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Chocolate Chip Banana Bread

Chocolate chip banana bread with a moist, tender crumb and melted semi-sweet chips pooled throughout each slice. Baked until deeply golden with chocolate chips caramelized on top for an easy classic banana loaf.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas mashed
  • 0.5 cup butter melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 1 cup semi-sweet chocolate chips divided; 1 cup folded in
  • 0.25 cup semi-sweet chocolate chips divided; remaining scattered on top

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. The oven should be fully heated so the loaf rises evenly right away.
Mix the batter
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth. The mixture should look uniform with no banana lumps.
  2. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined. Stop mixing as soon as you no longer see dry flour.
  3. Fold in 1 cup of semi-sweet chocolate chips, then pour batter into the pan. Spread batter into an even layer so the bake sets consistently.
  4. Scatter the remaining semi-sweet chocolate chips across the top. You should see chips forming a studded layer on the surface.
Bake and finish
  1. Bake for 60–70 minutes at 350°F until deeply golden. A toothpick inserted in the center should come out with just a few moist crumbs.
  2. Cool in the pan for 15 minutes before turning out. The loaf should release cleanly, and then slice only when fully cooled.

Notes

For the moistest crumb, mash bananas thoroughly before mixing so the batter stays smooth. Store covered at room temperature for 2 days or refrigerate for up to 5 days; freeze slices up to 3 months. Swap the all-purpose flour for a 1:1 gluten-free baking blend if needed for a gluten-free banana loaf.