Chocolate Chip Banana Bread

Last Tuesday morning I walked into the kitchen to find my husband staring mournfully at a bunch of bananas that had gone completely black on the counter. Instead of tossing them, I grabbed my mixing bowls and told him we were about to make something magical. That afternoon the entire house smelled like warm bananas and melting chocolate, and I've never seen him disappear a slice faster in my life.

My grandmother used to make banana bread every Sunday without fail, but she never wrote down her recipe. I spent years trying to recreate that specific tender crumb she achieved, and I finally figured out her secret was actually in how she handled the butter. Now whenever I bake this, I think of her small sunny kitchen and how she'd wrap slices in wax paper for my school lunch the next day.

Ingredients

• All-purpose flour: The structure builder here, but don't pack it down or your bread will turn out heavy
• Baking soda: This is what gives the bread its rise and that beautiful domed top
• Salt: Just a pinch to balance all that sweetness and make the chocolate flavor pop
• Unsalted butter: Melting it first creates incredible moisture and a tender crumb that lasts for days
• Granulated sugar: Sweetens the deal while creating a gorgeous golden crust
• Eggs: Room temperature eggs emulsify better and give the bread structure without making it tough
• Vanilla extract: Never skip this, it bridges the gap between banana and chocolate flavors
• Ripe bananas: The blacker the better, they should be practically liquid for maximum sweetness and moisture
• Semisweet chocolate chips: These little pockets of melty chocolate are what make people say just one more slice

Instructions

Get your oven ready:

Preheat to 350°F and grease your loaf pan with butter, getting into all the corners so nothing sticks later

Whisk the dry team:

In a medium bowl, combine flour, baking soda, and salt until everything's evenly distributed

Mix the wet ingredients:

Whisk melted butter and sugar until smooth, then beat in eggs one at a time before adding vanilla and those mashed bananas

Bring it together:

Fold dry ingredients into wet just until you don't see flour anymore, some small lumps are totally fine

Add the chocolate:

Gently fold in chocolate chips, and maybe some walnuts if you want that extra crunch factor

Bake to perfection:

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

Patience pays off:

Let it cool in the pan for 10 minutes then move to a wire rack, or try to wait at least 20 minutes before slicing

Save

When my daughter had her first sleepover, I made two loaves and hid one for the adults. The girls demolished theirs by midnight, and my husband and I stood in the kitchen eating our secret loaf straight from the pan at 2 AM like teenagers who'd discovered something forbidden. Something about warm banana bread brings out the kid in everyone.

Making It Your Own

I've played around with this recipe more times than I can count. Dark chocolate chips make it feel more sophisticated, while white chocolate chips create this incredible sweetness that reminds me of bakery treats. Sometimes during fall I fold in toasted pecans and a sprinkle of cinnamon sugar on top.

Storage Secrets

This bread actually gets better on day two, if you can manage to save any that long. I wrap mine tightly in plastic wrap and keep it at room temperature for up to three days. For longer storage, individual slices freeze beautifully and thaw in about 20 minutes on the counter.

Serving Ideas

A slightly warm slice with salted butter melting into all those chocolate pockets is my idea of perfection. For dessert, try toasting a piece and serving it with vanilla ice cream. And honestly, nothing beats a slice alongside a hot cup of coffee on a rainy morning.

• Toasting leftover slices brings back that fresh baked texture
• Add a smear of peanut butter for extra protein in breakfast
• Try it french toast style for next level weekend brunch

Save

There's something so comforting about having a loaf of banana bread on the counter, like a warm hug waiting whenever you need it. I hope this recipe finds its way into your regular rotation, just as it has in mine.

Recipe FAQs

→ What type of bananas work best?

Very ripe bananas with dark spots yield the best flavor and moisture for the bread.

→ Can chocolate chips be substituted?

Yes, try dark, milk, or white chocolate chips depending on your preference.

→ Is it possible to add nuts?

Chopped walnuts or pecans can be folded in for extra texture and flavor.

→ How to test if the loaf is done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

→ What are good serving suggestions?

Serve slightly warm with butter or peanut butter, and pair it with coffee or black tea for a delightful treat.