Perfect Chocolate Chip Banana Bread (Printer-Friendly)

Moist banana bread bursting with chocolate chips, brown sugar, and cinnamon. Enjoy sweet, fluffy slices anytime.

# What You’ll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon ground cinnamon
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup packed brown sugar
06 - 1/4 cup granulated sugar

→ Wet Ingredients

07 - 3 large overripe bananas, mashed (about 1 1/2 cups)
08 - 2 large eggs, at room temperature
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract

→ Add-Ins & Topping

11 - 1 cup semi-sweet chocolate chips, divided

# Steps to Make This:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together all-purpose flour, ground cinnamon, baking soda, salt, brown sugar, and granulated sugar until thoroughly combined.
03 - In a separate medium bowl, use a fork to mash the bananas until smooth. Whisk in eggs, melted butter, and vanilla extract until fully blended.
04 - Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. The batter should remain thick with some lumps. Carefully fold in half the chocolate chips.
05 - Spread the batter evenly into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top.
06 - Bake for 50–60 minutes, or until the loaf is golden brown, risen, and a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid chocolate spots when testing).
07 - Allow bread to cool in the pan for 30 minutes before using the parchment overhang to transfer to a wire rack. Let cool completely or serve slightly warm in thick slices.

# Additional Notes:

01 - Ensure bananas are very ripe with brown spots for best moisture and sweetness.
02 - The loaf can be stored wrapped at room temperature for up to 3 days or refrigerated for up to 1 week.
03 - For added texture, stir in 1/2 cup chopped walnuts or pecans with the chocolate chips.
04 - The batter may be baked as muffins in a standard tin for 20–25 minutes.

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