Chocolate Chip Banana Bread

Last Sunday, I woke up to three bananas on the counter that had gone completely brown and soft—my favorite kind for baking. Something about the smell of banana bread in the oven makes even a rainy morning feel cozy and warm.

My grandmother used to make banana bread whenever we visited, and hers always had that perfect crack down the center. It took me years to realize the secret was simply not overmixing the batter—something I learned after making countless dense loaves that could double as doorstops.

Ingredients

• 3 ripe bananas, mashed: The browner and spottier they are, the sweeter and more flavorful your bread will be
• 2 large eggs: Room temperature eggs incorporate better into the batter for an even texture
• 120 ml (½ cup) unsalted butter, melted and cooled: Cooling it slightly prevents the eggs from scrambling when you mix them in
• 100 g (½ cup) light brown sugar: Adds moisture and a deeper caramel-like flavor than white sugar alone
• 50 g (¼ cup) granulated sugar: Helps create a nicely caramelized crust
• 1 tsp vanilla extract: Pure vanilla makes all the difference in the final flavor
• 210 g (1¾ cups) all-purpose flour: Spoon and level the flour instead of scooping directly to avoid using too much
• 1 tsp baking soda: This is what gives the bread its rise and that characteristic crack on top
• ½ tsp salt: Balances the sweetness and enhances the chocolate flavor
• 150 g (1 cup) semisweet chocolate chips: Sprinkle a few extra on top before baking for that bakery-style look

Instructions

Prepare your oven and pan:

Preheat to 175°C (350°F) and line a 23 x 13 cm loaf pan with parchment paper for easy removal later.

Mix the wet ingredients:

Whisk the mashed bananas, eggs, melted butter, both sugars, and vanilla until completely smooth.

Combine the dry ingredients:

In a separate bowl, sift together the flour, baking soda, and salt to remove any lumps.

Gently combine everything:

Fold the dry mixture into the wet ingredients just until you no longer see streaks of flour—some small lumps are okay.

Add the chocolate:

Gently fold in the chocolate chips, saving a small handful to scatter across the top.

Bake to perfection:

Pour the batter into your prepared pan, top with reserved chips, and bake for 50 to 55 minutes until a toothpick comes out mostly clean.

Cool completely:

Let the bread rest in the pan for 10 minutes before moving it to a wire rack—slicing while warm is tempting but it can crumble.

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The first time I made this for my roommate, she ate three slices straight from the oven and asked if I could make it every Sunday morning. Now it is become our weekend ritual, with coffee steaming on the table and the whole apartment smelling like butter and chocolate.

Getting The Perfect Crumb

I have found that mashing the bananas with a fork instead of a food processor leaves small chunks that distribute banana flavor throughout every bite. Those little pockets of banana make the bread feel more homemade and rustic.

Make It Your Own

Sometimes I add a handful of chopped walnuts for crunch, or a half teaspoon of cinnamon when I want something that feels extra cozy. The recipe is forgiving enough to handle small tweaks without compromising the texture.

Storage And Freezing

This bread actually tastes better on day two, once the flavors have had time to meld together. If you somehow manage to have leftovers, wrap individual slices in plastic and freeze them for those mornings when you need something homemade but do not have time to bake.

• Wrap the cooled loaf tightly in plastic wrap for up to three days at room temperature
• Slice before freezing so you can grab just what you need
• Thaw frozen slices overnight in the refrigerator or toast them straight from frozen

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There is something deeply satisfying about turning spotted bananas into something so comforting. Hope this recipe finds its way into your weekend rotation too.

Recipe FAQs

→ What is the best type of bananas to use?

Very ripe bananas work best as they provide natural sweetness and moisture, contributing to a tender crumb.

→ Can I substitute semisweet chocolate chips?

Yes, you can use dark, milk, or white chocolate chips depending on your preference, adjusting sweetness accordingly.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with a few melted chocolate streaks for perfect doneness.

→ What variations can enhance the flavor?

Adding ground cinnamon or chopped walnuts adds warmth and crunch, complementing the banana and chocolate flavors.

→ How should leftovers be stored?

Keep slices in an airtight container at room temperature for up to three days to maintain freshness and moisture.