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Chocolate Chip Banana Bread

Chocolate chip banana bread with a tender, soft crumb and chocolate chips melted throughout. Baked until deeply golden and topped with extra chips that caramelize in the heat.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas, mashed
  • 0.5 cup butter, melted
  • 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, divided

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the batter releases cleanly.
Mix wet ingredients with bananas
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth and glossy.
Combine dry ingredients
  1. Fold in flour, baking soda, salt, and cinnamon until just combined and no dry streaks remain.
Add chocolate and bake
  1. Fold in 1 cup of chocolate chips, pour batter into the pan, and scatter the remaining chips across the top for even melt and topping crunch.
  2. Bake for 60–70 minutes at 350°F 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 so the loaf sets, then slice when fully cooled for clean cuts.

Notes

For the most moist crumb, use very ripe bananas with lots of brown spots and fold the dry ingredients just until combined. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced bread up to 2 months. For a lighter option, you can swap half the sugar for light brown sugar while keeping the same banana amount.