If there’s one thing I can always count on turning out well, it’s chocolate chip banana bread.
I’ve been making banana bread since I was a kid, and perfecting the recipe for years. I’ve been told many times that this is the best banana bread ever (not kidding, plus I totally agree), and people are always asking me how I make it. So, now that you’re about to have the precious recipe for the “best banana bread ever”, why not whip it up and judge for yourself!
Now, I know you’re excited to see the recipe and some photos like always, but today we are going to do things a little differently. Instead of sharing my usual step-by-step picture tutorials, I’ve got something even better – a video!
(Note: This banana bread is dairy free!)
Chocolate Chip Banana Bread
Time: 1hr 30mins
3 Ripe Bananas (Overripe/brown is better)
1 3/4 cup All-Purpose Flour
2 1/4 tsp Baking Powder
1/4 tsp Iodized Salt
1/3 cup Light Brown Sugar (lightly packed)
1/3 cup White Sugar
2 Large Eggs
1 1/2 tsp Vanilla Extract
1/3 cup Vegetable Oil
1 cup Chocolate Chips
Nonstick Cooking Spray
Preheat oven to 350ºf and liberally spray a glass loaf pan with nonstick cooking spray.
Peel the bananas and mash them in a small bowl with a whisk or fork until they become pulpy (like baby food).
Combine flour, salt, and baking powder in a large mixing bowl. Stir/fluff up with a whisk.
In a separate bowl vigorously whisk the eggs, sugars, vanilla extract, and oil until the mixture is smooth.
Add your liquid mixture, banana pulp, and chocolate chips to your flour mixture and mix until fully incorporated.
Pour the batter into your prepared loaf pan and place in the oven until a toothpick comes out clean (~60-70 minutes).
Cool for 20 minutes and remove from loaf pan by loosening the edges and tipping the pan upside down.
Can be stored in an airtight container or ziplock bag for up to 5 days.