Chocolate Chip Banana Bread
My tried and true recipe!
Difficulty: Easy | Time: 30min (active), 2hrs (total) | Yields: 1 9”x5” Loaf
I have carried this recipe with me through the years. I started making it in college and I’m still making it to this day. It’s definitely one of my staples. It has changed a little bit throughout the years and I’m really happy with where it is now. It’s a pretty straight forward recipe and it always turns out so moist and pungently banana-licious… And you’ve gotta add the chocolate chips. Hot take: banana bread is always better with chocolate chips in it. Whoever you make this loaf for will instantly fall in love with you… I’m speaking from experience here.
Ingredients:
5 very ripe bananas *1
22mL whole milk *2
75g (1/3c) unsalted butter, softened
67g granulated sugar
77g brown sugar
2 large eggs
283g AP Flour
12g baking powder
4g baking soda
260g chocolate chips *3 + extra for topping (optional)
Directions:
Preheat the oven to 350 degrees F and pre-grease and line a 9”x5” loaf tin with parchment paper.
Peel the 5 ripe bananas and add them to a medium sized bowl. Either mash them by hand or with an electric hand mixer.
Once the bananas have been mashed, stir in the milk. The texture should be like a lumpy gravy (that sounds kinda gross sry lol). Set aside.
In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, beat together the softened butter with both sugars until light and fluffy.
Add in the 2 eggs and beat until the eggs are frothy and pale in color.
Pour in the mashed banana mixture and mix until combined.
Pour in the dry ingredients (flour, baking powder, and baking soda) and fold them in by hand just until there are no flour streaks left.
(Optional) Fold in the chocolate chips by hand until evenly dispersed.
Pour the batter into your pre-greased and lined loaf tin and sprinkle some extra chocolate chips on top (optional).
Place into the preheated oven and bake for 70 minutes. If you feel like the top is starting to get too brown, place a sheet of tin foil over top— I did this at about minute 50.
Remove the loaf from the oven. You’ll know it’s done when a toothpick inserted in the center comes out with a few wet-ish lumps on it. It will make you think it’s under-baked, but I promise you it isn’t!
Let the banana bread cool completely in the loaf tin on a wire rack, unless you’re dying to dig into it while it’s warm. I find this bread is best when you let it sit, covered, overnight on the counter. It gives all the flavors and textures time to settle properly, resulting in the most amazing, moist texture and intense flavor.
You can leave it, covered, at room temperature for about 5 days, or in the fridge for up to a week and a half. You can even freeze a whole loaf for later!
Enjoy!
Notes:
* The riper, the better! The riper they are, the sweeter they will be and the more flavorful they will make the bread. AKA, If the peels are completely brown, and the fruit flies are flocking, you’ve got yourself and ideal bunch of bananas for this banana bread.
* It’s not absolutely crucial that you use whole milk. I’ve used almond milk to heavy cream to non-fat milk in a pinch before when I didn’t have whole milk on hand.
* I like to use half semi-sweet chocolate chips and half dark chocolate chips for more depth in flavor.
