Easy Chocolate Chip Banana Bread
A moist and soft banana bread loaded with chocolatey goodness, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (about 10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 overripe bananas
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (3/4 cup folded into batter, 1/4 cup for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch metal loaf pan well.
- Mash the overripe bananas in a small bowl until mostly smooth, leaving some small lumps.
- Cream the softened butter with granulated and brown sugars in a large bowl using a hand mixer for about 2 to 3 minutes until light and fluffy.
- Mix in the eggs one at a time, followed by the mashed bananas and vanilla extract, blending until smooth.
- Sift the all-purpose flour, baking soda, baking powder, and salt together, then gently fold this dry mixture into the wet ingredients just until combined.
- Fold in 3/4 cup of chocolate chips throughout the batter.
- Pour the batter into the prepared loaf pan, and sprinkle the remaining 1/4 cup of chocolate chips evenly on top.
- Bake in the preheated oven for 50 to 60 minutes, checking for doneness with a knife or toothpick in the center.
- Allow the banana bread to cool in the pan for at least 20 minutes before slicing and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months.