This is THE banana bread. The only banana bread recipe you will ever need. I originally published this recipe in 2015, but now that we’re living through times when banana bread can be the only form of comfort, I wanted to bring this recipe back (with better images and directions too).
These past few months have peaked my love for desserts. When the world feels cold, the only source of comfort can be found in a plate of Blueberry Lemon Cookies, a scoop of Chocolate Mousse, or in banana bread, of course. I recently published this Nutella Banana Bread, which is everything you want in banana bread with a hazelnut chocolate twist. However, though I adore that recipe, this chocolate chip banana bread will always reign supreme in my heart. Both bananas breads are incredibly easy to make and taste amazing. The reason I love this one a little bit more is because it’s nostalgic.
I first made this recipe when I was a freshman in high school. That’s really when my baking explorations began. I was looking for a hobby–and as I started to explore food blogs, I found myself enamored with the idea of making one myself. This chocolate chip banana bread was one of the first recipes I learned to bake (if 14-year-old me could make it, so can you). Since baking it that first time, I’ve made it over and over again. I always have bananas in my fruit bowl. I eat 1/2 a banana for breakfast with my oatmeal each morning, but lately, I’ve been trying new breakfast foods (which is very unlike me–I’ve been eating oatmeal every morning for the past 3 years). With avocado toast, fresh fruit smoothies, and peanut butter toast fueling me each morning, the beloved bananas in my fruit bowl have been browning. The only answer to such a state is banana bread. This banana bread. The perfect banana bread. Chocolate chips are must–no exceptions.
Chocolate Chip Banana Bread
- 6 tablespoons butter, softened
- 3/4 cups sugar
- 1 egg
- 2 teaspoons milk
- 2 to 2-1/2 overriped bananas, mashed
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup + 2 tablespoons chocolate chips
- Pre-heat the oven to 350 degrees and grease a loaf pan.
- In a large bowl, cream together sugar and butter.
- Add eggs one at a time to sugar-butter mixture.
- Once egg is fully incorporated add bananas and milk.
- In a small bowl, mix flour and baking soda.
- Slowly add flour into the sugar-butter mixture until fully combined.
- Fold in 1/2 cup of chocolate chips and place mixture in the loaf pan.
- Put remaining chocolate chips on top and bake for 35-40 minutes or until the center has completely set.
- Allow to cool on rack and then remove from loaf pan.
- Recipe from here
- You can add nuts if you want (though I’m not a fan 🙂 )
- You can make this in a muffin tin for banana muffins (baking time will be adjusted)