Ok. So here’s the deal.
You’ve got bananas on the counter turning more and more freckled by the hour. You’ve thought about tossing them. But deep down, you know what must be done.
It’s banana bread time.
But not just any banana bread. I’m talking about the kind that makes your entire kitchen smell like a bakery, with golden edges, a soft, rich middle, and just enough chocolate chips to make you close your eyes for a second while chewing. You know what I mean. That perfect banana bread.
And if you’re wondering whether this recipe really lives up to the “BEST” title… let’s just say it’s got some major fans. (Including me, and I’m picky.)
So! If you’ve got 3 sad bananas, about an hour of time, and a little curiosity to try something truly good—you’re going to want to keep reading.
Let’s bake something amazing.
What You’ll Need
Here’s the full list of ingredients so you can double-check your kitchen before we dive in. Most of these are basic pantry staples, so hopefully, no extra grocery runs are needed (unless you’re out of chocolate chips… and if that’s the case, I have questions).
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups (220g) |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Very ripe bananas | 3 to 4 (about 1½ cups mashed) |
| Unsalted butter (melted) | ¼ cup (56g) |
| Neutral oil (like canola) | ¼ cup (60ml) |
| Granulated sugar | ⅔ cup (135g) |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Semi-sweet chocolate chips | 1 cup (170g), plus extra |
Optional: Cinnamon (½ tsp) if you like a warm spice note.
Real Talk: Why This Banana Bread Works
Before we jump into how to make it, here’s a quick note about why this recipe works so well. Because it’s not an accident.
This version gets the balance just right—moist, but not dense. Sweet, but not cloying. Loaded with banana flavor, but also rich enough to feel indulgent.
A few reasons for that:
Butter + oil combo gives it the perfect texture. Oil for moisture, butter for taste.
Two eggs provide structure and hold everything together without making it cakey.
The right banana ratio (1½ cups mashed) keeps it from turning soggy or underbaked in the middle.
Chocolate chips. Do I need to explain?
Alright, back to the kitchen.
Tools You’ll Need
Nothing fancy here—just the basics.
A 9×5″ loaf pan (metal works best)
Parchment paper (helps with easy removal)
Two mixing bowls
A whisk (or spoon if you’re feeling rustic)
Measuring cups + spoons
A fork (for mashing bananas)
Cooling rack (optional, but helpful)
Let’s Talk Tips
These aren’t just “blog filler” tips. These are the little tweaks that make the difference between a loaf that’s fine and one that people talk about for days.
1. The bananas matter.
Don’t use just-yellow bananas. They should be soft, speckled, and nearly black. More sugar = more flavor.
2. Mix gently.
Stir until everything is just combined. No electric mixer needed. Overmixing = dense bread.
3. Save a few chocolate chips.
Sprinkle some on top before baking. Not for flavor, but for that extra visual appeal. Looks pro without trying too hard.
4. Tent with foil if needed.
If the top is browning faster than the middle is baking, just drape a piece of foil over the top halfway through. Simple fix.
5. Don’t slice too soon.
I know it’s hard, but give it time to cool. Cutting too early = gummy texture. It’s worth the wait.
Substitutions + Variations
You’ve got options, so here’s a quick cheat sheet for adapting this recipe:
No butter? Use ½ cup oil total instead.
No oil? Use ½ cup melted butter instead.
Need it gluten-free? A 1:1 GF baking flour blend works well.
Less sugar? Try using ½ cup sugar + 2 tbsp maple syrup or honey.
Add crunch? Toss in ½ cup chopped walnuts or pecans.
Spice things up? Cinnamon, nutmeg, even espresso powder (1 tsp max) are fun extras.
And if you’re feeling extra? A little flaky sea salt on top post-bake is chef’s kiss.
Make-Ahead Ideas
Banana bread is actually one of the few things that gets better after a day or two. So yes—you can prep ahead.
Make the batter the night before, pour it into your pan, cover with plastic wrap, and refrigerate. Bake the next morning.
Freeze baked bread: Let cool completely, wrap tightly in plastic + foil, and freeze for up to 3 months.
Slice and freeze individually: So you can grab one on the go and pop it in the toaster or microwave. Easy breakfast win.
How to Make It
Let’s break this down step-by-step. It’s easy. I promise.
Step 1: Preheat your oven to 350°F (175°C).
Grease or line your loaf pan with parchment paper.
Step 2: In a large bowl, mash your bananas with a fork until mostly smooth. Some small chunks are fine!
Step 3: Add melted butter, oil, sugar, eggs, and vanilla to the bananas. Mix until smooth.
Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt (plus cinnamon if using).
Step 5: Gently stir dry ingredients into wet, just until you don’t see dry flour. Don’t overmix!
Step 6: Fold in chocolate chips, saving a handful for the top.
Step 7: Pour batter into prepared pan. Sprinkle remaining chips on top.
Step 8: Bake for 55–65 minutes. Start checking around 50 mins. Toothpick should come out with a few moist crumbs (not wet batter).
Step 9: Let cool in the pan for 10 minutes, then lift it out with parchment and cool completely on a wire rack.
You did it.
Extra Details You’ll Appreciate
Let’s take it a little further for those who like to nerd out on nutrition and cooking.
| Per Slice (12 slices total) | Amount (approx.) |
|---|---|
| Calories | 295 |
| Carbs | 41g |
| Protein | 4g |
| Fat | 13g |
| Fiber | 2g |
Want to make it a little healthier? Use whole wheat pastry flour for ½ the flour, reduce sugar slightly, or use mini chocolate chips to help with portioning sweetness.
Pair it with:
Black coffee for a cozy afternoon snack.
Greek yogurt + berries for a surprisingly good breakfast combo.
Or just eat it warm with some butter and call it a win.
Storage & Leftovers
Honestly, this bread disappears fast. But in case you have superhuman restraint…
Room Temp: Keep in an airtight container up to 3 days.
Fridge: Up to a week, but let it come to room temp before eating.
Freezer: Freeze whole or sliced. Wrap tightly. Good for up to 3 months.
Pro tip: Microwave slices for 10–15 seconds before eating. Instant bakery vibes.
FAQ
Can I use frozen bananas?
Yes! Thaw and drain excess liquid before using. Works great.
Why is my banana bread dense?
You probably overmixed the batter. Don’t worry—it happens. Try mixing a little less next time.
Can I add nuts?
Totally. ½ cup walnuts or pecans folded in works beautifully.
Why is my loaf cracked on top?
That’s actually a good sign! It means it rose well and baked properly. Embrace the crack.
Can I make this without chocolate chips?
You can… but I wouldn’t. The chips really do take it to the next level.
Wrap Up
So there you go—your go-to chocolate chip banana bread recipe that’s soft, chocolatey, and straight-up magical. It’s simple, cozy, and honestly just hits the spot every single time.
Try it out, mess it up, love it, share it, and let me know how it goes. Did you add something fun? Did it make your kitchen smell amazing? Did someone ask you for the recipe?
Drop a comment and tell me what happened—I really want to hear how it turned out for you.
And next time you’ve got those overripe bananas staring you down… you know exactly what to do.
