Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

A few times a month I roll up my sleeves, throw on an apron, and bake some type of cake, bread or cookies from scratch. Every baking session starts off with an upbeat playlist or one of my favorite Podcasts playing in the background. On this particular day, I turned to Queen. There’s something about Freddy Mercury’s voice that gets me pumped! As I belt out the chorus of “I Want to Break Free” and line up the ingredients for chocolate chip banana bread, I feel a surge of energy race through my body. Some people turn to yoga to feel this good. I turn to my tiny kitchen. It’s my happy place. Nothing satisfies me more than cooking for the people I love, especially when my 6-year-old joins me. She loves music and baking as much as I do! (Yes, I’m gushing and blushing.)

My spin on banana bread contains chocolate chips and doesn’t require lots of prep time, but it should be prepared con mucho amor. Bake this bread with someone you love, or present it to a special person in your life. If none of those options apply to you, bake it for that fine person staring back at you in the mirror. Don’t worry, I won’t judge. 

Makes One 9-by-5 inch Loaf 

8 ounces unsalted butter, at room temperature plus 1 tablespoon for pan 

3/4 cup dark brown sugar 

2 large eggs, at room temperature

5 ripe bananas, peeled and cut into 1/2 inch pieces

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2/3 cup semi-sweet chocolate chips or bittersweet 60% cacao baking chips


Preheat oven to 350 degrees with rack positioned in the center. Grease 9×5-inch loaf pan with butter. Alternatively, use parchment paper. 


With a mixer, blend butter for about 2 minutes. Add sugar and blend for another 2 minutes. Add eggs one at a time and mix until blended. Add bananas a little at a time and mix for 2-3 minutes. The mixture will be slightly lumpy.  


Add one cup of flour, baking soda and salt to the banana mixture and stir twice with a spatula or wooden spoon. Add remaining cup of flour, cinnamon, and nutmeg to the mixture and stir until combined. Add chocolate chips and fold into mixture. Pour mixture into the greased or lined pan and sprinkle a few chocolate chips on top, about 8-10. Bake in the oven for 60-65 minutes. 


Remove from oven and allow the pan to cool for 12 minutes. Turn the pan onto a wire rack to transfer bread. If parchment paper was used, lift gently and place bread on wire rack. 


Allow the bread to cool entirely. To store for up 5-7 days, cover tightly with clear plastic wrap.


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