Chocolate Chip Banana Bread

My youngest daughter spotted three forgotten bananas turning black on the counter and declared it baking day. That spontaneous weekend morning became our standing tradition, and now overripe bananas feel like little gifts waiting in the kitchen. Something magical happens when you turn what looks like waste into something the whole family gathers around.

Last winter, my neighbor texted at 7 AM asking if I could smell something amazing. That aroma of melting chocolate and caramelized bananas had drifted through open windows and down the street. Now whenever I bake this, I leave the kitchen window cracked just a little.

Ingredients

• 3 ripe bananas, mashed: The blacker the better, that is where all the sweet caramel flavor lives
• 2 large eggs: Room temperature eggs incorporate more evenly into the batter
• 120 ml unsalted butter, melted: Let it cool slightly so it does not cook the eggs when you mix them
• 100 g light brown sugar: This adds moisture and a deeper molasses flavor than white sugar alone
• 50 g granulated sugar: The combination of both sugars gives the perfect sweetness balance
• 1 tsp vanilla extract: Do not be tempted to skip this, it makes everything else taste more vibrant
• 210 g all-purpose flour: Spoon and level your flour instead of scooping directly to avoid packing too much in
• 1 tsp baking soda: This is what gives the bread its lift and that beautiful domed top
• ½ tsp salt: Just enough to make the chocolate chips taste more chocolatey
• 150 g semisweet chocolate chips: Reserve some for the top so every slice looks gorgeous

Instructions

Preheat and prep your pan:

Heat your oven to 175°C and line a loaf pan with parchment paper so you can lift the bread out later without any sticking

Mix the wet ingredients:

Whisk the mashed bananas, eggs, melted butter, both sugars, and vanilla until everything is smooth and combined

Combine the dry ingredients:

In a separate bowl, stir together the flour, baking soda, and salt until well blended

Bring it together:

Fold the dry ingredients into the wet mixture just until you no longer see streaks of flour, some small lumps are perfectly fine

Add the chocolate:

Gently fold in most of the chocolate chips, keeping a small handful aside for sprinkling on top

Bake to golden perfection:

Pour the batter into your prepared pan, scatter those reserved chips across the surface, and bake for about 55 minutes until a toothpick comes out clean

Let it rest:

Cool the bread in the pan for 10 minutes before transferring it to a wire rack, this helps it set without falling

Save

My grandmother used to say that banana bread tastes better on day two, and she was absolutely right. Something about those flavors settling overnight makes each slice more incredible than the last, if it even lasts that long.

Making It Your Own

I have found that cinnamon and walnuts transform this into a completely different experience. Sometimes I toast the walnuts first in a dry pan, which brings out this nutty richness that makes people ask what the secret ingredient is. My sister swears by adding a pinch of cinnamon, something she learned from an old coworker who brought banana bread to every office potluck.

The Perfect Banana

After years of baking this recipe, I have learned that patience with your bananas pays off. I keep a designated banana ripening bowl on the counter, and once those brown spots appear, I mash them and freeze portions in small bags. This means I can bake fresh bread on a whim without waiting for fruit to catch up.

Storage Secrets

This bread actually freezes beautifully and makes the most thoughtful gift when wrapped in parchment and tied with twine. I have started baking two loaves at once, one for immediate devouring and one for the freezer or a friend who might need a little pick-me-up. When reheating frozen slices, a quick 20 second trip to the microwave brings back that fresh-baked texture.

• Wrap cooled loaves tightly in plastic wrap, then foil before freezing
• Individual slices freeze well for quick breakfasts or snacks
• Thaw overnight in the refrigerator for the best texture

Save

There is something deeply comforting about a house filled with the smell of baking banana bread. I hope this recipe finds its way into your weekend rotation and creates memories of its own.

Recipe FAQs

→ How ripe should the bananas be?

Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture in the bread.

→ Can I use a different type of chocolate?

Yes, semisweet chocolate chips are ideal, but you can substitute with dark or milk chocolate chips depending on your preference.

→ What is the best way to avoid overmixing?

Fold dry ingredients into wet just until combined to keep the bread tender and prevent a dense texture.

→ Can I add nuts to this bread?

Yes, adding chopped walnuts or pecans can add a pleasant crunch and complement the flavors well.

→ How should leftovers be stored?

Store the bread in an airtight container at room temperature to maintain moisture for up to three days.