Chocolate Chip Banana Bread

How to Make Chocolate Chip Banana Bread

1. 1

   Step 1: Preheat oven and prepare pan

   Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal, and lightly spray or grease the sides of the pan so the parchment stays in place.
   
2. 2

   Step 2: Mix the wet ingredients

   In a large bowl, beat the softened butter and packed brown sugar together until light and creamy, about 1–2 minutes with a hand mixer or by vigorous whisking. Add the eggs one at a time, mixing until incorporated, then stir in the mashed bananas and vanilla until the mixture is smooth and evenly combined.

   For this step

   • 1/2 cupunsalted butter, softened
   • 3/4 cuppacked brown sugar
   • 2 largelarge eggs
   • 1 1/2 cupsripe bananas, mashed (about 3 medium)
   • 1 tspvanilla extract
   
3. 3

   Step 3: Whisk dry ingredients

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and salt evenly. This ensures even rising and prevents pockets of baking soda in the finished loaf.

   For this step

   • 1 3/4 cupsall-purpose flour
   • 1 tspbaking soda
   • 1/2 tspsalt
   
4. 4

   Step 4: Combine wet and dry, fold in chocolate

   Add the dry ingredients to the wet banana mixture and fold gently with a spatula until just combined; do not overmix. Fold in the semisweet chocolate chips, reserving a few to sprinkle on top if you like.

   For this step

   • 3/4 cupsemisweet chocolate chips
   
5. 5

   Step 5: Transfer to pan and bake

   Scrape the batter into the prepared loaf pan, smoothing the top, and scatter the reserved chips over the surface. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs; if the top browns too quickly, tent loosely with foil for the last 15 minutes.
   
6. 6

   Step 6: Cool and serve

   Let the bread cool in the pan on a wire rack for 10–15 minutes, then use the parchment overhang to lift the loaf out and cool completely before slicing to avoid a gummy center. Store wrapped at room temperature for 2 days or freeze sliced portions for longer keeping.
   

1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal, and lightly spray or grease the sides of the pan so the parchment stays in place.
2. In a large bowl, beat the softened butter and packed brown sugar together until light and creamy, about 1–2 minutes with a hand mixer or by vigorous whisking. Add the eggs one at a time, mixing until incorporated, then stir in the mashed bananas and vanilla until the mixture is smooth and evenly combined.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and salt evenly. This ensures even rising and prevents pockets of baking soda in the finished loaf.
4. Add the dry ingredients to the wet banana mixture and fold gently with a spatula until just combined; do not overmix. Fold in the semisweet chocolate chips, reserving a few to sprinkle on top if you like.
5. Scrape the batter into the prepared loaf pan, smoothing the top, and scatter the reserved chips over the surface. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs; if the top browns too quickly, tent loosely with foil for the last 15 minutes.
6. Let the bread cool in the pan on a wire rack for 10–15 minutes, then use the parchment overhang to lift the loaf out and cool completely before slicing to avoid a gummy center. Store wrapped at room temperature for 2 days or freeze sliced portions for longer keeping.