Chocolate Chip Banana Bread
This chocolate chip banana bread has become a real favorite in our house. My daughters both love it, which is saying something since only one of them has food allergies, and it is one of those recipes that disappears quickly once it is sliced. It is soft, moist, and bakery-style, with plenty of ripe banana flavor and melty chocolate chips throughout. The texture stays tender for days, which makes it great for baking ahead or freezing for later. It is completely allergy-friendly and works well for breakfast, snacks, or an easy homemade treat that everyone can enjoy.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/4 c)
- 1/2 c sugar
- 1/3 c brown sugar
- 1/2 c neutral oil
- 1/3 c unsweetened plant milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 3/4 c chocolate chips
Instructions
- 1Prep the Pan + Oven
Preheat the oven to 350°F. Line or grease a loaf pan.
- 2Mash the Bananas
In a large bowl, mash bananas until mostly smooth with some small lumps remaining.
- 3Mix the Wet Ingredients
Add sugar, brown sugar, oil, plant milk, apple cider vinegar, and vanilla. Whisk until combined.
- 4Combine the Dry Ingredients
Add flour, baking soda, baking powder, salt, and cinnamon. Stir gently until just combined. Do not overmix.
- 5Fold in Chocolate Chips
Fold in chocolate chips.
- 6Fill the Pan
Pour batter into the loaf pan and smooth the top.
- 7Bake
Bake for 55–65 minutes, tenting loosely with foil if browning too quickly. Bread is done when a toothpick inserted in the center comes out mostly clean.
- 8Cool + Slice
Cool in the pan for 15 minutes, then transfer to a rack. Let cool before slicing for the cleanest texture.
