During the pandemic, our household, like many, was focused on getting through and navigating the new necessities of daily life. We found ourselves on the hunt for toilet paper, filling our home with cleaning supplies, and of course, crafting the perfect banana bread recipe. We, like so many during times like these times, were craving a slice of comfort. There is something about a piece of warm chocolate chip banana bread that feeds the soul in a way that few foods can.

This banana bread recipe has all the qualities of the comforting loaf we are always seeking when whipping up a loaf of banana bread. First and foremost, the banana bread must be tender but filled with banana flavor. The texture of the bread is key! It must have just enough bananas to have a strong banana flavor, but not too many or else the bread will take on a mushy texture. For the best texture, we have found about 3 bananas are the right number.

Beyond the banana flavor, there are a couple other flavors we are looking for in the perfect loaf. Just like in any good chocolate chip cookie, we love warming notes of vanilla and caramel to mimic the scent and taste of a classic baked good. To impart these flavors on the loaf, we add in brown sugar and vanilla to the batter. Last, but certainly not least, when it comes to banana bread or most any quick bread… we are big fans of mini chocolate chips. The chocolate chips get scattered across the batter for a perfect chocolate fleck in each bite.

When it comes to banana bread recipes, this one is our very favorite. The loaf is tender and filled with banana flavor. It has a soft center and golden edges. The chocolate chips are scattered throughout the loaf for chocolate in each and every bite. It does not get much better than a warm piece of this cut straight from the loaf. When we cut it, steam releases and melted chocolate coats the knife as the scent of banana permeates the kitchen. It is warm, comforting, and down right delicious. There is pretty much no wrong moment for a slice of this banana bread to make an appearance.

How to make the chocolate chip banana bread:

Start by heating an oven to 325F. Once the oven is heated, spray a 9×5 loaf pan with cooking oil or line it with butter
Next mix the dry ingredients: in a bowl, mix together flour, cornstarch, baking powder, and baking soda
In another bowl, mash the ripe bananas with a fork until mostly smooth. Add in the eggs, vanilla, and salt. Mix well and set aside
In the base of a stand mixer with a paddle attachment or with a hand mixer, beat the butter and sugars until light and fluffy, around two minutes. Scrape down the sides and mix again for about 30 seconds.
Add in the banana mixture and beat until incorporated. Scrape down the sides and mix again for about 30 seconds.
Pour in the dry ingredients and pulse together until just combined. Mix in the chocolate chips until incorporated.
Pour batter into the prepared baking pan.
Bake for about an 1 hour, or until a tester poked into the center comes out clean.

Do I have to use chocolate?

No – substitute nuts or leave it plain! But in our opinion chocolate makes just about everything better – in particular mini chocolate chips. Nothing beats little warm pockets of chocolate scattered across a slice of banana bread.

Do the bananas really need to be ripe?

Yes – Although it can be painful to wait for ripe bananas it is important to make the best loaf. The bananas should be speckled and turning brown at the very least – or even better close to black. It’s really important to wait for the ‘right’ banana to make the bread. The flavor and texture will not be the same without them at this stage.

Can I use all white sugar instead of brown?

We like the flavor brown sugar adds to the loaf, but all white sugar can also be used for this recipe. Simply swap the ingredient 1:1. We use dark brown sugar as opposed to light brown sugar since it adds even more flavor, but again light can be used and simply swap the brown sugar 1:1.

Can I freeze the chocolate chip banana bread?

Yes! This bread freezes very well. Simply wrap the bread tightly in plastic wrap and defrost when ready to eat. You can even warm it in the oven and spread it with butter for a warm piece anytime!

Chocolate Chip Banana Bread

Prep Time 15

Cook Time 1

Servings 6

Ingredients

1 1/2 cups all-purpose flour (180 g)
2 tbsp cornstarch (16 g)
2 tsp baking powder (8 g)
1 tsp baking soda (4 g)
3 medium bananas (~1.5 cups)
2 large eggs
2 tsp vanilla (10 g)
1 tsp salt (3 g) (1/2 if morton)
1 stick of salted butter (113 g)
1/2 cup brown sugar (100 g)
1/2 cup sugar (100 g)
1 cup mini chocolate chips (170 g) plus additional regular size for topping

Instructions

Preheat the oven to 325F. Spray a 9×5" loaf pan with cooking oil (or two smaller loaf pans – the pan should have at least a 1" rim after it is filled)
In a bowl, mix together flour, cornstarch, baking powder, and baking soda
In another bowl, mash the ripe bananas with a fork until mostly smooth. Add in the eggs, vanilla, and salt. Mix well and set aside
In the base of a stand mixer with a paddle attachment or with a hand mixer, beat the butter and sugars until light and fluffy, around two minutes. Scrape down the sides and mix again for about 30 seconds
Add in the banana mixture and beat until incorporated. Scrape down the sides and mix again for about 30 seconds
Pour in the dry ingredients and pulse together until just combined. Mix in the chocolate chips until incorporated
Pour batter into the prepared baking pan
Bake for 75-90 minutes, or until a tester poked into the center comes out clean (depending on your oven and baking pan it may take longer or shorter, we recommend to start testing after ~1 hour)
Note: if using multiple smaller pans reduce the bake time