Chocolate Chip Banana Bread

5 from 2 votes

Chocolate Chip Banana Bread is like baking a big sweet hug you can eat! Sweet banana and lots of melty chocolate make this a wonderful treat!

Course Breakfast

Cuisine American

Keyword chocolate chip banana bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loves

Calories 470kcal

Author Aubrey

Preheat your oven to 350 degrees F and generously grease two 9-inch x 5-inch loaf pans. Set aside.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, beat the bananas until they are pureed. (You can use a large bowl and hand mixer, but it is quicker with the stand mixer.)
Add the eggs, oil, honey, brown sugar, and vanilla to the bananas and beat until well combined.
Slowly add the dry ingredients into the wet and mix until combined, stopping to scrape down the sides as needed.
Add the chocolate chips to the bowl and stir in by hand with a rubber spatula or wooden spoon.
Divide the banana bread batter evenly between the two prepared loaf pans. (see note) If you are adding additional chocolate chips to the top, sprinkle as much as you like over the top now.
Bake one loaf for 55-60 minutes or until a toothpick in the center of the loaf comes out clean. (It is not recommended to bake both loaves at the same time, so leave one pan on the counter while you wait. Do not refrigerate the batter while the first loaf is baking.)
Allow the banana bread to cool in the pan on a wire rack for about 20 minutes. Then remove the bread from the pan and allow it to cool to room temperature before slicing. (If you put additional chocolate chips on the top be careful when removing the bread from the pan as they are melty and will smudge easily.)

This recipe makes 2 loves of bread. The nutritional information is based on each loaf being cut into 8 slices.
Once completely cooled you can tightly wrap a loaf twice (all the way around) with plastic wrap and freeze it for up to 1 month.
A quick tip to ensuring the batter is evenly divided into both pans is to stand a knife vertically in the middle of one pan and then use the same knife as a guide as you fill the other pan. The batter should reach the same level on the knife.