Ingredients
Method
- Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray
- a large mixing bowl, mash your ripe bananas with a fork or potato masher.
- You want about 1 cup of mashed banana, which is usually 3 medium-sized ripe ones.
- Add the melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Then, gently fold the dry mixture into the wet banana mixture.
- Once your batter is mostly smooth, fold in the chocolate chips and any optional add-ins like nuts.
- Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly.
- Sprinkle any extra chocolate chips or a spoonful of turbinado sugar over the top for a little sparkle and crunch.
- Place the pan in the center of your preheated oven. Bake for 50–60 minutes
- Let the bread cool in the pan for 10–15 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.
Notes
There are so many ways to enjoy this chocolate chip banana bread, and I’ve probably tried them all. When it’s fresh from the oven, I love it warm with a little butter melted over the top — simple and comforting.
The next day, I’ll slice and toast it to get those golden, crisp edges, which somehow makes it taste even more indulgent. If I’m in the mood for something a little heartier, spreading it with peanut butter turns it into a whole meal (seriously, try it).