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Chocolate Chip Banana Bread

Chocolate chip banana bread made with mashed very ripe bananas for a moist, tender crumb and melty chocolate pockets. Bake the loaf at 350°F until golden and a toothpick comes out clean, with extra chips on top.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 bananas very ripe, mashed
  • 0.333 cup butter melted
  • 0.75 cup sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 salt pinch
  • 1.5 cup all-purpose flour
Chocolate chips
  • 0.75 cup chocolate chips plus more for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a loaf pan, setting it on a sheet pan for stability.
  2. Mash the bananas until smooth, then keep mashing until no large lumps remain.
  3. Stir in the melted butter until the mixture looks uniform and glossy.
  4. Mix in the sugar, egg, and vanilla extract until the batter is evenly combined.
  5. Sprinkle the baking soda and salt over the batter and stir, then fold in the flour until just combined.
  6. Fold in the chocolate chips, pour the batter into the pan, top with extra chocolate chips, and bake for 50 minutes to 1 hour until a toothpick comes out clean.

Notes

For the best sweetness and banana flavor, use bananas with dark brown spots and mash thoroughly so the crumb stays tender. Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter option, you can use half sugar and half a 1:1 sugar substitute (follow the package for baking conversions) to reduce overall sweetness without changing bake time much.