Description
This incredibly moist and no-fail Chocolate Chip Banana Bread combines big banana flavor with chocolate in every bite. Made with simple ingredients in one bowl, it offers minimal effort and maximum payoff. The bread stays moist even days later and features optional upgrades like nuts or a sprinkle of flaky salt for an extra touch.
Ingredients
Scale
Main Ingredients
- 3 very ripe bananas (the uglier, the better)
- ½ cup melted butter (or neutral oil)
- ¾ cup brown sugar (light or dark)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional but highly recommended)
- 1½ cups all-purpose flour
- ¾–1 cup semi-sweet chocolate chips
Optional Upgrades
- ½ cup chopped walnuts or pecans
- A pinch of nutmeg
- Sprinkle of flaky salt on top before baking
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease or line a loaf pan to ensure the bread doesn’t stick.
- Mash Bananas: In a large bowl, mash the ripe bananas until mostly smooth, leaving some texture if desired.
- Mix Wet Ingredients: Whisk the melted butter into the bananas, then add the brown sugar, egg, and vanilla extract; mix thoroughly until combined.
- Add Dry Ingredients: Sprinkle the baking soda, salt, and cinnamon over the batter. Mix gently to incorporate these evenly.
- Fold in Flour: Gently fold the all-purpose flour into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter for chocolate in every bite.
- Pour and Smooth: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Optionally, press extra chocolate chips or flaky salt on top for bakery vibes.
- Bake: Bake in the oven for 50–60 minutes. Test doneness by inserting a toothpick; it should come out mostly clean (some melty chocolate is fine).
- Cool and Serve: Allow the bread to cool in the pan for 10–15 minutes. Then remove it and let it cool further. Resist cutting immediately for the best texture and flavor.
Notes
- If your bananas aren’t ripe enough, bake them unpeeled at 300°F (150°C) for about 15 minutes until blackened and soft.
- For a bakery-style appearance, press a few extra chocolate chips onto the top of the batter before baking.
- The flavor improves the next day; wrap the bread tightly to let the flavors meld.
- Optional nuts add crunch and extra flavor; add ½ cup chopped walnuts or pecans if desired.
- A pinch of nutmeg can enhance the spice profile if included.
