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The BEST Chocolate Chip Banana Bread
The only banana bread recipe you will ever need! Super moist and loaded with chocolate chips.
Ingredients
- 1 ½ cups (215g) all-purpose flour*
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (355ml/360g) mashed ripe banana** (from about 3 large or 4 medium bananas)
- ¾ cup (165g) packed light brown sugar
- 2 large eggs, at room temperature
- ¼ cup (56g) unsalted butter, melted
- 1 teaspoon (5ml) pure vanilla extract
- ⅔ cup (113g) mini dark chocolate chips plus extra for topping
*You can replace up to 1 cup of all-purpose flour with whole wheat flour
**NOTE: be sure to measure out the banana after mashing as bananas vary in size. Alternatively, you can weigh out 360g of banana flesh (without the peel).
Instructions
- Preheat oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides. NOTE: I used a 9x5-inch pan for these photos.
- Mash peeled bananas until very smooth. Place mashed banana in a large mixing bowl. Measure them out so you have 1 ½ cups (or weight out 360g of banana flesh). Add brown sugar and whisk until smooth, glossy and it looks syrupy.
- Add eggs to the mashed banana/sugar mixture and whisk them until evenly incorporated. Add melted butter and vanilla and whisk to combine.
- Whisk together flour, baking powder, baking soda and salt in medium bowl so it is evenly blended.
- Add dry ingredients to the banana mixture all at once and fold them in until just barely combined so a few streaks of flour still remain. Add chocolate chips and then fold them in until the batter is uniform. Do not over-mix.
- Scrape batter into prepared pan and smooth it out, then run the spatula through the center lengthwise which will help it split down the middle as it bakes. Sprinkle extra chocolate chips on top.
- Bake for 45-55 minutes until the top is evenly browned and a skewer inserted into the center comes out clean despite any melted chocolate chips. Transfer pan to a wire rack and let cool for 20minutes, then lift the loaf out of the pan using the over-hanging parchment and let it finish cooling.
