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Cozy Classic Chocolate Chip Banana Bread – Easy & Perfect

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This cozy classic chocolate chip banana bread is tender, moist, and packed with melted chocolate chips. It’s the perfect comfort food for cold evenings or lazy Sunday mornings, and it comes together in just 15 minutes with simple pantry ingredients.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans (optional)
  • 2 tablespoons brown sugar (optional, for topping)
  • 1 tablespoon milk (optional, if batter is too thick)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Grease the short sides with butter or non-stick spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth with a few small lumps. Set aside.
  3. In a small microwave-safe bowl, melt the butter in 20-second bursts until just melted. Let cool for a minute or two.
  4. Pour the melted butter into the mashed bananas and stir until combined. Add the granulated sugar and whisk vigorously for about 30 seconds until slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold together gently until just combined—do not overmix. The batter should be thick but scoopable.
  7. Fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the top. If using nuts, fold them in now.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved ¼ cup of chocolate chips on top, pressing them in gently.
  9. Bake for 50-60 minutes. At the 45-minute mark, start checking for doneness: a toothpick inserted into the center should come out with just a few moist crumbs attached. The top should be golden brown and cracked.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with brown spots. Do not overmix the batter to avoid tough bread. If the bread browns too quickly, tent with foil for the last 15-20 minutes. Let cool completely before slicing for clean slices. The bread keeps at room temperature for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: banana bread, chocolate chip banana bread, easy banana bread, moist banana bread, classic banana bread, comfort food, quick bread

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