preheat your oven to 175°C (350°F). Grease a loaf pan lightly with butter or line it with baking paper.

2. Mash the bananas. Peel the ripe bananas and mash them in a large bowl with a fork until mostly smooth. A few small lumps are perfectly fine.

3. Mix the wet ingredients. Add the melted butter to the mashed bananas and stir well. Mix in the sugar, egg, and vanilla extract until everything is combined.

4. Add the dry ingredients. Stir in the baking soda and salt. Add the flour and gently mix until just combined. Be careful not to overmix the batter, as this can make the bread dense.

5. Add the chocolate chips. Fold most of the chocolate chips into the batter, saving a small handful to sprinkle over the top.

6. Pour into the pan. Transfer the batter to your prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips over the top.

7. Bake the banana bread. Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Melted chocolate on the toothpick is normal.

8. Let it cool. Allow the banana bread to cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool further before slicing.

Tips for the Best Banana Bread

• Use very ripe bananas. Bananas with brown spots are sweeter and give the bread more flavor.

• Don't overmix the batter. Stir just until the flour disappears to keep the bread soft and tender.

• Choose your favorite chocolate. Milk, dark, or semisweet chocolate chips all work well.

• Check before removing it from the oven. If the top browns too quickly while the center is still wet, loosely cover it with foil and continue baking.

• Store it properly. Keep the cooled banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

Serving Suggestions

Enjoy a slice while it’s still slightly warm, when the chocolate chips are soft and melty. You can also spread a little butter on top or serve it with a cup of tea or coffee.

Prep time: 10 minutes Cook time: 50–60 minutes Total time: About 1 hour Servings: 8–10 slices

Enjoy your homemade chocolate chip banana bread!