Go Back

Chocolate Chip Banana Bread

Chocolate chip banana bread with a soft, moist crumb and melted semi-sweet chocolate chips pooled throughout each slice. Golden, caramelized chocolate studded on top comes from baking until deeply browned and set.
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
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mash until mostly smooth.
  • 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
  • 1.25 cup semi-sweet chocolate chips Divided: 1 cup mixed in, remaining scattered on top.

Equipment

  • 1 sheet pan

Method
 

Prep & heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for easy release. Set the pan on a sheet pan so the loaf bakes evenly.
Mix the batter
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth. Stop when the mixture looks uniform with no banana streaks.
  2. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined. Mix only until you no longer see dry flour for a tender crumb.
  3. Fold in 1 cup of semi-sweet chocolate chips, then pour the batter into the prepared loaf pan. Distribute the chips so they spread through the batter.
  4. Scatter the remaining semi-sweet chocolate chips across the top. You should see chips peeking out from the surface for caramelized bites.
Bake & cool
  1. Bake at 350°F for 60–70 minutes 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. Let it fully cool before slicing so the crumb sets and the chocolate stays glossy.

Notes

Pro tip: use very ripe bananas with lots of brown spots—this keeps the loaf flavorful and moist without extra sugar. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a lighter option, you can replace half the butter with an equal amount of unsweetened applesauce, keeping the banana flavor while reducing fat.