Description

This Chocolate Chip Banana Bread is a moist, flavorful treat perfect for breakfast or dessert. Made with ripe bananas, a blend of granulated and brown sugars, and studded with rich chocolate chips, this bread offers a delightful balance of sweetness and texture. The addition of turbinado sugar on the crust creates a satisfyingly crunchy outer layer. Easy to prepare and bake in a loaf pan, this recipe yields a classic homemade banana bread with an indulgent twist.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter, melted (can substitute neutral oil like canola or avocado)
2 eggs, room temperature
1 ½ cups mashed bananas (3–4 medium, ripe)
½ cup buttermilk
1 tablespoon vanilla extract or paste

Dry Ingredients

½ cup granulated sugar
½ cup brown sugar (light or dark)
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt

Add-ins and Toppings

¾ cup chocolate chips (for batter)
¼ cup turbinado sugar (divided: for pan and topping)
¼ cup chocolate chips (for topping)

Instructions

Prep Work: Preheat your oven to 350°F (177°C). Grease two 8×4 inch metal loaf pans or one 9×5 inch metal loaf pan thoroughly. For easier removal of the bread, line the pans with parchment paper.
Prepare Pan with Sugar: Sprinkle the turbinado sugar evenly all over the greased pans, including the sides. This not only prevents sticking but also creates a crunchy, sweet crust on the banana bread.
Mix Butter and Sugars: In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and brown sugar. Stir or mix until well combined and smooth.
Add Eggs and Vanilla: Whisk in the two eggs and the vanilla extract or paste until the mixture is completely smooth, with no streaks of egg visible.
Incorporate Wet Ingredients: Stir the mashed bananas and buttermilk into the wet mixture until evenly combined.
Combine Dry Ingredients: Gradually fold in the all-purpose flour, baking soda, sea salt, and ¾ cup of chocolate chips. Stir gently until the flour mixture is fully incorporated and no dry spots remain, being careful not to overmix.
Pour Batter into Pans: Transfer the banana bread batter evenly into the prepared loaf pans. Optionally, sprinkle the remaining half of the turbinado sugar and the additional ¼ cup chocolate chips on top for extra crunch and chocolate flavor.
Bake: Place the pans in the preheated oven and bake for approximately 1 hour, or until the tops are golden brown, set, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool: Allow the banana bread to cool in the pan for 5 minutes. Then, carefully remove the loaves from the pans and let them cool completely on a wire rack before slicing and serving.
Enjoy and Store: Serve the bread fresh or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for longer storage.

Notes

For easier slicing, cool the bread completely before cutting.
Use very ripe bananas for maximum flavor and sweetness.
Adding turbinado sugar to the pan creates a delightful crunchy crust.
Can substitute melted butter with neutral oils like canola or avocado oil if desired.
Store banana bread in an airtight container to maintain moistness.
Freezing wrapped banana bread can preserve it for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Keywords: chocolate chip banana bread, banana bread recipe, homemade banana bread, easy banana bread, baked banana bread