Chocolate Chip Banana Bread
Turn those overripe bananas into a cozy, one-bowl bake with this moist chocolate chip banana bread that guarantees a tender crumb every time. It’s an easy, foolproof quick bread loaded with melty chocolate chips, making it the perfect upgrade for your next breakfast or snack.
Equipment
- 9x5 inch metal loaf pan (lined with parchment paper for easy removal)
- measuring cups
- measuring spoons
- medium mixing bowl
- large mixing bowl
- whisk
- fruit/veggie masher
- rubber spatula
- foil
- wire cooling rack
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Ingredients
- 1 & ¾ cups plus 2 tablespoon all-purpose flour spooned and leveled for best results
- 1 & ½ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup mashed overripe bananas
- 2 eggs use at room temperature for easier mixing
- ⅓ cup buttermilk *or use vinegar/lemon juice + milk; see recipe notes
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips divided
Instructions
- Adjust oven rack to lower third of oven. Preheat oven to 350 degrees.
- In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt; set aside.
- In a separate large bowl, combine mashed bananas, eggs, buttermilk, oil, and vanilla; stir until just combined (mixture will be lumpy).
- Add dry ingredients to wet ingredients bowl; stir until just combined.
- Fold in ¾ cup chocolate chips; do not overmix.
- Pour batter into prepared loaf pan; top with remaining ¼ cup chocolate chips.
- Bake for 35 minutes, then loosely cover pan with tented foil. Bake for an additional 25-35 minutes, or until loaf tests done.
- Allow the bread to cool for 15 minutes, then lift it up out of the pan, using the parchment paper ends as handles. Cool completely on wire rack (about 1 hour).
Notes
Don't overmix the batter! Overmixing leads to the release of too much gluten, which causes the bread to be chewy.
This is a very dense batter. You want to make sure the bread bakes all the way through before removing it from the oven. Use a long cake tester and insert it in the center of the loaf to test for doneness. It will have some moist crumbs on it, but there shouldn't be any gooiness from the batter.
Applying a tented sheet of foil halfway through baking helps to prevent the top crust from over-browning.
Store your banana bread in an airtight container or wrapped tightly in plastic wrap for up to 3–4 days, or freeze for up to 3 months in proper freezer-safe packaging.
*Buttermilk substitute hack - combine ⅓ cup of milk (whole or 2%) with 1 teaspoon of lemon juice or white vinegar; let it sit for about 5–10 minutes until it looks slightly curdled
Nutrition
Serving: 1 sliceCalories: 389kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 29mgSodium: 274mgPotassium: 219mgFiber: 3gSugar: 35gVitamin A: 73IUVitamin C: 2mgCalcium: 38mgIron: 2mg
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