Chocolate Chip Banana Bread Loaf

The smell of bananas turning brown on the counter used to stress me out until my grandmother showed me they are actually gold waiting to happen. We stood in her tiny kitchen, mashing overripe bananas with a fork while she told me about the art of patience in baking.

Last winter my neighbor texted at midnight asking if I had any bread, and this recipe saved me from social awkwardness. I delivered a still-warm loaf wrapped in a kitchen towel, and she sent back the empty plate with a note that just said more.

Ingredients

• 2 cups all-purpose flour: I have learned through many sad, dense loaves that spooning and leveling makes more difference than anyone admits
• 1 teaspoon baking soda: This is what creates those beautiful cracks on top that make it look like you know what you are doing
• ½ teaspoon salt: Chocolate needs salt to wake up, trust me on this one
• ½ teaspoon ground cinnamon: Optional but my grandmother swore it made the house smell like a bakery instead of just banana
• ½ cup unsalted butter: Melt it and let it cool slightly, otherwise you will end up with scrambled eggs in your batter
• ¾ cup granulated sugar: Do not reduce this unless you want sad bread that does not caramelize properly
• 2 large eggs: Room temperature eggs incorporate better, another lesson learned the hard way
• 1 teaspoon pure vanilla extract: Use the real stuff, imitation leaves a weird aftertaste that lingers
• 3 large ripe bananas: The blacker the better, they should look almost too gross to use
• ¼ cup whole milk or buttermilk: Buttermilk makes it tangier and tenderer, but regular milk works perfectly fine
• 1 cup semi-sweet chocolate chips: Toss them in a tablespoon of flour first so they do not all sink to the bottom

Instructions

Get your oven ready:

Preheat to 350°F and line your loaf pan with parchment paper that hangs over the sides, which makes lifting the bread out so much easier later.

Whisk the dry team:

Combine flour, baking soda, salt, and cinnamon in a medium bowl, then set it aside while you handle the wet ingredients.

Mix the wet ingredients:

Whisk melted butter and sugar until they look like glossy caramel, then beat in eggs one at a time before adding vanilla and those mashed bananas.

Bring it together gently:

Add dry ingredients in two parts, folding between each addition, then stir in milk just until everything is moistened.

Add the chocolate:

Fold in chocolate chips with a spatula, pour batter into your prepared pan, and scatter a few extra chips on top because everyone deserves more chocolate.

Bake until perfect:

Bake for 50 to 60 minutes until a toothpick comes out with moist crumbs but not raw batter, then cool in the pan for 10 minutes.

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My sister-in-law asked for the recipe after Christmas dinner, and when I gave it to her she laughed because it was the same one her mother used. Sometimes the best recipes are the ones we keep rediscovering.

Getting the Right Bananas

I keep a designated banana graveyard bowl on my counter where the spotty ones go to wait for bread day. Freezing them works too, just thaw and drain before mashing.

Making It Your Own

Toast some walnuts in a dry pan before folding them in, and the whole house will smell incredible. Sometimes I add orange zest along with the vanilla for brightness.

Storage and Serving

This bread actually tastes better on day two when the flavors have had time to become friends. Wrap it tightly and it will stay moist for days, though it rarely lasts that long in my house.

• Slice it thick and toast leftovers with butter for breakfast
• Wrap individual slices in plastic and freeze for lunch box treats
• Never store warm bread in sealed containers or it will get soggy

Save Pin

The next time you see those brown bananas sitting sadly on your counter, remember they are not wasted food but the beginning of something wonderful.

Recipe FAQs

→ What type of bananas work best?

Use ripe, spotted bananas as they provide natural sweetness and moisture crucial to the loaf's texture.

→ Can I substitute semi-sweet chocolate chips?

Yes, dark or milk chocolate chips work well, adjusting sweetness to taste.

→ How do I prevent the loaf from drying out?

Avoid overmixing the batter and bake just until a toothpick comes out with moist crumbs to keep it tender.

→ Are there optional add-ins to enhance flavor?

Chopped walnuts or pecans can be folded in for extra texture and nutty notes.

→ How can I make this loaf dairy-free?

Swap butter and milk for plant-based alternatives without compromising moisture or flavor.