How to Make the Perfect Banana Bread Chocolate Chips
American · Easy · 75 min · 10 servings
This moist and tender banana bread is loaded with rich chocolate chips in every bite making it an irresistible treat for chocolate and banana lovers alike. The riper the bananas you use the sweeter and more flavorful your loaf will turn out.
Why this recipe works
This Banana Bread Chocolate Chips recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 3 whole very ripe bananas mashed
- 2 whole large eggs
- 0.5 cup unsalted butter melted
- 0.75 cup granulated sugar
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup semi sweet chocolate chips
Step by step instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan with butter or nonstick spray. You can also line the pan with parchment paper leaving some overhang on the sides for easy removal. This step ensures the bread does not stick and comes out cleanly every time.
Step 2: Mash Bananas and Mix Wet Ingredients
Peel the ripe bananas and mash them thoroughly in a large mixing bowl using a fork until nearly smooth with just a few small lumps remaining. Add the melted butter, sugar, and eggs to the mashed bananas and stir everything together until well combined and uniform.
Step 3: Combine Dry Ingredients
In a separate bowl whisk together the flour, baking soda, and salt until evenly distributed. Gently fold the dry ingredients into the wet banana mixture using a spatula and stir only until just combined. Do not overmix the batter as this will make the bread tough and dense.
Step 4: Fold in Chocolate Chips
Reserve about 2 tablespoons of chocolate chips for topping the loaf then fold the remaining chips into the batter with a gentle hand. Pour the batter into the prepared loaf pan and spread it evenly with the spatula. Scatter the reserved chocolate chips across the top of the batter.
Step 5: Bake and Cool
Bake the loaf for 55 to 65 minutes until a toothpick inserted into the center comes out clean with no wet batter clinging to it. If the top is browning too quickly cover it loosely with aluminum foil for the last 15 minutes. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- unsalted butter → coconut oil or vegetable oil for a dairy free loaf
- granulated sugar → honey or maple syrup reducing amount to half a cup for natural sweetness
- semi sweet chocolate chips → dark chocolate chunks or white chocolate chips for a flavor variation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using underripe bananas that are not sweet enough resulting in a bland and dry loaf
- Overmixing the batter after adding flour which develops gluten and creates a tough texture
- Removing the bread from the oven too early before the center is fully set leading to a gummy middle
Nutrition facts
Per serving: 310 calories, 5g protein, 44g carbs, 13g fat, 2g fiber.
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