Chocolate Chip Banana Bread

The rain was coming down in sheets last Tuesday when I found three blackened bananas staring back at me from the counter. Something about weather like that just screams for comfort baking, you know? I didn't even check the recipe—just started mashing and warming butter, letting that sweet banana smell fill up the whole kitchen while thunder rumbled somewhere distant.

My roommate wandered in around minute forty of baking time, drawn by the scent like some kind of cartoon character floating toward fresh cookies. We ended up eating warm slices straight from the loaf pan while watching old movies, neither of us bothering with plates. Sometimes the best moments happen when you're not trying to make something perfect.

Ingredients

• 3 large ripe bananas: The blacker the better, honestly—they're sweeter and mash into a smoother base
• 2 large eggs: Room temperature eggs blend more easily into the batter
• 120 ml unsalted butter, melted: Let it cool slightly so it doesn't scramble your eggs when you mix everything
• 100 g light brown sugar: This gives you that deep caramel flavor you can't get from white sugar alone
• 50 g granulated sugar: Just enough to create a crackly, golden crust on top
• 1 tsp pure vanilla extract: Don't skimp here—real vanilla makes everything taste homemade
• 210 g all-purpose flour: Spoon and level your flour instead of scooping directly, or you'll end up with dense bread
• 1 tsp baking soda: This is your only leavening agent, so make sure it's fresh
• ½ tsp salt: Balances out all that sweetness and makes the chocolate pop
• ½ tsp ground cinnamon: Totally optional, but I never skip it anymore
• 150 g semi-sweet chocolate chips: Reserve a handful for the top—those melty spots are the best part

Instructions

Get your oven ready:

Preheat to 175°C and line your loaf pan with parchment paper, letting the paper hang over the sides for easy lifting later

Mash your bananas:

Use a fork or potato masher until they're mostly smooth with some small chunks remaining for texture

Whisk the wet ingredients:

Combine bananas, eggs, melted butter, both sugars, and vanilla until everything's incorporated and smelling amazing

Mix the dry ingredients:

Whisk together flour, baking soda, salt, and cinnamon in a separate bowl so they're evenly distributed

Combine everything gently:

Fold the dry ingredients into the wet mixture just until you don't see flour anymore—overmixing makes tough bread

Add the chocolate chips:

Fold in most of the chips, keeping back a few dozen to press into the top before baking

Bake until golden:

Pour into your prepared pan, smooth the top, and bake for 50 to 60 minutes until a toothpick comes out clean

Let it cool properly:

Wait 10 minutes in the pan, then use the parchment to lift it onto a wire rack—slicing too soon will make it gummy

Save Pin

Last Christmas I made six loaves to give as gifts, wrapping each in parchment and tying with baker's twine. My brother called two days later asking if I'd stashed another loaf somewhere because his wife had already finished theirs. Apparently they'd been eating it for breakfast, dessert, and midnight snacks.

Making It Your Own

Chopped walnuts add this incredible crunch that plays so nicely against the soft bread and melty chocolate. Sometimes I'll throw in toasted pecans instead, especially when I'm feeling fancy or it's a holiday. Nuts also make the loaf feel more substantial, like it could actually pass for breakfast without anyone judging.

Storage Secrets

This bread actually tastes better on day two, once the flavors have had time to meld together. I keep mine wrapped tightly in plastic at room temperature, never the fridge—that just turns it into a sad, dry brick. If you somehow manage not to eat it all, slice and freeze the leftovers for emergency comfort food.

Serving Ideas

A thirty-second zap in the microwave brings back that fresh-baked warmth, especially if you're working with day-old bread. Sometimes I'll schmear a little salted butter on top while it's still hot. A scoop of vanilla ice cream wouldn't be the worst decision either, not that I've ever done that at 11 PM on a Tuesday.

• Try toasting slices and topping with peanut butter for next-level breakfast
• Leftovers make incredible French toast the next morning
• Freeze individual slices wrapped in plastic for those urgent chocolate cravings

Save Pin

There's something so satisfying about turning brown, speckled bananas into something this good. Hope this recipe finds you on a rainy day.

Recipe FAQs

→ What bananas work best for this bread?

Use ripe bananas with brown spots for maximum sweetness and moisture.

→ Can I substitute the chocolate chips?

Yes, dark chocolate chunks or white chocolate can be used for different flavors.

→ How do I avoid overmixing the batter?

Gently fold dry ingredients into wet until just combined to keep the crumb tender.

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

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

→ Can I add nuts to this loaf?

Yes, stirring in chopped walnuts or pecans adds a pleasant crunch.