Chocolate Chip Banana Bread

Nothing brings our family together like the aroma of chocolate chip banana bread wafting from the oven The combination of sweet ripe bananas and gooey chocolate chips makes every bite cozy and irresistible Plus it is the perfect way to rescue those ultra ripe bananas that always seem to linger on the counter

Everyone in my house has their own favorite way to eat a slice Some love it warm with a swipe of butter while others grab a slice straight from the fridge for a quick treat This was one of the first recipes my kids helped me make and it is still a weekend favorite

Ingredients

• All purpose flour: gives the bread its tender structure Choose unbleached if you can for a classic flavor
• Granulated sugar: balances the sweetness and creates that golden crust If your bananas are extra ripe you can drop the sugar by a tablespoon or two
• Unsalted butter: at room temperature gives a rich flavor and soft crumb Use good quality real butter for best results
• Large eggs: bind everything together and give the loaf structure Fresh eggs work best
• Very ripe bananas mashed: bring deep banana flavor and natural sweetness Look for peels that are almost totally spotted or brown
• Semi sweet chocolate chips: create those irresistible pockets of chocolate Go for a brand you love to eat ahndfuls of for best melt and taste
• Baking powder and baking soda: give lift and a light texture Check expiration dates to be sure they are active
• Salt: wakes up all the flavors A fine sea salt works beautifully
• Vanilla extract: gives depth and warmth Look for pure vanilla extract when possible

Step by Step Instructions

Prepare the Pan:

Grease a nine by five inch loaf pan or line it with parchment paper This prevents sticking and makes for easy removal

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt Whisking aerates the dry mix and ensures even leavening

Cream Butter and Sugar:

In a large mixing bowl beat softened butter and sugar together at medium high speed for about three minutes until the mixture looks pale and fluffy This step adds air and yields a lighter banana bread

Add Eggs and Vanilla:

Add eggs one at a time mixing well and scraping the sides after each Stir in the vanilla for an even flavor throughout

Add Bananas:

Add the mashed bananas to the bowl Using a fork to mash keeps a few chunky pieces which adds texture and more banana flavor

Combine Wet and Dry Ingredients:

With the mixer on low add the dry ingredients gradually Mix until just combined Overmixing can make banana bread tough

Fold in the Chocolate Chips:

Hold back a small handful of chocolate chips for the top Gently fold the rest into the batter by hand folding keeps the bread soft

Fill the Pan and Top:

Pour the batter into your prepared pan and smooth the surface Sprinkle reserved chocolate chips all over the top for a bakery style look

Bake the Bread:

Bake at 350 degrees Fahrenheit for about sixty minutes Check with a toothpick at the center it should come out mostly clean with a few crumbs If the top darkens fast cover loosely with foil for the last fifteen minutes

Cool Before Slicing:

Let the loaf cool in the pan for fifteen minutes then transfer to a wire rack to finish cooling This keeps the bread from getting soggy

Save

My favorite part is the chocolate chip crust on top A few years ago I baked an extra loaf to share with an elderly neighbor and she still requests the recipe year after year

Storage Tips

Keep banana bread wrapped tightly at room temperature for up to three days If you prefer a chilled slice refrigerate for up to one week For longer storage wrap individual slices in plastic and foil and freeze for up to three months

Ingredient Substitutions

Swap in dark chocolate chunks or mini chips for a twist If you love nuts stir in half a cup of chopped walnuts or pecans Dairy free butter and a flax egg make it vegan friendly and you can use coconut sugar instead of granulated for a hint of caramel flavor

Serving Suggestions

Toast a slice and spread with peanut butter for a power breakfast For dessert top with a scoop of vanilla ice cream A fresh fruit side makes it an impressive brunch addition

Save

A Bit of Banana Bread History

Banana bread became wildly popular during the Great Depression homes never wasted ripe bananas It remains a baking classic because of its forgiving nature and unmatched comfort factor Even today this loaf is a staple in lunchboxes across generations

Common Recipe Questions

→ How can I keep banana bread moist?

Store it tightly wrapped at room temperature for up to three days or refrigerate for lasting freshness. Avoid overbaking to retain moisture.

→ Can I use other types of chocolate?

Yes, dark chocolate chunks or mini chips add extra richness. Adjust to your preference for sweetness or intensity.

→ Is it okay to add nuts?

Absolutely. Stir in chopped walnuts or pecans for extra texture and a nutty contrast with the chocolate.

→ How ripe should the bananas be?

The riper, the better. Overripe bananas provide natural sweetness and make the loaf tender and flavorful.

→ Can I freeze banana bread?

Yes. Wrap cooled slices or the whole loaf tightly in plastic wrap and foil, or use freezer-safe bags for easy storage.