Easy Chocolate Chip Banana Bread Recipe

Ingredients

• 4 bananas Bananas (ripe, baked first then mashed; yields about 1.5 cups mashed)
• 1.75 cups All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Sea Salt (prefer sea salt for mellow flavor)
• 0.5 cup Unsalted Butter (room temperature, softened; 113 g)
• 80 g Brown Sugar (packed; helps keep bread moist)
• 70 g Granulated Sugar
• 2 large eggs Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 cup Chocolate Chips (semi‑sweet; reserve ¼ cup for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Bake Bananas

   Place the peeled bananas on a baking sheet and bake for about 10 minutes, or until the skins turn black and the fruit is very soft.

   Time: PT10M

   Temperature: 350°F

3. Prepare Dry Ingredients

   In a large bowl whisk together the flour, baking powder, baking soda, and sea salt until well combined.

   Time: PT5M

4. Whip Butter

   Using the stand mixer on medium‑high, beat the softened butter for about 3 minutes until it turns light, fluffy, and pale in color.

   Time: PT3M

5. Add Sugars

   Add the brown sugar and granulated sugar to the whipped butter and mix for another 3 minutes until the mixture is light and airy.

   Time: PT3M

6. Incorporate Eggs and Vanilla

   Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract. Scrape down the bowl as needed.

   Time: PT2M

7. Mash Baked Bananas

   When the bananas are cool enough to handle, mash them with a fork or potato masher until smooth and pudding‑like.

   Time: PT2M

8. Combine Banana Puree

   Add the mashed bananas to the butter‑sugar mixture and mix on low speed just until incorporated.

   Time: PT2M

9. Add Dry Ingredients

   Gradually add the flour mixture to the wet ingredients on low speed, mixing until the flour is just incorporated; a few streaks are okay.

   Time: PT2M

10. Fold in Chocolate Chips

    Turn the mixer to low, add ¾ cup of chocolate chips, and fold gently. Reserve about ¼ cup for topping.

    Time: PT1M

11. Prepare Loaf Pan

    Lightly spray a 9×5‑inch loaf pan with non‑stick spray (or butter and flour).

    Time: PT1M

12. Transfer Batter and Top

    Pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle the reserved chocolate chips evenly over the surface.

    Time: PT2M

13. Bake Bread

    Place the pan in the oven and bake for 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

    Time: PT60M

    Temperature: 350°F

14. Cool and Slice

    Remove the loaf from the oven, let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bananas: plantains, applesauce (for moisture)
• Instead of All-Purpose Flour: whole wheat flour (reduce liquid slightly)
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Baking Soda: baking powder (use 3x amount)
• Instead of Sea Salt: kosher salt
• Instead of Unsalted Butter: margarine
• Instead of Brown Sugar: more granulated sugar
• Instead of Granulated Sugar: brown sugar
• Instead of Eggs: flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Vanilla Extract: almond extract (½ tsp)
• Instead of Chocolate Chips: chocolate chunks, chopped chocolate bar

Equipment Needed

• Oven
• Baking Sheet
• Large Mixing Bowl
• Whisk
• Stand Mixer with Paddle Attachment
• Measuring Cups and Spoons
• Rubber Spatula
• 9×5‑inch Loaf Pan
• Non‑stick Spray or Butter for Greasing

Critical Steps — Do Not Skip

• Preheat Oven
• Bake Bananas
• Whip Butter
• Add Dry Ingredients
• Bake Bread

Chef Tips from the Video

• Room‑temperature butter incorporates air better, giving a lighter crumb.
• Baking the bananas first caramelizes their sugars, intensifying banana flavor.
• Scrape down the sides of the bowl frequently to ensure even mixing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day, but best kept refrigerated.

Make-Ahead Tips

• Bake the bananas up to a day ahead and store them in the fridge.
• The loaf freezes well; slice and wrap individual pieces for quick snacks.
• You can prepare the dry ingredient mix in advance and store in an airtight jar.

Frequently Asked Questions