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Chocolate Chip Banana Bread

Chocolate chip banana bread with a moist, golden crumb studded with semi-sweet chocolate chips melted throughout and caramelized on top. Simple banana recipe 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until smooth with a few small lumps.
  • 0.5 cup butter Melted and cooled slightly so it won’t scramble the eggs.
  • 0.75 cup sugar Use granulated sugar for a classic crumb.
  • 2 large eggs Let eggs come to room temperature if possible.
  • 1 tsp vanilla extract Adds warmth to the banana flavor.
  • 1.5 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda Helps the loaf rise and stay tender.
  • 0.5 tsp salt Balances sweetness and chocolate.
  • 0.5 tsp cinnamon Optional warmth; keeps it from tasting flat.
  • 1 cup semi-sweet chocolate chips Divided: 1 cup folded in + remaining chips for the top.
  • 0.25 cup semi-sweet chocolate chips Use for scattering across the top before baking.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the batter releases easily after baking.
  2. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth for an even, glossy batter.
  3. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined, stopping as soon as no dry streaks remain.
  4. Fold in 1 cup of chocolate chips, then pour batter into the greased loaf pan.
  5. Scatter the remaining chocolate chips across the top so they caramelize in the oven.
Bake, cool, and slice
  1. 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.
  2. Cool in the pan for 15 minutes before turning out, then slice only when fully cooled to keep the crumb tender.

Notes

For the most tender loaf, mash the bananas thoroughly but don’t overmix once the flour is added—stop at just combined. Store at room temperature in an airtight container up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (thaw overnight in the fridge). For a lighter option, use half the sugar (reducing to 6 tbsp) and add an extra 1–2 tbsp mashed banana for moisture.