Description
This Chocolate Chip Banana Bread is moist, fluffy, and loaded with melty chocolate chips! It’s the perfect way to use up ripe bananas and makes a delicious breakfast, snack, or dessert.
Ingredients
Units
Scale
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar (or granulated sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 3/4 cup chocolate chips (plus extra for topping)
Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix the Wet Ingredients:
- In a large bowl, mash the ripe bananas.
- Stir in melted butter, sugar, eggs, and vanilla extract until combined.
3. Mix the Dry Ingredients:
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Combine & Add Chocolate Chips:
- Gradually fold the dry ingredients into the wet mixture (don’t overmix!).
- Gently fold in ¾ cup chocolate chips.
5. Bake the Banana Bread:
- Pour the batter into the prepared loaf pan.
- Sprinkle extra chocolate chips on top for a melty finish.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve:
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature!
Notes
- For extra moist bread, use ½ cup sour cream or Greek yogurt in place of some butter.
- Want a crunch? Add ½ cup chopped walnuts or pecans.
- Storage: Wrap leftovers in plastic wrap and store at room temperature for 3 days or freeze for up to 2 months.
Nutrition
- Calories: 260 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg