Chip Banana Bread, Chocolate Style

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

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

That’s sarcasm for “Picky eaters 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!! It’s fine though, genuinely, 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 genuinely 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 simply 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.

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 DO NOT Google the life cycle of fruit flies. Simply don’t. Instead, simply snack on this truly moist chocolate chip banana bread. K cool?

To cook this Chocolate Chip Banana Bread Gather:

• softened unsalted butter
• light brown sugar
• granulated sugar
• unbleached all-purpose flour
• baking powder
• and baking soda
• kosher salt
• cinnamon
• nutmeg
• ripe bananas
• whole milk
• eggs
• vanilla extract
• chocolate chips or wafers

Generously butter and flour two 9x5x3 loaf pans.

Preheat your oven to 325℉ (or 160℃).

The batter for the banana bread is pretty straightforward and comes together quickly in your stand mixer. Add 1 stick of butter, 1/2 cup of both granulated and also light brown sugar into the bowl of your stand mixer. Cream until smooth and fluffy.

To that add, 2 eggs, 2 teaspoons vanilla extract, 3 mashed ripe bananas, 1 tablespoon milk. In a separate bowl, combine 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. With the mixer on low, gradually add the flour mixture, mixing until incorporated.

Lastly, add 1 cup dark, semi-sweet or milk chocolate wafers or 1/2 to 3/4 cup chocolate chips.

I divided the banana bread batter among the prepared loaf pans and slid into a preheated 325° oven for 30 to 40 minutes. My oven tends to run hot, so I keep and eye on them. The chocolate chip banana bread is done when a toothpick or cake tester comes out with only a few crumbs attached.

Like this golden beauty.

Cool on a wire rack for 20 minutes before carefully removing each loaf from the pan.

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 regular.

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Enjoy! And if you give this Chocolate Chip Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!