I bake when the house feels quiet and a few speckled bananas sit and stare at me. This chocolate banana bread recipe gives me a calm kitchen and a soft crumb. Warm chips melt through each slice and the loaf cools with a sweet banana scent. I mash the fruit, whisk the basics, and pour. No fuss. My kids hover. I slice too soon. We share thick pieces with a little butter and a mug of coffee. It feels simple and kind. Here are the phrases you asked me to include for search and sharing chocolate chip banana bread recipe moist, super moist banana bread recipe easy, banana bread chocolate chip recipe, best banana bread recipe moist simple, banana bread recipe easy moist, banana bread with chocolate chips recipe. I am Nancy from Nancy Cooks and I make this loaf often for friends. You can bake it today with pantry items and ripe bananas. If you want no chips, add nuts. If you want extra chips, hold a handful for the top. The crumb stays tender the next day and toasts well for breakfast.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Banana Bread Recipe
- 3) Ingredients for Chocolate Chip Banana Bread
- 4) How to Make Chocolate Chip Banana Bread
- 5) Tips for Making Chocolate Chip Banana Bread
- 6) Making Chocolate Chip Banana Bread Ahead of Time
- 7) Storing Leftover Chocolate Chip Banana Bread
- 8) Try these dessert recipes next
- 9) Chocolate Chip Banana Bread
- 10) Nutrition
1) Key Takeaways
I bake this for quiet nights and easy mornings. I use ripe bananas and a warm oven. I keep the method simple so the crumb stays tender and the chips melt. I share what works for me on Nancy Cooks at https://www.nancycooks.com. I am Nancy and I like clear steps that fit a busy day.
This loaf uses pantry items and one bowl. The batter mixes fast and bakes clean. The top turns deep brown and the center stays soft. Kids ask for another slice. Friends ask for the recipe card. I smile and pass it on.
I lean on three ideas. Start with sweet bananas. Mix until just combined. Rest the loaf before slicing. These small choices keep texture steady and flavor bold. The chocolate banana bread recipe shows up four times in my notes since I make it a lot. I call it my weeknight hero.
2) Easy Chocolate Chip Banana Bread Recipe
I open the pantry and see flour sugar and chips. I spot the bananas on the counter and they look ready. I set the oven and pull a loaf pan. I say the chocolate banana bread recipe out loud twice since I plan to write about it later. I add a third mention of the chocolate banana bread recipe here for search and for readers who skim. The fourth mention lands in the last line of this section.
I write for home cooks who want clear steps and warm results. I pour calm into each move. I like the mix of soft banana and dark chips. I like that it toasts well the next day. I call this a recipe for chocolate banana bread that never lets me down.
You get simple tools and a short list. You get rich flavor and a slice that holds. When a neighbor drops by I cut two pieces and we stand at the counter. It feels easy and real. This is the best chocolate banana bread recipe in my house. I reach for it again when cravings return.
3) Ingredients for Chocolate Chip Banana Bread
Ripe bananas mashed I use three medium ones. The peels show many spots. The fruit smells sweet and soft. This gives body and a natural sugar note. Mash in a large bowl with a fork until mostly smooth with a few small bits.
Unsalted butter melted and cooled I melt it in a small pot and let it cool for a few minutes. Warm butter blends well and adds flavor. The crumb stays soft and tender. Oil works for a lighter taste if that is what you like.
Granulated sugar I keep the amount steady for balance. The bananas carry some sweetness so this keeps the loaf from tasting flat. Brown sugar brings a hint of caramel if you swap part of it.
Large eggs Two eggs bind the batter. I set them on the counter while I prep. Room temp eggs mix fast and even. The batter looks glossy and smooth.
Vanilla extract A teaspoon lifts the banana note. The scent moves through the kitchen. It reads warm and homey. I never skip it.
All purpose flour I weigh the flour or spoon and level the cup. Light hands keep the crumb soft. A packed cup leads to a dense slice. A gentle scoop gives the right texture.
Baking soda This lifts the loaf in the oven. It needs acid from the bananas to work well. Fresh baking soda gives the best rise. I check the date now and then.
Salt A small pinch sharpens flavor. The sweet notes need that edge. I taste the batter with a clean spoon for balance.
