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–+ servings

Banana Bread Recipe With Chocolate Chips

Rose
This banana bread recipe with chocolate chips transforms overripe bananas into a moist, rich, and comforting homemade loaf. Soft in the center, lightly crisp on the edges, and packed with melty chocolate chips, it’s perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • electric mixer or hand mixer
  • spatula
  • wire cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs, beaten
  • 2 1/3 cups mashed overripe bananas
  • 1 teaspoon vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy, about 2–3 minutes.
  • Stir in the beaten eggs until combined. Mix in the mashed bananas and vanilla extract.
  • Gradually fold the dry ingredients into the wet ingredients, mixing gently just until combined. Do not overmix.
  • Gently stir in most of the chocolate chips, reserving a small handful to sprinkle on top.
  • Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining chocolate chips over the surface.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for best flavor and moisture. Toss chocolate chips in a teaspoon of flour before folding into the batter to prevent sinking. Avoid overmixing to keep the loaf tender. You can replace half the butter with Greek yogurt for a lighter texture or substitute half the flour with whole wheat flour for added fiber. Store tightly wrapped at room temperature for 3 days or freeze up to 2 months.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 350IUVitamin C: 4mgCalcium: 30mgIron: 1.2mg
Keyword banana bread, chocolate chip banana bread, easy quick bread, moist banana bread
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