Chocolate Chip Banana Bread is moist and loaded with ripe bananas, and it’s studded with melty morsels of chocolate chips. You’ll love that it has plenty of banana flavor and stays moist for days.

Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Servings: 10 slices

Ingredients 

• 1/2 cup unsalted butter, (8 Tbsp), softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
• 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, divided, or mini chocolate chips or chunks

Instructions

• Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25″L x 5.25″W x 2.75″D)
• Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
• Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. 
• Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. 
• Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. 

Notes

To Store Chocolate Chip Banana Bread: 

• Room Temperature – cover and store for up to 2 days 
• Refrigeration – I don’t advise refrigerating since it can dry out the bread but you can refrigerate 3-5 days. 
• Freeze – wrap in foil and freeze up to 3 months then thaw at room temperature for 3 hours. 

Nutrition Per Serving

Protein: ~3.5 g
Calories: ~276 kcal
Fat: ~12 g
Carbohydrates: ~39 g