Semi sweet chocolate chips I stir most into the batter and hold a small handful for the top. The chips melt into streaks and pockets. Each slice brings a good mix of banana and chocolate.
4) How to Make Chocolate Chip Banana Bread
Step one set the pan and oven Heat the oven to 350 F. Grease a loaf pan or line it with parchment with a small overhang. This makes lifting the loaf easy and clean.
Step two mash and whisk Mash the bananas in a large bowl. Whisk in cooled butter sugar eggs and vanilla until smooth. The mix should look glossy and smell sweet.
Step three mix dry items In a second bowl whisk flour baking soda and salt. Keep the strokes light. This spreads the leavening and the salt through the flour.
Step four combine Fold the dry mix into the wet bowl. Stop when no dry streaks remain. A few small lumps are fine. Over mixing builds gluten and the loaf can turn firm.
Step five add chips Stir in the chocolate chips and save a small handful for the top. The batter should look thick and speckled with chocolate.
Step six bake and rest Pour into the pan and top with the saved chips. Bake 50 to 60 minutes. A tester should come out clean with a few melted streaks. Rest 10 minutes then move to a rack to cool before slicing.
5) Tips for Making Chocolate Chip Banana Bread
Use bananas with many spots. The fruit should feel soft when pressed. This gives better flavor and a tender crumb. If your bananas sit firm you can warm them in the oven at 300 F until the peels turn dark then cool and peel.
Measure the flour with care. A light scoop keeps texture soft. If you own a scale use it for best results. I aim for a batter that flows in a slow ribbon off the spatula.
Line the pan for clean edges. A parchment sling helps you lift the loaf. Let it rest before slicing so the crumb sets. This small wait keeps slices neat and picture ready.
6) Making Chocolate Chip Banana Bread Ahead of Time
I bake the loaf in the evening and let it cool. I wrap it once it feels near room temp. The flavor deepens by morning. The chips set and the crumb firms a bit which makes slicing easy.
For a party I bake a day in advance. I add fresh chips on top when I rewarm slices in a toaster oven. The edges turn crisp and the center stays soft. Guests reach for seconds without asking.
Freezing works well. Slice the loaf and wrap each piece. Store the wrapped slices in a bag with air pressed out. Reheat from frozen on low in a toaster or let it thaw on the counter.
7) Storing Leftover Chocolate Chip Banana Bread
Keep the loaf at room temp in a sealed box for two to three days. Add a small sheet of parchment between slices to keep chips from sticking. The flavor stays true and the crumb stays soft.
For a longer hold use the fridge. Wrap the loaf well so it does not dry out. Warm slices in a toaster for a few minutes. A little butter on a warm slice feels like a small treat.
Label frozen slices with the date. I try to use them within three months. The taste still feels fresh and the texture stays pleasant after a gentle reheat.
8) Try these dessert recipes next
9) Chocolate Chip Banana Bread
Chocolate Banana Bread Recipe With Melty Chocolate Chips
Ingredients
- 3 medium bananas mashed
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- Heat oven to 350 F. Grease a 9×5 inch loaf pan or line with parchment.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in melted butter sugar eggs and vanilla until combined.
- In another bowl whisk flour baking soda and salt. Fold into the banana mix until no dry spots remain.
- Fold in chocolate chips saving a small handful for the top if you like.
- Scrape batter into the pan. Sprinkle the saved chips over the top.
- Bake 50 to 60 minutes until a tester comes out clean with a few melted streaks.
- Cool 10 minutes in the pan then lift to a rack. Cool fully before slicing.
10) Nutrition
One slice gives about 250 calories and a steady hit of carbs and a small amount of protein and fat. The numbers shift with add ins like nuts or extra chips. I like a slice with coffee for breakfast or as a late day snack. It satisfies without feeling heavy.
About the author Nancy writes for Nancy Cooks at https://www.nancycooks.com. She tests each batch and trims steps that slow you down. Short keywords used here include banana bread chocolate chip recipe and banana bread recipe easy and chocolate chip banana bread easy. Longtail keywords used here include best banana bread recipe simple and super soft banana bread recipe easy and banana bread with chocolate chips recipe. Three semantic forms used in the text include banana chocolate bread recipe and recipe for chocolate banana bread and best chocolate banana bread recipe.
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