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Chocolate Chip Banana Bread

An easy, moist banana bread bursting with real banana flavor and chocolate chips. Simple steps and everyday ingredients make it a go-to recipe for satisfying breakfasts or snacks.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 24
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup unsalted butter softened to room temperature
  • 1 ½ cups granulated white sugar
  • 2 large eggs
  • 4 teaspoons milk
  • 4 ripe bananas mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips plus extra for topping (optional)

Equipment

  • 1 Stand Mixer
  • 2 Loaf Pans, 8.5"Wx4.5"Dx2.75"H
  • 1 Non-Stick Cooking Spray
  • 1 Rubber spatula
  • 1 Measuring cups and spoons

Method
 

  1. Prepare Your Oven and Pans: Begin by preheating your oven to 350°F (175°C). Grease two standard loaf pans (approximately 8.5 inches wide by 4.5 inches deep by 2.75 inches tall) with a non-stick spray or butter to ensure the bread releases easily after baking.
  2. Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium speed for about two minutes. The mixture should become light, fluffy, and well combined, which will help create a tender crumb.
  3. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Pause occasionally to scrape down the sides of the bowl to keep the batter smooth and consistent.
  4. Add Milk and Bananas: Pour in the milk and then add the mashed bananas. Stir these into the batter gently for about 30 seconds. The batter may look a bit curdled or uneven at this stage—that’s completely normal.
  5. Mix Dry Ingredients and Chocolate Chips: Sift together the flour and baking soda in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing just until the flour disappears. Be careful not to overmix to keep the bread tender. Fold in the chocolate chips evenly throughout the batter.
  6. Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. If desired, sprinkle a few extra chocolate chips or coarse sugar on top for a crunchy finish. Place the pans in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick or knife in the center—if it comes out clean, the bread is ready.
  7. Cool and Serve: Remove the pans from the oven and allow the banana bread to cool in the pans for at least 30 minutes. Once slightly cooled, gently run a knife along the edges and transfer the loaves onto a cooling rack before slicing and serving.

Notes

For a crispier top crust, sprinkle about two tablespoons of coarse sugar on each loaf before baking.
Overripe bananas work best, as they add natural sweetness and moisture.
Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
Feel free to add nuts like walnuts or pecans for extra texture if desired.