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Chocolate Chip Banana Bread

Chocolate chip banana bread with a golden, caramelized top and a soft, moist crumb studded with melted semi-sweet chips throughout. This easy chocolate chip banana loaf bakes until a toothpick shows just a few moist crumbs in the center.
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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, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mashed until mostly smooth.
  • 0.5 cup butter Melted and cooled slightly.
  • 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 Use 1 cup for folding into the batter.
  • 0.25 cup semi-sweet chocolate chips Use remaining chips for topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Grease the loaf pan thoroughly so the banana bread releases cleanly after baking.
Mix wet ingredients
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth.
Combine dry ingredients
  1. Fold in the all-purpose flour, baking soda, salt, and cinnamon until just combined, with no dry streaks.
Add chocolate and bake
  1. Fold in 1 cup of chocolate chips, then pour the batter into the pan and scatter the remaining chips across the top.
  2. Bake at 350°F for 60–70 minutes until deeply golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out.
  2. Slice only when fully cooled so the crumb holds together and the chocolate pools stay set.

Notes

Pro tip: use very ripe bananas (freckled and soft) and fold the dry ingredients only until combined for a tender loaf. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter option, swap half the sugar for light brown sugar or use a 1:1 sugar substitute if desired, keeping baking soda the same.