Chocolate Chip Banana Bread Loaf

The smell of overripe bananas sitting on my counter used to stress me out until my grandmother showed up with her old mixing bowl and a knowing smile. She taught me that those spotted, brown bananas are actually kitchen gold waiting to become something magical. Now I actually let my bananas go dark on purpose just so I have an excuse to bake this bread.

Last winter during a snowstorm my neighbor knocked on my door asking for baking supplies, and I ended up sharing this recipe. We stood in my kitchen watching the snow fall while the bread baked filling both our apartments with that incredible banana cinnamon aroma. She texted me the next day saying her family had already devoured the entire loaf.

Ingredients

• 3 ripe bananas mashed: The blacker the better since they are naturally sweetest and mash into the smoothest texture
• 2 large eggs: Room temperature eggs incorporate better into the batter
• 1/2 cup vegetable oil or melted butter: Oil keeps it extra moist but butter adds incredible flavor
• 3/4 cup granulated sugar: Do not reduce this as bananas vary in sweetness and we need consistent results
• 1 teaspoon vanilla extract: Pure vanilla makes all the difference here
• 1 3/4 cups all-purpose flour: Spoon and level the flour rather than scooping directly
• 1 teaspoon baking soda: This is what gives the bread its rise and tender crumb
• 1/2 teaspoon salt: Enhances all the other flavors
• 1 cup semisweet chocolate chips: These melt beautifully throughout the loaf
• 1/2 cup chopped walnuts or pecans optional: Adds a lovely crunch and nutty flavor

Instructions

Preheat your oven:

Set it to 350°F and grease a 9x5 inch loaf pan lining the bottom with parchment paper for easy removal

Mash your bananas:

In a large bowl mash those spotted bananas until smooth then whisk in your eggs oil sugar and vanilla

Whisk dry ingredients:

In another bowl combine flour baking soda and salt ensuring they are well blended

Combine everything:

Gently stir the dry ingredients into the wet mixture just until combined being careful not to overmix

Add the extras:

Fold in the chocolate chips and nuts if using them

Bake:

Pour batter into your prepared pan smooth the top and bake for 50 to 60 minutes

Cool completely:

Let it rest in the pan for 10 minutes then move to a wire rack until fully cooled before slicing

Save

My daughter now asks for this bread on Sunday mornings and it has become our weekend ritual together. She is learning to mash the bananas and fold in the chocolate chips and watching her face light up when the timer dings is better than any bakery treat.

Storage Secrets

Wrap the cooled loaf tightly in plastic wrap and it stays perfectly moist on the counter for three days. I actually think it tastes better on day two when all the flavors have had time to mingle together.

Make It Yours

Sometimes I swap the chocolate chips for white chocolate chunks or add a teaspoon of cinnamon to the dry ingredients. My friend adds shredded coconut and says it reminds her of vacations in Hawaii.

Serving Ideas

Warm slices in the microwave for 15 seconds until the chocolate starts to melt again. Toast it lightly and spread with salted butter for breakfast. Or serve plain with a cup of coffee in the afternoon.

• Freeze individual slices wrapped in plastic for quick breakfasts
• Use slightly less ripe bananas if you prefer a subtler banana flavor
• Try chocolate chunks instead of chips for bigger pools of melted chocolate

Save

There is something so comforting about slicing into homemade banana bread and seeing those melted chocolate chips. I hope this recipe becomes as special in your kitchen as it is in mine.

Recipe FAQs

→ What type of bananas work best?

Use ripe bananas with brown spots for the sweetest, most flavorful loaf and moist texture.

→ Can I substitute chocolate chips with other add-ins?

Yes, try white or dark chocolate chunks, or add chopped nuts like walnuts or pecans for extra crunch.

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

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the loaf is ready.

→ Can I freeze the banana loaf?

Absolutely. Wrap tightly in plastic wrap and freeze for up to two months to preserve freshness.

→ Is it better to use oil or butter in the batter?

Either works well: oil yields a moister crumb, while butter adds richer flavor.