Go Back
–+ servings
Three thick slices of moist Chocolate Chip Banana Bread Loaf, studded with melted chocolate chips, arranged on a blue-rimmed plate.

Chocolate Chip Banana Bread Loaf

This recipe helps you use overripe bananas to make a comforting loaf that your family will enjoy. Baking this bread creates a warm, nostalgic experience in your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 1/2 cup unsalted butter softened (8 Tbsp)
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1 3/4 cups mashed bananas from 3 medium/large very ripe bananas
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips or mini chocolate chips or chunks, divided

Equipment

  • 9.25"L x 5.25"W x 2.75"D bread loaf pan
  • Mixing bowl
  • Paddle attachment
  • Wire rack

Method
 

  1. Preheat your oven to 350˚F. Butter and flour a bread loaf pan.
  2. Using a mixing bowl with a paddle attachment, cream together the softened butter and sugar. Add the lightly beaten eggs.
  3. Mash the bananas with a fork until they resemble chunky applesauce. Add the mashed bananas and vanilla extract to the mixing bowl. Mix until the ingredients are blended.
  4. Whisk the flour, baking soda, and salt together in a separate bowl. Add the dry ingredients to the mixing bowl and mix until they are just incorporated.
  5. Fold in 3/4 cup of the chocolate chips. Transfer the batter to the prepared bread pan. Sprinkle the remaining 1/4 cup of chocolate over the top.
  6. Bake at 350˚F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread rest in the pan for 10 minutes before moving it to a wire rack to cool.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17g

Notes

To store the bread at room temperature, cover it and keep it for up to 2 days. You can refrigerate the bread for 3 to 5 days, but refrigeration may dry it out. To freeze, wrap the loaf tightly in foil and freeze for up to 3 months. Thaw at room temperature for 3 hours before serving.

Tried this recipe?

Let us know how it was!