We’ve all got a recipe — or three — for banana bread floating around our kitchens. There are so many ways to make this baking staple, and this is my go-to recipe for chocolate chip banana bread.
I like banana bread that’s very dense and that sort of leans on the drier side, almost overdone. That’s because I always eat my chocolate chip banana bread with a big cup of coffee, which really helps balance the texture.
What’s important to note about this recipe is that I tweaked it to make it the perfect pairing for a cup of coffee. It’s not overly sweet so that sugar doesn’t become the overwhelming flavor profile if mixed with a creamer. It’s dry so that it doesn’t dissolve after being dunked. And it has chocolate chips — not nuts — so that it gets nice and gooey when soaked in hot coffee.
As you can see, a lot of thought went into this recipe for chocolate chip banana bread, and that’s why I use it. Every. Single. Time.
2 1/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
4 medium ripe bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat the oven to 325 degrees F and grease a 9×5-inch loaf pan. Set aside.
In a large bowl, mix flour, sugar, baking soda, and salt. Set aside.
In a medium bowl, whisk together banana, melted/cooled butter, eggs, and vanilla. Mix these ingredients well — this is the only time to incorporate the ingredients fully, so take advantage.
Lightly toss chocolate chips in a pinch of flour to coat. This will help suspend the chocolate chips in the batter.
Gently fold the banana mixture into the dry ingredients, maybe one or two turns, just to get it started. Add the chocolate chips and continue to fold the banana mixture and chocolate chips into the dry ingredients until just combined. There will be lumps, and that’s fine! The occasional white streak of flour is OK. You just want to make sure you get most of the dry mixture blended.
Spread batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-80 minutes. For a less dry version, bake for 50 minutes or until the center is fully cooked.
Let the chocolate chip banana bread cool in the pan for 20 minutes before removing from the pan and letting it cool completely on a wire rack.