Moist Banana Bread with Chocolate Chips (Printable)

A tender, moist banana bread with options for chocolate chips or nuts. Ideal for breakfast or anytime snacking.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 3 ripe bananas, mashed (about 1 1/4 cups)

→ Optional Add-Ins

09 - 3/4 cup chocolate chips OR
10 - 3/4 cup chopped walnuts or pecans

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Mix in the mashed bananas until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
07 - Fold in chocolate chips or nuts, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It rescues those sad bananas sitting on your counter and turns them into something everyone fights over.
  • You can fold in chocolate chips for dessert or skip them for a wholesome breakfast bread.
  • The batter comes together in one bowl with no fancy equipment or tricky techniques.
  • It stays moist for days and actually tastes better the next morning with coffee.
02 -
  • Do not use bananas that are still yellow or barely spotted, they will not mash well and the bread will taste flat.
  • Resist the urge to keep mixing once the flour goes in, a few lumps are better than a dense, rubbery loaf.
  • If your toothpick comes out with wet batter, give it another 5 minutes, but if it has a few moist crumbs, pull it out or it will dry out.
  • Let the bread cool completely before wrapping it, or condensation will make it soggy.
03 -
  • Line your loaf pan with parchment paper that hangs over the edges, it makes lifting the bread out so much easier.
  • If the top is browning too fast, tent it loosely with foil halfway through baking.
  • Add a tablespoon of sour cream or Greek yogurt to the batter for an even softer, more tender crumb.
  • Use a kitchen scale to measure your bananas if you want consistent results every time, about 1 and 1/4 cups mashed is roughly 300 grams.
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