Super moist, delicious and chocolaty! This chocolate chip banana bread is delicious warm with a cold glass of milk or cup of hot coffee.
I’m totally winning at this back-to-school thing.
That’s sarcasm for “My kids missed the bus because I refused to accept the time printed on the bus postcard”. Why would I when it said the pick up time was going to be 6:25 am instead of 6:50 like it has been, oh for only the the past FOREVER!! It’s fine though, really, I don’t mind spending 45 minutes in the car taking each daughter to their respective school and sit in drop off lines and all that. I really wasn’t looking forward to having the morning curled up on the couch, sipping my coffee and nibbling on a slice of this here chocolate chip banana bread.
Typically I avoid buying bananas in the summer, because it never fails that a few days later we have fruit flies. My girls are all “Please buy bananas! We like them in our smoothies or covered in Nutella!” but once I picked up a bunch they would just end up sitting there on the counter, browning. Meanwhile little gnats that fly around my face, little buggers that I can never seem to catch. And the annoyance only increases if I’m sipping a glass of wine and since that is most nights (wink!), I try avoid buying bananas unless it’s to immediately peel and freeze for smoothies or for roasting and baking with.
Last week I went and broke my no-buying-bananas-in-summer-rule because I wanted to make banana bread, chocolate chip style. But I didn’t want to roast the bananas, so I waited for them to ripen on the counter. Big mistake. Fruit flies. Do yourself a favor and DO NOT Google the life cycle of fruit flies. Just don’t. Instead, just snack on this super moist chocolate chip banana bread. K cool?
To Make This Chocolate Chip Banana Bread You Will Need:
- softened unsalted butter
- light brown sugar
- granulated sugar
- unbleached all-purpose flour
- baking powder
- and baking soda
- kosher salt
- cinnamon
- nutmeg
- ripe bananas
- whole milk
- eggs
- vanilla extract
- chocolate chips or wafers
Generously butter and flour two 9x5x3 loaf pans.
Preheat your oven to 325℉ (or 160℃).
The batter for the banana bread is pretty easy and comes together quickly in your stand mixer. Add 1 stick of butter, 1/2 cup of both granulated and also light brown sugar into the bowl of your stand mixer. Cream until smooth and fluffy.
To that add, 2 eggs, 2 teaspoons vanilla extract, 3 mashed ripe bananas, 1 tablespoon milk. In a separate bowl, combine 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. With the mixer on low, gradually add the flour mixture, mixing until incorporated.
Lastly, add 1 cup dark, semi-sweet or milk chocolate wafers or 1/2 to 3/4 cup chocolate chips.
I divided the banana bread batter among the prepared loaf pans and slid into a preheated 325° oven for 30 to 40 minutes. My oven tends to run hot, so I keep and eye on them. The chocolate chip banana bread is done when a toothpick or cake tester comes out with only a few crumbs attached.
Like this golden beauty.
Cool on a wire rack for 20 minutes before carefully removing each loaf from the pan.
Slice and serve with a tall glass of milk or a steaming cup of coffee or tea. With coffee is how I prefer it, but only when it’s the next day and the chocolate chips have had a time to firm back up. Don’t get me wrong, I still like a warm, gooey slice. But the next day is my favorite.
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Enjoy! And if you give this Chocolate Chip Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chocolate Chip Banana Bread
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 ripe bananas
- 1 tablespoon whole milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup softened unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semis-weet chocolate chips, or wafers
Instructions
- Generously butter and flour two 9x5x3 loaf pans.
- Preheat your oven to 325℉ (or 160℃).
- In a medium bowl add the flour, baking powder, baking soda and salt, whisk to combine. Then in a smaller bowl, combine the 3 bananas, milk, cinnamon and nutmeg by mashing with a fork. Set both bowls off to the side for a moment.
- Next, in the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 2 minutes.
- Add in one egg at a time, mixing after each addition. Add the vanilla and banana mixture and mix until just combined.
- Gradually add the dry ingredients, mixing on low speed, until incorporated. Lastly, stir in the chocolate chips.
- Divide batter among the two prepared pans and slide them into your preheated oven. Bake for 35-40 minutes, or until a toothpick comes out clean with only a few crumbs attached. Make sure to rotate the pans halfway throughout baking time.
- Allow the bread to cool completely before serving.
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THANK YOU in advance for your support!
Hi Laurie!
Love your recipes! I always know that even if there are a million versions of a certain recipe on the web, yours will always be PERFECT.
About the bananas, I know it’s supposedly a produce storage no-no, but you could keep them in the fridge, once they’re at that stage where they’re starting to sweeten (and thereby, keep away the winged buggas). I like my fruit chilled, so if that’s also how you also like your bananas, it’s a win-win.
Freezing bananas also stopped being a messy chore when I started freezing them right in their skin (and maybe throw them all into a plastic bag, just in case the freezer dies, or simply to corral them up). When you’re ready to use them for smoothies (or banana bread, etc.), just take them out of the freezer about 10 – 15 min. prior to usage to thaw at room temp, then cut off the ends and slice them through the middle longtitudinally (also helps to cut them in half first, lengthwise, for easier handling). If the banana’s had enough time to thaw the skins should slip off easily. If not, you can help it along with a knife.
Yet another simple and delish, go-to recipe here! Thanks! 🙂
Hi Mo! That’s so nice of you to say! Thank you!
And thanks for all these tips! I never thought to refrigerate them before, I’ll definitely have to give that a try! <3
This would be perfect for breakfast!
I agree! I wish I had a slice left to go with my coffee!
Hi Laurie,
I have to say I am a huge fan of yours. I was an ok b/f I stumbled on your website. Now I am addicted and look every day for a new post. I live on a remote rock (no exaggerating) in AK, so some ingredients are hard to find and to top matters off I have GI issues. SO, w/some of your amazing recipes I alter them a tich to accommodate what I can find and/or my stomach will tolerate. Most of your recipes I don’t use regular flour I substitute w/Annie’s Rice Flour (AHHH MAZING!) and my four teenage kids and husband can never tell it’s GF! There are so many recipes you have posted like biscuit and gravy, that I haven’t been able to eat in yearsssss, until I found you! SO, huge thank you for all your hard work w/your blog, step-by-step details (complete w/great pics) and helping add awesome, yummy, tasty food back to my diet.
Anyhoo’ can’t wait to try this banana bread recipe.
OH, BTW, the carmel corn, AKA: Carmel Crack – is ahmazing!
Hi Pam! So nice to meet you! I’m so happy you are enjoying the recipes! I love reading about your story and how you’ve converted the recipes to be GF, thank you for sharing it and for taking the time to write this note. It means so much!
Xo!
This bread was so amazing! Melt in your mouth, cooked to perfection. Instructions were easy to follow and I must say one of the top things I have ever baked….. Yummer!
Hi I am looking forward to make chocolate chip banana bread. Looks yummy when do you add chocolate chips? My thought is when mixing in the dry #5 or do I add to step#2 ? Thank You❣️