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Chocolate Chip Banana Bread

Chocolate chip banana bread with melty pockets of chocolate in a moist, golden quick-bread loaf. Ripe mashed bananas and melted butter create a tender crumb while baking to a toothpick-almost-clean finish.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas Mashed until smooth.
  • 0.3333333333 cup melted butter Measure after melting.
  • 0.75 cup sugar
  • 1 large egg Lightly beaten if needed.
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 salt Use a pinch.
  • 1.5 cup all-purpose flour
  • 1 cup chocolate chips Optional: toss with a little flour to prevent sinking.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Set aside a loaf pan so it’s ready for pouring when the batter is mixed.
Make the batter
  1. Mash the ripe bananas, then stir in the melted butter until smooth.
  2. Mix in the sugar, egg, and vanilla extract until the batter looks glossy and combined.
  3. Sprinkle the baking soda and pinch of salt over the mixture, then stir until evenly dispersed.
  4. Fold in the all-purpose flour until just combined, stopping when no dry streaks remain.
  5. Fold in the chocolate chips until evenly distributed, then keep mixing minimal to avoid toughness.
Bake and cool
  1. Pour the batter into the prepared loaf pan and level the top with a gentle shake.
  2. Bake at 350°F for 55-60 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
  3. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Notes

Pro tip: toss the chocolate chips with a tablespoon or two of flour before folding in so they’re less likely to sink. Store tightly wrapped at room temperature for up to 4 days; freeze yes—slice after fully cool and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, swap half the sugar for an equal amount of coconut sugar (the crumb stays moist but flavor shifts slightly).