This recipe for chocolate chip banana bread is quite possibly the best in the world. SERIOUSLY! It's so easy to make in one bowl and bakes up super moist with the best texture. A classic banana bread recipe that’s filled with decadent chocolate chips - yes, please! It’s the perfect brunch, snack or dessert option and can be frozen for later enjoyment.
Preheat oven to 350ºF. Spray a 8 1/2 x 4 1/2-inch or 9×5 loaf pan with nonstick cooking spray or line with parchment paper. Using an electric mixer, combine butter and sugars. Add in mashed banana, eggs, and vanilla extract. Mix until combined. Sift in flour, baking soda, baking powder, cinnamon, and sea salt. Mix until incorporated, but don’t over mix. Toss 3/4 cup of the chocolate chips with 1 tablespoon flour. Fold the chocolate chips into the batter.
Pour mixture into loaf pan. Top with extra 1/4 cup chocolate chips for presentation. After 35 minutes, I suggest lightly covering bread with foil, to avoid the top from getting too brown. Bake for a total of 55 to 60 minutes. Let cool in pan for at least 10 minutes. Use a butter knife to loosen around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing. Enjoy!
Notes
Storage: This will keep covered at room temperature for up to 3 days. You can store it in the refrigerator for longer, up to 7 days. If you want to enjoy it warm, you can heat it in the microwave for about 10-15 seconds or in a toaster oven for a short time.Freezing: You can tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze for up to 3 months. Thaw at room temperature when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can then thaw your slices at room temperature or microwave them for about 20-30 seconds.