Super moist, delicious and chocolaty! This chocolate chip banana bread is delicious warm with a cold glass of milk or cup of hot coffee.

I’m totally winning at this back-to-school thing.

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That’s sarcasm for “My kids missed the bus because I refused to accept the time printed on the bus postcard”. Why would I when it said the pick up time was going to be 6:25 am instead of 6:50 like it has been, oh for only the the past FOREVER!!  That’s fine though, really, I don’t mind spending 45 minutes in the car taking each daughter to their respective school and sit in drop off lines and all that. I really wasn’t looking forward to having the morning curled up on the couch, sipping my coffee and nibbling on a slice of this here chocolate chip banana bread.

Typically I avoid buying bananas in the summer, because it never fails that a few days later we have fruit flies. My girls are all “Please buy bananas! We like them in our smoothies or covered in Nutella!” but once I picked up a bunch they would just end up sitting there on the counter, browning. Meanwhile little gnats that fly around my face, little buggers that I can never seem to catch. And the annoyance only increases if I’m sipping a glass of wine and since that is most nights (wink!), I try avoid buying bananas unless it’s to immediately peel and freeze for smoothies or for roasting and baking with.

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Last week I went and broke my no-buying-bananas-in-summer-rule because I wanted to make banana bread, chocolate chip style. But I didn’t want to roast the bananas, so I waited for them to ripen on the counter. Big mistake. Fruit flies. Do yourself a favor and don’t Google the life cycle of fruit flies. Just don’t.

Instead, just snack on this super moist chocolate chip banana bread. K cool?

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The batter for the banana bread is pretty easy and comes together quickly in your stand mixer. 1 stick of butter, 1/2 cup of both granulated and also light brown sugar, eggs, vanilla, banana, a little milk, and spices like cinnamon and nutmeg. And then the usual dry ingredient suspects; flour, both baking soda and powder, and salt.

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I used semisweet chocolate chips. The ones I used are actually more like wafers, I used these by Guittard. BTW this is not a sponsored post, I just wanted big hunks of chocolate in my banana bread. You can of course use milk, dark chocolate or bittersweet.

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I divided the banana bread batter among two buttered and floured loaf pans and slid into a preheated 325 degree oven for 30 to 40 minutes. I know my oven tends to run hot, so I would just keep and eye on them. They’re done when a toothpick or cake tester comes out with only a few crumbs attached.

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Like this golden beaut.

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Cool completely or sort-of-completely, until you can easily remove it from the pan.

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Slice and serve with a tall glass of milk or a steaming cup of coffee or tea. With coffee is how I prefer it, but only when it’s the next day and the chocolate chips have had a time to firm back up. Don’t get me wrong, I still like a warm, gooey slice. But the next day is my favorite.

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Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Chocolate Chip Banana Bread
Yield: 2 loaves

Chocolate Chip Banana Bread

Classic banana bread studded with chocolate.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 ripe bananas
  • 1 tablespoon whole milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick (8 tablespoons) softened unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 whole large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips or wafers

Instructions

Generously butter and flour two 9x5x3 loaf pans and preheat your oven to 325 degrees.

In a medium bowl add the flour, baking powder, baking soda and salt, whisk to combine. In a smaller bowl, combine the 3 bananas, milk, cinnamon and nutmeg by mashing with a fork. Set both bowls off to the side for a moment.

In the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 2 minutes.

Add in one egg at a time, mixing after each addition. Add the vanilla and banana mixture and mix until just combined.

Gradually add the dry ingredients, mixing on low speed, until incorporated.

Divide batter among the two prepared pans and slide them into your preheated oven. Bake for 35-40 minutes, or until a toothpick comes out clean with only a few crumbs attached. Make sure to rotate the pans halfway throughout baking time.

Allow the bread to cool completely before serving.

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