Chocolate Chip Banana Bread

I baked this on a rainy Sunday when the bananas on my counter had gone completely spotty and soft. The kitchen smelled like butter and warm chocolate within minutes, and I remember thinking how such simple pantry staples could turn into something that felt like a hug. It's become my go-to whenever I need something comforting without much fuss.

I brought a loaf to a neighbor once, still warm from the oven, and she told me it reminded her of her grandmother's kitchen. That's when I realized this bread isn't just about taste, it's about the feeling it gives people. It's the kind of recipe that makes you want to share.

Ingredients

• All-purpose flour: The backbone of the bread, giving it structure without making it heavy or dense.
• Baking soda: This is what makes the loaf rise gently and stay tender, don't skip it or substitute with baking powder.
• Salt: Just a pinch balances the sweetness and brings out the banana flavor.
• Unsalted butter: Melted and cooled, it adds richness and keeps the crumb soft for days.
• Granulated sugar: Sweetens the bread just enough without overpowering the banana.
• Eggs: They bind everything together and add moisture, use them at room temperature for the best texture.
• Vanilla extract: A little goes a long way in making the whole loaf smell like a bakery.
• Ripe bananas: The spottier, the better, they should be soft enough to mash easily with a fork.
• Semi-sweet chocolate chips: They melt into gooey pockets throughout the bread, making every bite a little surprise.

Instructions

Prep Your Pan:

Preheat your oven to 350°F and grease your loaf pan well, or line it with parchment for easy removal. I like to let the parchment hang over the sides so I can lift the whole loaf out later.

Mix the Dry Stuff:

Whisk together the flour, baking soda, and salt in a medium bowl. Set it aside while you work on the wet ingredients.

Combine Butter and Sugar:

In a large bowl, whisk the melted butter and sugar until they're smooth and well blended. Add the eggs and vanilla, whisking until everything looks glossy.

Fold in Bananas:

Stir in the mashed bananas, don't worry if there are a few lumps. The texture adds character to the finished loaf.

Add Dry Ingredients:

Gently fold the flour mixture into the wet ingredients, stirring just until you don't see any dry streaks. Overmixing will make the bread tough, so stop as soon as it comes together.

Stir in Chocolate:

Fold in most of the chocolate chips, saving a small handful to sprinkle on top. This makes the loaf look bakery-perfect when it comes out of the oven.

Fill the Pan:

Pour the batter into your prepared pan and smooth the top with a spatula. Scatter the reserved chocolate chips over the surface.

Bake Until Golden:

Bake for 50 to 60 minutes, checking with a toothpick at the 50-minute mark. It should come out mostly clean, a few melted chocolate streaks are totally fine.

Cool Before Slicing:

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice it only when it's completely cool for the cleanest cuts.

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The first time I made this, I ate a slice while it was still warm and the chocolate was melty. My husband walked in, saw my face, and asked if I was okay. I just nodded and handed him a piece. We didn't need to say anything else.

How to Store It

Wrap the cooled loaf tightly in plastic wrap or foil and keep it on the counter for up to three days. If you want it to last longer, slice it up and freeze individual pieces in a freezer bag. They thaw in minutes and taste just as good as the day you baked them.

Ways to Change It Up

I've added a half teaspoon of cinnamon to the dry ingredients before, and it gave the whole loaf a cozy, spiced warmth. You can also swap half the chocolate chips for chopped walnuts if you want a little crunch, or use both for something really special. Dark chocolate chips work beautifully too if you prefer less sweetness.

Serving Ideas

This bread is perfect on its own with a cup of coffee in the morning, but I've also toasted slices and spread them with a little salted butter. It's incredible that way. Sometimes I'll serve it as dessert with a scoop of vanilla ice cream on the side, and no one ever complains.

• Toast a slice and top it with peanut butter for a quick breakfast.
• Warm it in the microwave for 15 seconds to make the chocolate chips melty again.
• Pack it in lunchboxes or bring it to potlucks, it travels well and everyone loves it.

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This banana bread has a way of making ordinary mornings feel a little warmer. I hope it does the same for you.

Recipe Questions & Answers

→ What type of bananas work best?

Use ripe, yellow bananas with brown spots for optimal sweetness and moisture.

→ Can I substitute semi-sweet chocolate chips?

Yes, you can use dark or milk chocolate chips, or chopped nuts for different textures.

→ How do I know when it's fully baked?

Insert a toothpick in the center; it should come out clean or with a few melted chocolate streaks.

→ Can this be stored after baking?

Wrap tightly and keep at room temperature up to 3 days or freeze slices for up to 2 months.

→ Is it possible to add spices?

Adding 1/2 teaspoon cinnamon enhances warmth and complexity without overpowering.