Chocolate Chip Banana Bread

The bananas had been sitting on my counter for days, turning freckled and soft, until my roommate finally threatened to throw them out. Something about those sad spotted bananas always makes me nostalgic for my grandmother's kitchen, where nothing went to waste and overripe fruit was just an invitation to bake. I ended up making this bread at 11 PM on a Tuesday, fueled by procrastination and the sudden craving for something warm and sweet. The whole apartment smelled like butter and sugar, and somehow that made the week's chaos feel manageable.

I brought this loaf to work once, still slightly warm from the oven, and watched it disappear in under twenty minutes during a morning meeting. One colleague actually asked if I'd ordered it from a bakery, which I took as the highest compliment considering I'd thrown it together the night before in my pajamas. Now it's my go-to when I need to show up with something homemade but don't have the energy for anything fussy.

Ingredients

• 2 cups all-purpose flour: This creates the perfect structure without making the bread too dense
• 1 teaspoon baking soda: Essential for that gorgeous rise and tender crumb
• ½ teaspoon salt: Balances the sweetness and brings out all the flavors
• ½ teaspoon ground cinnamon: Optional but adds such warmth to the background notes
• ½ cup unsalted butter, melted: Melted butter makes the bread incredibly moist and gives it rich flavor
• ¾ cup granulated sugar: Just enough to sweeten without overpowering the banana
• 2 large eggs: Room temperature eggs incorporate better for a uniform texture
• 1 teaspoon pure vanilla extract: Don't skip this, it makes everything taste more complete
• 3 large ripe bananas, mashed: The blacker the bananas, the more intense the flavor
• ¼ cup whole milk or buttermilk: Adds moisture and tenderness to every bite
• 1 cup semi-sweet chocolate chips: Use good quality chips, they really shine here

Instructions

Get your oven ready:

Preheat to 350°F and prep your 9x5-inch loaf pan with butter and parchment paper so nothing sticks later

Whisk the dry team:

In a medium bowl, combine flour, baking soda, salt, and cinnamon until everything is evenly distributed

Mix the wet ingredients:

Whisk melted butter and sugar in a large bowl until they're friends, then beat in eggs one at a time before adding vanilla and those mashed bananas

Bring it all together:

Add dry ingredients to the wet in two parts, folding gently, then stir in milk until just combined

Add the chocolate:

Fold in the chocolate chips with a light hand, then pour the batter into your prepared pan and sprinkle a few extra chips on top

Bake until perfect:

Bake for 50 to 60 minutes until a toothpick comes out with just a few moist crumbs, not wet batter

Let it rest:

Cool in the pan for 10 minutes before moving to a wire rack, otherwise the bottom might get soggy

Save

My sister once called me from college, desperate because she'd ruined three loaves trying to make banana bread that wasn't dry or dense. We walked through the recipe together over the phone, and when she finally pulled a perfect loaf out of the oven, she sent me the most triumphant photo I've ever seen. That's the thing about this bread, it looks humble but it's actually pretty magical when you get it right.

Making It Your Own

The beauty of banana bread is how forgiving it is as a base recipe. I've added toasted walnuts for crunch and swapped chocolate chunks for chips when that's what I had in the pantry. Once I even stirred in some peanut butter because I was feeling reckless and it turned out incredible.

Storage Secrets

This bread actually tastes better the next day, once the flavors have had time to become friends overnight. Wrap it tightly in plastic and keep it at room temperature for up to three days, or freeze individual slices wrapped in foil for those mornings when you need something special but have zero time.

Serving Ideas

A slice of this is perfect on its own, but try it warmed up with a little salted butter melting into all those chocolate pockets. It's also phenomenal toasted until the edges get crisp and the chocolate starts to melt again.

• Serve with coffee for the ultimate afternoon pick-me-up
• Turn day-old slices into French casserole for an indulgent weekend breakfast
• Crumble it over vanilla ice cream for dessert that feels fancy but takes five minutes

Save

There's something deeply satisfying about turning sad, forgotten bananas into something that makes people happy. This bread is comfort in loaf form, simple enough for a Tuesday night but special enough for any morning table.

Recipe FAQs

→ How can I make this loaf dairy-free?

Swap unsalted butter for a plant-based alternative and use a non-dairy milk such as almond or oat milk instead of whole milk or buttermilk.

→ What’s the best way to store the loaf?

Keep the loaf wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I add nuts to this loaf?

Yes, folding in chopped walnuts or pecans during mixing adds a pleasant crunch and complements the chocolate chips nicely.

→ How do I know when the loaf is done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Baking time is typically 50–60 minutes at 350°F (175°C).

→ Can I use different types of chocolate chips?

Absolutely. Semi-sweet chips are classic, but milk or dark chocolate options work well for varied sweetness and richness.