Chocolate Chip Banana Bread

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This banana bread with chocolate chips is soft, moist, and full of sweet banana flavor with warm spices in every bite. Easy to make and freezer-friendly, it’s the perfect homemade treat for breakfast, snacking, or dessert.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Author Melissa Williams

Equipment

9x5 Loaf Pan

Ingredients

2 cups all purpose flour
1½ teaspoon baking powder
1 teaspoon cinnamon
½ teapoon baking soda
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 large eggs lightly beaten
1 cup granulated white sugar
½ cup vegetable oil
1½ cups mashed ripe bananas
1 cup mini chocolate chips
2 Tablespoons turbinado sugar

Instructions

Preheat the oven to 350°F and line a 9x5 metal loaf pan with parchment paper leaving overhang of the paper to use as handles. Lightly spray with non-stick spray and set aside.
To a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, and nutmeg.
2 cups all purpose flour, 1½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teapoon baking soda, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
Make a well in the center of the mixture.
In a medium mixing bowl, stir together the beaten eggs, sugar, and oil until combined. Then, stir in the mashed bananas.
2 large eggs, 1 cup granulated white sugar, ½ cup vegetable oil, 1½ cups mashed ripe bananas
Pour the egg mixture into the well of the flour mixture. Stir until just combined and no traces of flour as left - the batter should be a bit lumpy.
Gently stir in the chocolate chips and then pour into the prepared pan. Sprinkle the turbinado sugar evenly over the top.
1 cup mini chocolate chips, 2 Tablespoons turbinado sugar
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let cool at room temperature before slicing.

Notes

Bananas should very ripe with speckled brown peels for optimal sweetness.
If your bananas aren't quite ripe, you can roast them for deeper flavor. Add the unpeeled bananas to a foil lined baking sheet. Prick the peels with a fork and then bake for 15 minutes in a 350°F preheated oven. The skins will get very dark. Let cool and then proceed to peel & mash as directed.
1 1/2 cups of mashed bananas was 3 bananas for us. This will vary on size of your bananas.
Melted butter can be used in place of oil, if preferred.
1/4 cup of walnuts can be added in addition to, or instead of, the chocolate chips.
We like to use dark chocolate chips (Ghirardelli, generally) but semi-sweet or milk chocolate also works.
One loaf should make around 16 slices.
For maximum moisture, after cooling the loaf, wrap with plastic wrap and let it sit overnight at room temperature before slicing. If you can wait that long :)
Store leftovers covered at room temperature for up to 4 days.
Recipe slightly adapted from Better Homes & Gardens cookbook.

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