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Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.

In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Set aside.

To the mashed bananas, add the granulated sugar, melted and cooled unsalted butter, large egg, and vanilla extract. Whisk until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.

Gently fold in the dark chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown with a characteristic crack.

Remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slicing while warm is tempting, but cooling allows it to set properly.


Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.

In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Set aside.

To the mashed bananas, add the granulated sugar, melted and cooled unsalted butter, large egg, and vanilla extract. Whisk until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.

Gently fold in the dark chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown with a characteristic crack.

Remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Slicing while warm is tempting, but cooling allows it to set properly.
