I’ve mentioned it before, but the ultimate compliment I can get on anything I bake is Tyler telling me that we shouldn’t keep it in the house anymore because neither of us can stop taking little bites of it throughout the day.
Today’s culprit: THIS chocolate chip banana bread.
I don’t bake nearly as often as I’d like (mainly because much of my time these days is spent getting accidentally smacked in the face by adorable little humans that trip a lot). But we keep a lot of fruit in our house, so when I do bake, it usually involves bananas or berries.
This recipe takes our banana bread recipe – it combines ripe bananas, brown and white sugars, and vanilla and cinnamon, and we’ve added in a handful of chocolate chips, because if there’s one thing that can make a banana bread even more delicious, it’s chocolate!
Here’s the recipe below:
Chocolate Chip Banana Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 overripe bananas mashed
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 2 eggs room temperature
- 1 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees.
In a small bowl, combine flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, use a mixer to cream together butter, brown sugar, and white sugar, until smooth. Add in vanilla and eggs and mix for another 30 seconds. Gently stir in bananas. Add dry ingredients and mix until just blended. Fold in chocolate chips. Do not overmix.
Pour into a greased 9×5 baking pan. Top with additional chocolate chips, if desired.
Bake in oven for 55-65 minutes, or until toothpick or knife inserted in the middle comes out clean.
Cool completely before turning over (the chocolate chips will take a while to cool!).