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Dorothy Thomas

Chocolate Chip Banana Bread Recipe

A moist, flavorful banana bread loaded with melty chocolate chips—perfect for breakfast, snacks, or dessert! This easy recipe uses ripe bananas and simple ingredients for a deliciously sweet treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Ripe bananas (mashed, about 1.5 cups)
  • 1/3 cup Melted butter (or coconut oil)
  • 3/4 cup Brown sugar (or coconut sugar)
  • 1 Large egg (room temperature)
  • 1 tsp Vanilla extract
  • 1.5 cups All-purpose flour (or whole wheat flour)
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon (optional)
  • 3/4 cup Chocolate chips (plus extra for topping)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk or fork
  • Spatula
  • Cooling rack

Method
 

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Mash Bananas: In a bowl, mash the ripe bananas until smooth.
  3. Wet Ingredients: Add melted butter, brown sugar, egg, and vanilla. Mix well.
  4. Dry Ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon.
  5. Combine: Gently fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Add Chocolate Chips: Stir in 3/4 cup chocolate chips.
  7. Bake: Pour batter into the loaf pan. Sprinkle extra chocolate chips on top. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • Ripe Bananas: The spottier, the sweeter!
  • Storage: Keep in an airtight container for 3 days or freeze for up to 2 months.
  • Variations: Add walnuts, swap chocolate chips for nuts, or use gluten-free flour.