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To make the best bakery style chocolate chip banana bread, gather these simple ingredients: - 3 ripe bananas, mashed - ½ cup unsalted butter, melted - ½ cup brown sugar, packed - ¼ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ¼ teaspoon salt - 1 ½ cups all-purpose flour - ½ cup chocolate chips (semi-sweet or dark) - ½ cup chopped walnuts (optional) Each ingredient plays a key role in flavor and texture. Ripe bananas add sweetness and moisture. Unsalted butter gives richness, while the sugars create a lovely caramel note. Eggs bind the mix and help it rise. Vanilla extract enhances the overall taste. Baking soda is our leavening agent, and salt balances the sweetness. All-purpose flour provides structure, and chocolate chips bring that chocolatey goodness we crave. If you love nuts, add walnuts for a nice crunch. This combination creates a moist, flavorful loaf that tastes like it came straight from a bakery! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a 9x5 inch loaf pan. You can grease it with butter or line it with parchment paper. This makes it easy to remove the bread later. In a large bowl, mash three ripe bananas. Use a fork or potato masher to get them smooth. Then, add in half a cup of melted unsalted butter. Mix it well with the bananas. After that, stir in half a cup of packed brown sugar and a quarter cup of granulated sugar. Make sure everything is well combined. Next, beat in two large eggs, one at a time. Then, add one teaspoon of vanilla extract and mix until smooth. Now, sprinkle one teaspoon of baking soda and a quarter teaspoon of salt over the wet mixture. Stir it to mix well. Gradually add in one and a half cups of all-purpose flour. Fold it gently into the batter. Be careful not to overmix; you want it to stay light and fluffy. Finally, fold in half a cup of chocolate chips. If you like nuts, you can add half a cup of chopped walnuts too. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 60 to 65 minutes. Check it by inserting a toothpick in the center. If it comes out clean, your bread is ready! After baking, let the banana bread cool in the pan for about 10 minutes. Then, carefully move it to a wire rack to cool completely. This helps keep it moist and tasty. Now, your bakery style chocolate chip banana bread is ready to enjoy! Use ripe bananas for the best flavor. Look for bananas with brown spots. These spots mean the bananas are sweet and soft. If your bananas are green, let them sit on the counter for a few days. You want them soft enough to mash easily. Mix your batter gently. Overmixing can make your banana bread tough. When you add flour, fold it in slowly. This keeps the bread light and fluffy. The batter should be thick but not dry. If it's too thick, you can add a bit of milk. Make sure your oven is at the right temperature. I recommend using an oven thermometer for accuracy. Use the middle rack for best heat flow. Check your bread at 60 minutes with a toothpick. If it comes out clean, your bread is done. If not, give it a few more minutes. {{image_2}} If you want to make nut-free banana bread, just leave out the walnuts. Your chocolate chips will still shine. You can also add sunflower seeds for a bit of crunch. They give a nice flavor without nuts. Spicing up your banana bread can be fun. Try adding cinnamon or nutmeg for warmth. A pinch of cardamom can also add a unique twist. You might even add a splash of rum extract for a rich flavor. Each spice brings its own magic to the bread. To make a vegan banana bread, swap the eggs. Use ¼ cup of applesauce for each egg. Instead of butter, use coconut oil or vegan butter. Choose dark chocolate chips that are dairy-free. This way, you enjoy a tasty treat without animal products. To keep your banana bread fresh, wrap it tightly in plastic wrap. You can also use aluminum foil. Store it at room temperature for up to three days. If you want to keep it longer, put it in the fridge. This will help it last up to a week. Make sure to check for any signs of mold before eating. Freezing banana bread is easy. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then put them in a freezer bag. This helps keep the bread fresh. You can store it in the freezer for up to three months. When you're ready to eat it, just take out a slice and let it thaw at room temperature. To enjoy warm banana bread, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 minutes, or until warm. You can also use a microwave. Just heat each slice for 15 to 20 seconds. This keeps the bread soft and tasty. Enjoy it with a pat of butter or a drizzle of honey for extra flavor! To make banana bread moist, use ripe bananas. Ripe bananas have more sugar and flavor. They also add moisture. Another tip is to not overmix the batter. Overmixing makes the bread dry. Finally, adding melted butter keeps the bread soft. Yes, you can use frozen bananas. Just thaw them and drain any excess liquid. Frozen bananas work well because they are usually very ripe. They will add great flavor and moisture to your bread. To ripen bananas fast, place them in a paper bag. Add an apple or a tomato to the bag. The ethylene gas from these fruits speeds up ripening. You can also bake unripe bananas in the oven at 300°F for about 15-20 minutes. Banana bread lasts about 3-4 days at room temperature. Keep it in an airtight container. If you want it to last longer, store it in the fridge for up to a week. You can also freeze banana bread for up to three months. Yes, you can substitute ingredients. Use coconut oil instead of butter for dairy allergies. For egg allergies, use a flax egg or applesauce. If you have a nut allergy, skip the walnuts or use seeds instead. Always check labels for allergens. You now know how to make delicious banana bread from scratch. We covered essential ingredients, step-by-step instructions, and helpful tips. Variations let you customize the recipe to fit your taste. Proper storage helps keep your bread fresh longer. Remember, using ripe bananas makes the best bread. Enjoy your baking and share your creations!

Bakery Style Chocolate Chip Banana Bread

A moist and delicious banana bread loaded with chocolate chips and walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

  • 3 pieces ripe bananas, mashed
  • 0.5 cup unsalted butter, melted
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1.5 cups all-purpose flour
  • 0.5 cup chocolate chips (semi-sweet or dark)
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
  • Add the melted butter to the mashed bananas and mix until well combined.
  • Stir in the brown sugar and granulated sugar until fully incorporated.
  • Beat in the eggs, one at a time, then add the vanilla extract. Mix until the batter is smooth.
  • Sprinkle the baking soda and salt over the mixture and mix to combine.
  • Gradually add the all-purpose flour, folding it gently into the mixture until just combined—do not overmix.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For best results, use ripe bananas.
Keyword baking, banana bread, chocolate chip