Quick and Easy Chocolate Chip Banana Bread Recipe
A quick and easy chocolate chip banana bread recipe featuring ripe bananas and rich semisweet chocolate chips, baked to moist perfection in a classic loaf pan. Perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes to 1 hour 20 minutes, plus cooling time
- Yield: 1 loaf, about 10 slices
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup softened unsalted butter
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 3 very ripe medium to large bananas (about 1¾ cups mashed)
- ½ tsp alcohol-free vanilla flavoring
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-Ins
- 1 cup semisweet chocolate chips, divided (¾ cup to fold in, ¼ cup to scatter on top)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 × 5-inch loaf pan to ensure the bread doesn’t stick.
- Cream butter and sugar: Beat the softened butter and granulated sugar together until the mixture becomes light and creamy, creating a smooth base for your batter.
- Add eggs, bananas, and vanilla: Mix in the eggs, mashed bananas, and alcohol-free vanilla flavoring to the creamed butter and sugar, combining thoroughly to incorporate all the wet ingredients.
- Combine dry ingredients: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl to evenly distribute the leavening and seasoning agents.
- Mix dry into wet: Stir the dry flour mixture into the banana mixture just until no dry flour remains, being careful not to overmix for a tender crumb. Fold in ¾ cup of the semisweet chocolate chips gently.
- Prepare for baking: Transfer the batter into the prepared loaf pan and evenly scatter the remaining ¼ cup chocolate chips on top for extra melty goodness.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs, but no wet batter.
- Cool: Let the banana bread cool for 10 minutes in the pan, then turn it out onto a wire rack to cool completely before slicing.
Notes
- Check with a second toothpick if the first one hits a pocket of melted chocolate to ensure the bread is fully baked.
- Use very ripe bananas for best moisture and flavor.
- Do not overmix the batter to keep the bread light and tender.
- To prevent sticking, make sure the loaf pan is well greased and floured.