Chocolate Chip Banana Bread (Ultra Moist)
Prep time: 15 minutes
Cook time: 50 minutes
Serves: 8–10 slices
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 4 minutes
- Serves: 8–10 slices
Ultra moist banana bread loaded with chocolate chips. Soft, tender crumb and rich banana flavor — perfect for breakfast or dessert.
Oven: 170°C
Pan: 20–23 cm (8–9 inch) loaf pan
Ingredients
Dry ingredients
- 215 g all-purpose flour (≈ 1¾ cups)
- 120 g granulated sugar (≈ ½ cup + 1 tbsp)
- 30 g brown sugar (≈ 2 tbsp)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Wet ingredients
- 3 - 4 very ripe bananas (410 g / about 1¾ cups mashed)
- 113 g unsalted butter (½ cup)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Chocolate
- 120 g chocolate chips (≈ ¾ cup)
Method
Preheat the oven to 170°C (338°F). Grease a loaf pan and line the bottom with parchment paper.
Mash the bananas thoroughly with a fork until completely smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, cream the butter and sugars until smooth and slightly fluffy.
Add the eggs and vanilla extract, mixing briefly. Then add the mashed bananas and mix until combined.
Add the dry ingredients to the wet mixture. Gently fold with a spatula and stop mixing as soon as the flour disappears (do not overmix).
Fold in most of the chocolate chips and reserve some for topping.
Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
Bake for 45–50 minutes, depending on your oven. A toothpick inserted into the center should come out with a few moist crumbs, not completely dry.
Let the banana bread rest in the pan for 10–15 minutes, then remove and cool completely on a rack.
