Deliciously easy baked banana bread loaded with chocolate chips is a family favorite – try with good quality butter for a knockout breakfast!

There is nothing more comforting, warming, and delicious than a warm, gooey, and moist banana bread just out of the oven – full of melty chocolate chips and tons of fresh banana flavor.

This banana bread recipe is one of my favorites – it is designed to be easy (no separating wet and dry ingredients), and adaptable (you can swap for all sorts of ingredients).

This recipe is one of my favorite easy baked banana bread recipes – loaded with chocolate chips and tons of flavor.

I hope you love this recipe as much as my family!

If you’d like to try this recipe as blondie-style banana bars, please find my recipe here.

I have readers of all levels of comfort in the kitchen on my site – so I try to provide as much information as possible into my posts because I get so many requests for it.

If you’d rather skip over all that, and get straight to the chocolate chip banana bread recipe, please scroll to the bottom of the page.

I designed this banana chocolate chip bread recipe to be adaptable – so if you’re missing one ingredient, or would like to make a tweak to better fit your tastes or diet, please check some of my easy substitutions below.

This recipe calls for brown sugar, instead of white sugar.

While you could use white sugar, the rich caramel flavor is improved by brown sugar.

This recipe calls for butter instead of oil.

If you only have vegetable oil or coconut oil on hand, they can be substituted in place of butter – but I like the salty richness butter brings these bars – so they almost taste like banana blondies.

Feel free to substitute at a 1:1 ratio.

-Use gluten free all purpose flour at a 1:1 ratio

-Use applesauce in place of butter or oil for a lighter version

-Use peanut butter chips and chocolate chips for a peanut butter banana bread recipe that will delight the whole family.

-Mix in 2 tbsp peanut butter for a delicious bar everyone loves.

I am a horrible rule follower – which is in part why I don’t bake a lot.

While I understand the science of mixing dry and wet items separately and adding them in a specific order for ideal results, I just never have the patience.

Thankfully, I designed this recipe to be easily mixed in one bowl – so there is less work cleaning up after.

Simply follow the steps below to make this a one bowl banana bread recipe:

• Mash peeled ripe bananas in a large bowl.
• Add in butter, eggs, and brown sugar and cream together.
• Add in vanilla, baking soda, salt, and mix well.
• Fold in flour and mix until there are no lumps – but to not overwork.
• Add chocolate chips in right at the end, mixing through thoroughly.

Add ingredients to a well prepared pan and bake in oven at 350 degrees until a toothpick inserted into the center comes out clean (minus melted chocolate.)

If you’ve ever been frustrated by trying to cut brownies or blondies too early, you know they can break apart and crumble when cut too soon – they need time to cool and set for perfect squares.

This banana bread is a richer, more brownie-like version, making it a bit more dense and extra moist – which is completely crave-worthy, but can make getting a clean cut a bit tricky hot out of the oven.

• Let banana bread cool completely before removing from pan.
• Slide a knife around the side of the bread when still hot to make removing from the pan easier. (If you’re comfortable sliding it under the bread a bit too, it helps to prevent any sticking – but this can also make your banana bread break, so go easy on it.)
• When banana bread has set and cooled, slice into 12 bars.
• Enjoy!

After you’ve baked, cooled, and served your banana bread – and have some leftover (is that possible??), it can be stored a couple of ways for you to enjoy later.

Place banana bread in a plastic bag or wrap each one individually in plastic wrap.

Freeze for up to four months.

To defrost, let sit in the refrigerator or in a cool dry place to thaw – once thawed, I like to pop in the oven for about 5-10 minutes just to warm a bit!

Place in plastic bag, or wrap serving plate with plastic wrap.

If storing sliced, I like to cut small squares of parchment paper and stack banana bread slices on top of the parchment paper, so the bread slices don’t stick to each other too much.

If you love this banana bread recipe, be sure to check out some of my favorite baked dishes like the best soft sugar cookies, my Grandma’s date nut bread, or the softest most delicious molasses cookies ever!

If you love this easy and delicious recipe, be sure to rate it five stars and help me share on facebook and pinterest!

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