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Chocolate Chip Banana Bread

Chocolate chip banana bread with melty chocolate chips studded through a soft, deep plum-toned banana loaf. This easy one-pan bake turns very ripe bananas into a tender loaf that slices clean and bakes up golden at 350°F.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 very ripe bananas, mashed
Butter
  • 0.333 cup melted butter Melted; cool slightly so it doesn’t scramble the egg.
Sugar
  • 0.75 cup sugar
Egg
  • 1 large egg
Flour
  • 1.5 cup all-purpose flour
Leavening
  • 1 tsp baking soda
Chocolate chips
  • 0.75 cup chocolate chips Optional: toss with a teaspoon of flour to help prevent sinking.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare
  1. Preheat the oven to 350°F and grease a loaf pan so the loaf releases cleanly.
Mix the wet ingredients
  1. Mix the mashed bananas, melted butter, sugar, and egg until smooth.
Combine dry and add chips
  1. Fold in the flour and baking soda until just combined to keep the loaf tender.
  2. Gently fold in the chocolate chips until evenly distributed.
Bake
  1. Pour the batter into the prepared loaf pan and spread it level.
  2. Bake for 55-60 minutes, until a toothpick inserted in the center comes out mostly clean.
Cool and slice
  1. Cool in the pan for 10 minutes before transferring to a wire rack to finish setting.

Notes

Pro tip: toss the chocolate chips in a little flour before folding in to help them stay suspended and avoid sinking. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze sliced portions up to 2 months for easy reheating. For a dairy-light swap, use an equal amount of melted plant-butter alternative.