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There’s nothing like the smell of chocolate chip banana bread filling up the house. Gooey chocolate mingles with super-sweet overripe bananas, making each bite totally comforting. It’s seriously the best way to use up those brown bananas hanging around the kitchen.
In my family, everyone has their go-to style for eating a piece. Some like it cold straight from the fridge, others have it toasted with lots of butter. This was the very first thing I baked with my kids and it’s still a staple for our weekends.
Yummy Ingredients
- Vanilla extract: brings a cozy feel and real depth Pick pure vanilla if you have it
- Salt: perks up the whole loaf Fine sea salt does the trick
- Baking powder and baking soda: make the loaf rise and go all soft Just check your boxes aren’t expired
- Semi sweet chocolate chips: those melty chunks are everything Use your favorite kind snackable is best
- Very ripe bananas mashed: sweet and loaded with flavor Spots or brown peels mean they’re perfect
- Large eggs: helps the bread hold together Best results with fresh eggs
- Unsalted butter: use at room temp for fluffier bread Grab real butter for a rich taste
- Granulated sugar: helps get a crispy outside and balances bananas If super ripe, skip a spoon or two of sugar
- All purpose flour: keeps things nice and soft Go for unbleached if possible
Simple How-To Steps
- Cool Before Slicing:
- After baking, let your loaf sit in the pan for about fifteen minutes then pop it out and onto a rack or cutting board This way, it won’t turn mushy on you
- Bake the Bread:
- Shoot for 350F and bake your loaf for about an hour Center should be almost clean with a few soft bits on a toothpick Got a dark top? Toss on some foil toward the end
- Fill the Pan and Top:
- Dump your batter into the ready pan and spread it out smoothly Sprinkle those last chocolate chips up top so it looks extra special
- Fold in the Chocolate Chips:
- Mix most chips gently into the batter Save a small handful for your topping and stir everything in by hand for a fluffy bread
- Combine Wet and Dry Ingredients:
- With your mixer turned low, slowly mix in the dry bowl Don’t overdo it or you’ll get a tough loaf
- Add Bananas:
- Stir in your mashed bananas Make sure you leave a few little chunks with your fork for more flavor
- Add Eggs and Vanilla:
- Beat in eggs one after the other, scraping your bowl in between, then pour in vanilla for an even taste everywhere
- Cream Butter and Sugar:
- Whip soft butter with sugar at medium high for three minutes You’re looking for pale and airy This step makes a lighter loaf
- Mix the Dry Ingredients:
- Whisk flour, both powders, baking soda, and salt together in a separate bowl Mixing fluffs things up and spreads the leavening evenly
- Get the Pan Ready:
- Either grease a nine by five loaf pan or line it with parchment so it won’t stick Makes taking the loaf out a breeze
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Honestly, the golden chocolatey layer on top is my favorite. A while back I gave an extra loaf to my neighbor and she asks me for it every year without fail.
Storing Made Easy
Just wrap it up tight and leave it out up to three days. Like it chilled? Stash in the fridge for a week. For long haul storage, wrap slices in plastic and then foil—stick in the freezer where they’ll keep for about three months.
Other Ways to Mix it Up
Try chunks of dark chocolate or mini chips for fun. Toss in half a cup of pecans or walnuts if you’re a nut fan. Got dairy-free butter and flax eggs? You can make it plant-based. Swap coconut sugar for a little caramel twist.
Tasty Serving Ideas
Give slices a little toast and cover them in peanut butter for breakfast magic. For a sweet treat, add a scoop of vanilla ice cream. Add some fresh berries and fruit for a brunch-style plate.
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Quick Banana Bread Backstory
Banana bread was all the rage during the Great Depression since nobody wanted to toss out old bananas. It’s famous because you can’t really mess it up and it just feels like comfort. Even now, kids and parents pack slices in their lunches week after week.
Recipe FAQs
- → What’s the secret to super moist banana bread?
Wrap it up tight and leave it at room temp for a couple days, or stow it in the fridge if you want it to last. Just don’t let it overbake. That keeps it soft.
- → Can I swap for different chocolate?
For sure. Go with dark chocolate chunks or minis for more chocolate punch. Change it up for your favorite taste.
- → Can I add some nuts in there?
You bet. Toss in some chopped pecans or walnuts for extra crunch and a nice nutty kick with the chocolate.
- → How spotty do bananas need to be?
The blacker the better. Really ripe bananas bring that big sweet flavor and make your bread super soft.
- → Is this loaf freezable?
Totally. Cool it down, then wrap slices or the whole thing tight in plastic and foil, or slip into freezer bags for easy keeping.