Chocolate Chip Banana Bread

Instructions

Step 1 Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. /n
Step 2 In a large mixing bowl, combine the melted butter and mashed bananas, stirring until smooth. /n
Step 3 Add granulated sugar, brown sugar, eggs, and vanilla extract, mixing well until fully incorporated. /n
Step 4 In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. /n
Step 5 Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. /n
Step 6 Gently fold in the chocolate chips, reserving a small handful to sprinkle on top if desired. /n
Step 7 Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips over the surface. /n
Step 8 Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. /n
Step 9 Allow the banana bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. /n
Step 10 Slice and serve once cooled, enjoying the soft texture and melted chocolate throughout.

Storage and Reheating Tips

Store Chocolate Chip Banana Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm individual slices in the microwave for 10–15 seconds for a freshly baked taste.