Chocolate Chip Banana Bread Recipe

This chocolate chip banana bread is so easy to make and calls for just a few basic ingredients. It's incredibly soft and moist!

Course Dessert

Cuisine American

Keyword chocolate chip banana bread

Prep Time 25

Cook Time 1 15

Total Time 1 40

Servings loaf

Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang for easier removal, and set aside.
In a large mixing bowl, whisk together the melted butter, brown sugar, mashed banana, eggs, and vanilla extract until fully combined.
½ cup unsalted butter, ¾ cup packed light brown sugar, 2 cups mashed ripe banana, 2 large eggs, 2 teaspoons pure vanilla extract
In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
1 cup semi-sweet chocolate chips
Scoop the batter into the prepared loaf pan and spread it around into one even layer.
Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil for the last 20 to 25 minutes of baking to prevent excess browning on top of the bread.
Remove from the oven and allow to cool in the loaf pan for 10 to 15 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool slightly before slicing and serving.

Storage Instructions: Bread may be covered tightly or stored in an airtight container at room temperature for 4 days.

Freezing Instructions: Bread will freeze well for 2 to 3 months. Thaw to room temperature before serving.