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Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, allowing some overhang on the 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.

Add the granulated sugar, light brown sugar, lightly beaten egg, melted unsalted butter, and vanilla extract to the mashed bananas. Whisk well until all the wet ingredients are thoroughly combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well 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 lumps are fine. Overmixing can lead to tough banana bread.

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly. You can sprinkle a few extra chocolate chips on top for a nice presentation, if desired.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes. Then, carefully lift it out using the parchment paper overhang or invert onto a wire rack to cool completely before slicing and serving.


Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, allowing some overhang on the 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.

Add the granulated sugar, light brown sugar, lightly beaten egg, melted unsalted butter, and vanilla extract to the mashed bananas. Whisk well until all the wet ingredients are thoroughly combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well 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 lumps are fine. Overmixing can lead to tough banana bread.

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly. You can sprinkle a few extra chocolate chips on top for a nice presentation, if desired.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes. Then, carefully lift it out using the parchment paper overhang or invert onto a wire rack to cool completely before slicing and serving.
