Chocolate Chip Banana Bread (Printable)

Moist banana bread with chocolate chips and crunchy pecans, perfect for breakfast or a sweet snack.

# What You'll Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup unsalted butter, melted and cooled
04 - ½ cup light brown sugar, packed
05 - ¼ cup granulated sugar
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)

→ Add-ins

11 - ¾ cup semisweet chocolate chips
12 - ¾ cup pecans, roughly chopped

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Fold in semisweet chocolate chips and chopped pecans, reserving a small amount of each for topping if desired.
06 - Pour the batter into the prepared loaf pan. Evenly sprinkle the reserved chocolate chips and pecans on top.
07 - Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes of actual hands-on time, which means you can have warm banana bread by afternoon.
  • The chocolate chips soften just enough to be gooey without melting completely, and the pecans add a satisfying crunch that keeps things interesting.
  • It tastes even better the next day when the flavors have settled, so it's perfect for making ahead.
02 -
  • Don't skip the cooling step in the pan—it prevents the bread from collapsing and keeps it from being gummy in the middle.
  • If your toothpick comes out completely wet, the bread needs more time, but if you wait until it's totally clean, you've probably overbaked it and it'll be dry.
03 -
  • If you're doubling the recipe, add just a little extra baking soda—don't double it exactly, or the bread might have a soapy aftertaste.
  • The difference between good and great banana bread is using bananas that are really ripe and not overmixing the batter once you add the flour.

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