This recipe for chocolate chip banana bread is quite possibly the best banana bread in the world. There, I said it! It's so easy too make in one bowl and is a moist loaf of the classic sweet bread that’s chock full of decadent chocolate chips. It’s the perfect brunch or dessert option and can be frozen for later use!
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!
Storage: This bread will keep covered at room temperature for up to 3 days. You can store the bread in the refrigerator for longer, up to 7 days. If you want to enjoy the refrigerated bread warm, you can heat it in the microwave for about 10-15 seconds or in a toaster oven for a short time.
Freezing: This chocolate chip banana bread freezes beautifully! You can double the recipe to have a whole extra loaf to freeze, or freeze leftover slices of bread. You can tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze. Thaw your bread 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. Banana bread can be frozen for up to 3 months. I like to go ahead and mark the bag with the "to eat by" date, so I don't forget.
Recipe slightly adapted from All Recipes.
Photos by Sasha at Eat Love Eats.