Kid-Approved Banana Bread with Chocolate Chips
This quick and easy banana bread is packed with chocolate chips and made with simple pantry staples. It’s the perfect treat for busy weeknights and picky eaters, delivering a soft, tender texture with pockets of melted chocolate in every slice.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup melted butter (unsalted)
- 3/4 cup granulated sugar (can reduce to 1/2 cup if bananas are very ripe)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup semi-sweet chocolate chips (reserve a handful for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
- In a large bowl, mash the three ripe bananas with a fork until smooth. A few small lumps are fine.
- Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas. Stir until well combined.
- Sprinkle the baking soda, salt, and flour over the wet mixture. Stir gently with a wooden spoon or spatula until just combined. Do not overmix.
- Gently fold in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for the top.
- Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best texture, use heavily speckled bananas. If bananas aren’t ripe enough, bake them at 300°F for 15 minutes. You can substitute all-purpose flour with whole wheat pastry flour for a heartier loaf, or use melted coconut oil instead of butter. For a gluten-free version, use a 1:1 gluten-free baking blend. The bread freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: banana bread, chocolate chips, easy banana bread, kid-friendly, quick bread, dessert, snack