Print

The BEST Chocolate Chip Banana Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

This is a moist, flavorful chocolate chip banana bread recipe that combines ripe bananas, light brown sugar, and mini dark chocolate chips for a sweet, comforting treat. Perfect for breakfast, snacks, or dessert, this banana bread uses simple pantry ingredients and bakes up beautifully with a tender crumb and delicious chocolate chip pockets throughout.

Ingredients

Dry Ingredients

  • 1 ½ cups (215g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 1 ½ cups (355ml/360g) mashed ripe banana (about 3 large or 4 medium bananas)
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup (56g) unsalted butter, melted
  • 1 tsp (5ml) pure vanilla extract

Add-ins

  • ⅔ cup (113g) mini dark chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8.5×4.5-inch or 9×5-inch loaf pan with parchment paper, allowing it to hang about an inch above the sides. Butter any exposed sides to prevent sticking. This makes removing the bread from the pan easier once baked.
  2. Mash Bananas and Mix with Sugar: Peel and mash the bananas until very smooth. Measure out 1 ½ cups (360g) of the mashed banana and place into a large mixing bowl. Add the packed light brown sugar and whisk vigorously until the mixture is smooth, glossy, and syrupy in texture.
  3. Add Eggs, Butter, and Vanilla: Crack the eggs into the banana and sugar mixture and whisk until thoroughly combined. Next, add the melted butter and vanilla extract. Whisk everything together until the mixture is uniform and well incorporated.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even blending of the leavening agents throughout the flour.
  5. Fold Dry Ingredients into Wet Mixture: Add the dry ingredients all at once to the banana mixture. Gently fold until just barely combined — it’s okay if a few streaks of flour remain. Be careful not to over-mix as this can make the bread tough. Then fold in the mini dark chocolate chips evenly throughout the batter.
  6. Transfer Batter and Add Toppings: Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Run the spatula down the center lengthwise to encourage an even split as the bread bakes. Sprinkle extra chocolate chips on top for added texture and visual appeal.
  7. Bake the Banana Bread: Bake in the preheated oven for 45-55 minutes, or until the top is evenly browned and a skewer inserted into the center comes out clean (some melted chocolate residue is fine). Remove from oven and let the bread cool in the pan for 10 minutes.
  8. Cool and Serve: After 10 minutes, carefully lift the loaf out of the pan using the parchment paper overhang and place it on a wire rack. Allow it to cool completely before slicing to ensure the best texture and flavor.

Notes

  • Use ripe bananas with brown spots for the best sweetness and flavor.
  • Do not over-mix the batter; folding gently preserves moistness and tenderness.
  • Line the pan with parchment for easy removal without causing damage to the bread.
  • You can substitute mini dark chocolate chips with regular-size chips or chunks if preferred.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days, or freeze slices for longer storage.

Find it online: https://bitezly.com/the-best-chocolate-chip-banana-bread-recipe/