Go Back

Chocolate Chip Banana Bread

Chocolate chip banana bread with semi-sweet chips melted and pooling through a soft, golden crumb. Bakes up a deeply golden loaf with a caramelized top studded with extra chips for a classic slice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 bananas Use ripe bananas, mashed.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 1.25 cups semi-sweet chocolate chips Divided, with 1 cup folded in and the rest scattered on top.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth.
  3. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined.
  4. Fold in 1 cup of semi-sweet chocolate chips, then pour the batter into the loaf pan.
  5. Scatter the remaining semi-sweet chocolate chips across the top.
  6. Bake at 350°F for 60–70 minutes until deeply golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Cool in the pan for 15 minutes before turning out.
  8. Slice only when the loaf is fully cooled so the crumb sets and the chips stay evenly distributed.

Notes

Pro tip: For fewer chocolate chips sinking, keep bananas fairly thick when mashing and reserve a little flour from the dry mix if you notice very wet batter. Store wrapped at room temperature for 2 days or refrigerate for up to 5 days; re-warm slices in a toaster oven if you want the chips to soften again. Freeze the whole loaf or individual slices for up to 2 months. For a dietary swap, you can use unsalted butter and reduce added salt slightly if you prefer a lower-sodium loaf.