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Banana Bread With Chocolate Chips - Moist, Cozy, and Easy

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 very ripe bananas (about 1 1/4 to 1 1/2 cups mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup neutral oil (such as canola or vegetable) or melted butter
  • 2 large eggs, room temperature if possible
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 1 cup chocolate chips (semi-sweet or milk; mini or regular)
  • Optional add-ins: 1/2 cup chopped walnuts or pecans

Method
 

  1. Preheat and prepare the pan: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Whisk the dry ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until combined. This helps prevent clumps and ensures even rise.
  3. Mash the bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine and add texture.
  4. Mix the wet ingredients: Add the granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla to the bananas. Whisk until the mixture looks smooth and glossy.
  5. Combine wet and dry: Add the dry ingredients to the banana mixture. Stir gently with a spatula until you no longer see streaks of flour. Do not overmix or the bread can turn dense.
  6. Fold in the chocolate chips: Reserve a small handful for the top if you like. Fold the rest into the batter with a few gentle turns. Add nuts now if using.
  7. Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chips on top for a bakery-style look.
  8. Bake: Place on the center rack and bake for 55–65 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
  9. Cool properly: Let the loaf cool in the pan for 10–15 minutes. Then lift it out and cool on a wire rack for at least 1 hour before slicing. Cooling helps the crumb set and keeps slices from crumbling.
  10. Slice and enjoy: Use a serrated knife for neat slices. Serve warm or at room temperature.