This chocolate chip banana bread recipe is moist with a perfect crumb! It's loaded with bananas and chocolate chips! Plus, it only takes 5 minutes to mix up this banana chocolate chip bread!
In a large bowl mix together melted butter, mashed bananas, eggs and vanilla. Stir until combined.
Add granulated sugar and brown sugar. Stir until combined and the mixture is smooth.
Add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.
Add chocolate chips and stir until evenly distributed.
Pour batter into prepared loaf pan. If desired, sprinkle a few extra chocolate chips on top.
Bake on the lowest rack in the preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted in the center of the banana bread comes out with just some moist crumbs. (If the top starts browning too much before the toothpick comes out clean, loosely tent the loaf with aluminum foil).
Cool in the baking pan on a wire rack for at least 2 hours, or overnight.
Use a butter knife to release the sides of the bread from the pan if necessary.
Put the banana bread on a cooling rack and let cool completely.
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Notes
Ingredient Substitutions Notes
Salted Butter. Unsalted butter, vegan butter (like Earth Balance), ghee or coconut oil are all good substitutes.
Granulated sugar. white sugar or organic cane sugar are both good choices.
Light Brown Sugar. for a bolder, molasses taste use dark brown sugar.
All-purpose flour. Bread flour works well. Or substitute up to ½ cup of the flour with whole wheat pastry flour or white whole wheat flour. For a gluten-free version, use 1:1 all purpose gluten-free baking flour.
Chocolate Chips. Any variety of chocolate chips works well in this banana chocolate chip bread! You can use many other mix-ins like nuts, dried fruit, other baking chips, etc.
StoreStore any leftovers in an an airtight container in the refrigerator for up to 1 week. FreezeFreeze either an entire loaf or individual slices by letting the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.