The most delicious-ever chocolate chip banana bread is mixed up in a singular bowl, with sweet-spotted bananas and a smattering of chocolate chips. It’s the best kind of baked good since it can be served as an early morning breakfast or a late-night dessert.
The Best Chocolate Chip Banana Bread
I often refer to this recipe as Sunday banana bread, meaning, it’s the perfect day to bake up a loaf or two of this ultra-moist treat to enjoy throughout the week. Yes, it’s simple enough to make during the week, even when schedules are tighter and downtime diminished, but I’ve always loved baking on a Sunday afternoon.
Weekends provide an abundance of circumstances that allow me, and in some cases compel me, to enjoy and prepare good food. These are the days to linger over waffles with the kids (when they lived at home), serve racks of messy ribs to friends, or have everyone over for a big Sunday roast.
Regardless of the day of the week you decide to make this, I know you’re going to love every slice. It’s a winner.
What You’ll Need to Make the Very Best Banana Bread
This has been my standard, go-to, chocolate chip banana bread recipe for as long as I can remember. It’s one of the very best recipes to have around when that bunch of bananas on your countertop is looking pretty dark and overripe. The more ripe your bananas, the sweeter your banana bread will be. The list of ingredients are fairly standard and might not even require a trip to the store.
Butter – prefer using butter over oil in banana bread for the best flavor
Sugar – using granulated white sugar results in the sweetest version you could hope for, especially if your bananas are not sweet enough
Eggs – you’ll want to use large eggs (if you have an egg allergy you can substitute with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water)
Vanilla Extract – flavor booster
All-Purpose Flour – I have never tested this recipe with alternative flours
Baking powder and Baking Soda – make sure they’re fresh
Bananas – dark and spotted for the best sweetness
Chocolate Chips – I prefer dark chocolate chips in banana bread since they are less sweet, but use what your prefer
Raw Sugar – while sprinkling this on top is optional, it adds the perfect crunch and is worth seeking out
GET THE FULL (PRINTABLE) CHOCOLATE CHIP BANANA BREAD RECIPE BELOW. ENJOY
Only Use The Ripest Bananas
One of the most important requirements for making delicious banana bread is that your bananas are ripe. Bananas appear ripe when their yellow skins begin to develop freckles and become too soft for pleasurable snacking. If you can, let the bananas ripen until their skins are dark brown and falling apart as your peel them, guaranteeing a strongly, banana-flavored and richer tasting bread.
When it comes to mashing the banana, I personally prefer to leave some banana chunks in my bread. However, if you prefer a completely smooth, chunk-free banana bread, turn your mixer up a bit higher at then end.
- Feel free to cut the chocolate chips in half if you prefer a less chocolatey version.
- This will keep 2-3 days at room temperature, completely covered and 4-5 days in the refrigerator.
- I do recommend waiting until the bread completely cools before slicing if you want it to look pretty. Slicing when still warm results in smushed looking slices that do not look cooked all the way through (even though they are). Trust me, I completely understand not waiting and smothering with butter, it’s truly the best.
- Using parchment paper allows you to lift the banana bread out of the loaf pan and cool faster, I highly recommend it using it as it guarantees nothing will stick to the bottom.
- Don’t use oil for the butter, since the desired texture of this bread comes from creaming the butter with the sugar.
- If you don’t have a loaf pan, feel free to make muffins with this batter.
More Sweets To Enjoy
- Who ever thought root beer cake would taste so good?
- Have you ever added coconut oil to your chocolate chip cookies, give it a try!
- Candy bark that’s made for a celebration!
- Muffins that taste like your favorite chocolate cake.
- A croissant bread pudding that’s restaurant worthy!
- Banana chocolate chip muffins if that’s more of your thing.
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Chocolate Chip Banana Bread
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1-3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1-3/4 mashed ripe banana (about 2 large or 4 small bananas)
- 1 cup chocolate chips (prefer dark, but it's your choice)
- Optional: extra chocolate chips to place on top and raw sugar to sprinkle on top
- Preheat oven to 350 degrees F. Line a standard 1.5 quart baking pan with parchment paper.
- Using a hand or stand mixer, combine butter and sugar until creamy.
- Add eggs, one at a time and vanilla. Mix until fully incorporated.
- Add flour, baking powder and baking soda and continue mixing on low or very slow speed, continuing until flour is fully incorporated. Mix in mashed bananas and stir in chocolate chips.
- Add batter to the pan. Place extra chocolate chips on top and sprinkle with raw sugar.
- Bake for 50-55 minutes, until a toothpick comes out clean.
- Let cool, remove from the pan, slice and enjoy.
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