Chocolate Chip Banana Bread

This chocolate chip banana bread is perfectly sweet and flavorful! It’s delicious any time of day and is a great way to use overly ripe bananas.

Whether you’re looking for an afternoon snack or a breakfast treat, this recipe is the perfect fit. It is simple to make and the addition of the chocolate chips takes this banana bread to the next level. We always seem to let bananas in our house get a little too ripe so I am constantly making this recipe. As an added bonus, baking this banana bread leaves our kitchen smelling delicious!

How to Make Chocolate Chip Banana Bread

To begin, you will need three very ripe bananas. The riper they are, the better! Overly ripe, black bananas will provide the most flavor and will make the bread moist. You can also use frozen ripe bananas; just allow them to thaw first. Start by pre-heating your oven to 350 degrees F and greasing a 9 x 5 loaf pan. Next, mash the bananas in a large bowl with a fork or mixer. Add in the melted butter or coconut oil, vanilla extract, egg, and sugar. Mix until fully combined.

Next, mix in the flour, baking soda, salt, and cinnamon. To measure the flour, use a spoon to scoop it into your measuring cup. Using the handle of your spoon or the flat side of a knife, scrape it across the top of the measuring cup to level out the flour.

Fold in about 3/4 of your chocolate chips to the batter. No need to be precise, just leave some chocolate chips to sprinkle on top. Pour the batter it into your loaf pan and then top with the remaining chocolate chips. Bake for 55-65 minutes (trust me, it’s worth the wait!) or until a toothpick inserted in the center of the banana bread comes out clean. Allow it to cool for at least 10 minutes before slicing and serving.

How to Store Banana Bread

Store at Room Temperature
First, allow the bread to cool completely. Then place it in an airtight container or bag. Store it on the counter up to four days. I do not recommend storing the banana bread in the refrigerator as it may dry it out.

Freeze It
If you would like to freeze the bread, make sure it is completely cool. To freeze the entire loaf, wrap it tightly in plastic wrap and then place in an airtight freezer bag. To freeze individual slices, wrap each slice in two layers of plastic wrap and then store in an airtight freezer bag.

Thaw It
To thaw the banana bread, remove from the airtight bag and allow it to sit on the counter at room temperature. Individual slices will thaw in about 30 minutes. To speed up the process, remove the slices from the plastic wrap and heat them in the microwave for about 20 seconds. The entire loaf will thaw in about 3 hours.
Once the banana bread has been frozen and then thawed, do not refreeze it or put it in the refrigerator. If you have any leftovers after it has been thawed, store it on the counter in an airtight container or bag for up to three days.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @thecollinscookbook on Instagram.

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