Chocolate Chip Banana Bread

4.83 from 79 votes

Soft, moist chocolate chip banana bread loaded with melty chocolate and made with very ripe bananas. An easy one-bowl recipe that makes two loaves.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 383kcal

Preheat oven to 350 degrees
In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.
3/4 cup unsalted butter, 1 1/2 cups sugar
Add eggs and blend.
2 eggs
Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy - that's ok!
1 1/3 tablespoons milk, 3 ripened bananas
Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.
2 cups flour, 1 teaspoon baking soda, 1/2 bag chocolate chips
Spray 2 loaf pans with non-cook spray and divide the batter. Pour the batter into the two pans.
Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to take a knife or a toothpick inserted into the middle of the loaf and the they should come out clean.
Remove from the oven and let cool on a wire rack for about 30 - 45 minutes. Remove from pan and serve
(I serve one and freeze one... wrap in plastic wrap and then with tin foil and freeze)

Tips:

I use very ripe bananas, the browner the better, for the sweetest flavor.
Do not overbake. Pull the loaves when a toothpick shows a few moist crumbs, since the bread keeps cooking as it cools.
Fold the chocolate chips in at the very end so the loaf stays light.

Store cooled loaves wrapped at room temperature, or freeze a whole loaf or slices and thaw on the counter.