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Bake the ultimate Chocolate Chip Banana Bread. This easy, moist, one-bowl recipe uses overripe bananas and semisweet chips for bakery-style perfection.

Chocolate Chip Banana Bread

This easy, one-bowl chocolate chip banana bread is wonderfully moist, loaded with very ripe bananas, and studded with melty semisweet chocolate chips. A true bakery-style treat made right at home.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter softened (8 Tbsp)
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 3 medium/large bananas very ripe, about 1 3/4 cups mashed
  • 1/2 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips divided

Method
 

  1. Preheat Oven to 350˚F. Thoroughly butter and flour a bread loaf pan (9.25" x 5.25").
  2. In a mixing bowl, cream together 1/2 cup softened butter and 2/3 cup sugar until light. Add 2 lightly beaten eggs and mix until combined.
  3. Mash the bananas with a fork until they reach the consistency of chunky applesauce. Add them to the mixing bowl along with 1/2 tsp vanilla extract and mix until blended.
  4. Whisk together the dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add this to the wet mixture and gently mix until just incorporated.
  5. Fold in 3/4 cup of the chocolate chips. Transfer the batter to the prepared bread pan, spreading it evenly. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  6. Bake at 350˚F for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread rest for 10 minutes in the pan before transferring to a wire rack to cool.

Notes

Expert Tip: Never overmix your batter after adding the dry ingredients. Overworking the gluten causes a dense, tough loaf. For storage, keep tightly wrapped at room temperature for up to 2 days, or freeze for up to 3 months.