Sophia’s Chocolate Chip Banana Bread

The other day, I was in my kitchen and I saw two extremely dark brown bananas sitting on the countertop. I took one look at the bananas and knew I was not going to eat them. However, a lightbulb from the baking part of my brain turned on and I knew exactly what to do with the bananas instead of throwing them away. When life gives you over-ripened mushy bananas, you make chocolate chip banana bread.

From the smell of the bread baking in the oven to the taste of the warm chocolate chips and banana goodness, banana bread is one of those perfect dessert creations. Also, instead of wasting those bananas that you forgot to eat, you get to turn them into a mouthwatering creation.

I am going to share with you my favorite recipe. This recipe is not my own and you can find the original recipe here. I love this recipe for a variety of reasons but the main reason being this recipe doesn't call for nuts. I am sorry to offend the nut-loving community, but adding nuts to banana bread is a baking crime. Nuts ruin the soft, cake-like texture of the bread. Not to mention how the flavor of the nuts does not pair nicely with the flavor of bananas. If you are anti-nuts like me, keep reading because this recipe is for you! :)

Sophia’s Chocolate Chip Banana Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 2 ripe bananas (mashed)
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter (softened)
• 1 cup white sugar
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 325°F. Grease a 9x5 in. loaf pan.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
3. In a small bowl, stir together mashed bananas, milk, and cinnamon.
4. In another large bowl, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
5. Add the banana mixture to the butter mixture and mix until fully combined.
6. Slowly add the dry ingredients to the rest of the batter and mix until fully combined.
7. Fold in the chocolate chips.
8. Pour into a greased 9x5 inch loaf pan and bake for 70–90 minutes.
9. Remove from the oven when a toothpick inserted into the banana bread comes out clean.
10. Let cool completely and enjoy!

The photos below will show you how I make the banana bread.

In a small bowl mash the bananas together.

Should look like this when fully mashed. I recommend using a fork to mash the bananas.

Add the milk to the mashed bananas.

Add ground cinnamon.

Stir with a fork to combine the milk, bananas, and cinnamon. It should look like this.

Sift together flour.

Sift baking soda.

Sift salt.

Fully sifted ingredients.

Add softened butter to a large bowl.

See my trick for super quick softened butter!

Add white sugar.

Cream the butter and sugar together until super fluffy.

Click here to see my secret tip for creaming butter and sugar together!

Crack 2 eggs into a measuring cup or separate bowl. This will ensure that no eggs shells end up in the batter.

Add the eggs to the butter and sugar.

Mix until fully combined.

Add the mashed banana mixture to the butter, sugar, and eggs.

The batter should look like this.

Add the dry ingredients in small batches.

Mix until fully combined. It should look like this.

Fold chocolate chips into the batter.

Pour the batter into a greased pan.

Bake for 70–90 minutes. After 50 minutes, my banana bread was already golden on the top but the inside was raw. I covered it with tin foil and placed it back into the oven for around 20–25 minutes more.

When a toothpick inserted into the bread comes out clean, it is done.

Let the banana bread cool completely before slicing.

Enjoy!

🤤🤤

It’s tasty, easy to bake, impressive, and did I mention delicious?! Don’t forget the most important ingredient, love. Bake this immediately! You’re welcome.