Best Ever Chocolate Chip Banana Bread

Dec 13, 2020 | Baking

banana bread, banana bread slice, banana bread with peanut butter
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Every so often I remember I should make my chocolate chip banana bread and I’m reminded why its the best. every. single. time. So here’s my humble brag on this banana bread- its the most moist and soft even a couple days after you make it, it’s not overly sweet, the chocolate chips are the most ~perfect~ touch, and you can eat it for breakfast and not even feel bad.

My mom has been making this since I was in middle school (at least) and by the time I got to high school she was making it for every single swim meet for all four years- that’s a lot of loaves of banana bread. But there she was, happily making it for us because it was a tradition she had started.

So now all of you need to be able to experience the wonders of this chocolate chip banana bread. Top it with peanut butter or a mixed nut butter (my favorite ever is from Costco) and have it for breakfast, a snack, or for dessert!

I usually double this loaf and keep one frozen and on hand at all times. It’s super easy to make up two loaves at once, and if you’re doing the work once you might as well get twice the reward.

banana bread, banana bread slice, banana bread with peanut butter
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Chocolate Chip Banana Bread

This soft and moist chocolate chip banana bread is moist and delicious and turns out the best every single time
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baking, banana bread, chocolate chip, chocolate chip banana bread, healthy baking

Equipment

  • standard bread loaf

Ingredients

  • 3 large very ripe bananas
  • 1 egg
  • 1/3 c milk
  • 1/3 c sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 c whole weat flour you can use a full 1 1/2 c of the same flour if needed
  • 3/4 c all purpose flour
  • 1/2 c mini chocolate chips

Instructions

  • Preheat the oven to 350
  • Mash the bananas with a fork
  • Add eggs and milk and combine well. Then add flour, baking soda, baking powder, salt, and sugar and encoporate completely
  • Fold in chocolate chips
  • Spray the bread loaf with non stick spray or coat with butter and flour the inside evenly. Add the banana bread batter
  • Bake for 40-45 minutes, until the loaf is cooked through and the top is lightly golden

Notes

I usually double the recipe. Just double the ingredients and divide the batter into two floured bread loafs and bake for the same length of time.
I wrap the loaf in Saran Wrap and then tin foil to help keep it moist. You can keep this on your counter or refrigerator for up to a week. You can keep the loaf frozen for up to 6 months, first wrapping it in Saran Wrap, then foil, and ensuring it is completely covered in both layers to prevent freezer burn. 

If you enjoyed this recipe, check out my chocolate chip zucchini muffins!