Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is a decadent twist on the classic, featuring rich chocolate chips, a tender crumb, and warm cinnamon undertones. The mashed bananas keep the loaf moist, while the coarse sugar topping adds a delightful crunch. Perfect for breakfast, dessert, or an indulgent snack!
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp cinnamon
- 1 tsp kosher salt
- 1 tsp baking powder
- 3 large eggs room temperature
- 2 cups mashed ripe bananas from about 4 large bananas
- 14 tbsp unsalted butter melted
- 2-3 tbsp coarse sugar optional
- 1 ¼ cups mini chocolate chips
Instructions
- Start by preheating your oven to 350°F. Lightly grease a 10" x 5" x 3 ½" loaf pan with butter or a quick spray of nonstick cooking spray, then set it aside for later.
- In a large mixing bowl, whisk together the sugar, flour, baking soda, cinnamon, salt, and baking powder. This will be your dry ingredient base.
- In another large bowl, mash the bananas and whisk them together with the eggs until well combined. Pour this wet mixture into the bowl of dry ingredients and stir just until everything comes together. Then, mix in the melted butter until it’s fully incorporated.
- Finally, gently fold in the mini chocolate chips to spread those little bursts of chocolate goodness throughout the batter.
- Pour the batter into your prepared loaf pan. For a touch of sparkle and sweetness, you can sprinkle a bit of coarse sugar on top. Pop it into the oven and bake for about 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for at least an hour before slicing into it.
Notes
- Mini chocolate chips are a great choice for this banana bread because they distribute evenly in the batter. If you prefer regular-sized chips, toss them in a tablespoon of flour before mixing them in to help minimize sinking—although some may still make their way to the bottom as the bread bakes.