Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
Step 3: Mix the Wet Ingredients
Add the sugar, vegetable oil, eggs, and vanilla extract.
Whisk until the mixture is smooth and well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Cinnamon
- Nutmeg
- Salt
Step 5: Make the Batter
Gradually fold the dry ingredients into the banana mixture using a spatula.
Mix just until no streaks of flour remain. Avoid overmixing.
Fold in ½ cup of the chocolate chips.
Step 6: Fill the Pan
Pour the batter into the prepared loaf pan.
Sprinkle the remaining ¼ cup chocolate chips over the top.
Step 7: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top browns too quickly, loosely cover the loaf with aluminum foil during the last 15–20 minutes of baking.
Step 8: Cool
Let the banana bread cool in the pan for 10–15 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing.
Serving Suggestions
Serve warm or at room temperature with:
- Butter
- Cream cheese
- Peanut butter
- Nutella
- Honey
- A cup of coffee or tea
Tips for the Best Banana Bread
- The riper the bananas, the sweeter and more flavorful the bread.
- Do not overmix the batter to keep the loaf soft and tender.
- Toss the chocolate chips with a teaspoon of flour before adding them to help prevent sinking.
- Add chopped walnuts or pecans for extra crunch.
- For a richer flavor, replace half the oil with melted butter.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Nutrition (Per Slice, Approximate)
- Calories: 290
- Protein: 4g
- Carbohydrates: 39g
- Fat: 13g
- Saturated Fat: 3g
- Fiber: 2g
- Sugar: 22g
- Sodium: 180mg
This moist chocolate chip banana bread is a comforting homemade classic with a tender crumb, rich banana flavor, and pockets of melted chocolate in every bite. It’s a delicious way to use overripe bananas and a recipe you’ll want to make again and again.