chocolate chip banana bread

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

Servings: 10-12

Time: 1hr 30mins

Difficulty: easy

INGREDIENTS

• 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

METHOD

• 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.

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