Recipes worth gathering for — a little messy, very delicious.
There’s something about banana bread that feels like home. Maybe it’s the sweet smell filling the kitchen or the way everyone magically appears the second it comes out of the oven. Around here, banana bread isn’t just a way to use up overripe bananas — it’s an excuse to slow down, pour a cup of coffee, and gather around the counter for that first warm slice.
This Banana Chip Bread is soft, moist, and studded with just the right amount of chocolate chips for a little extra indulgence. It’s simple enough for a weekday bake but special enough to share with friends. No complicated steps. No fancy ingredients. Just classic comfort with a touch of sweetness.
It’s the kind of recipe you’ll make on repeat — for school mornings, porch visits, or wrapped up and delivered to someone who needs a little love.
A little messy. Very delicious. Exactly how we like it.
Banana Chip Bread
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 3/4 packed Brown Sugar
- 2 Large Eggs beaten
- 4-5 ripe bananas
- 1 cup Chocolate Chips
Instructions
- Preheat Oven to 350 degrees, Spray a 5×9 loaf pan with non-stick spray
- Mix flour, baking soda and salt in a bowl.
- In another bowl, Beat butter until smooth, add brown sugar and beat until smooth. Beat in eggs and mashed bananas.
- Add the dry mix into the wet mixture and stir until blended.
- In a small boawl, coat the chocolate chips in a tiny amount of flour (just to barely coat each chip to prevent them from sinking while baking). Fold in the morsels.
Cook Times
- Single Loaf Pan = 50-55 minutes, about 1/2 way through when the top starts to get brown, lay a piece of aluminum foil on top so it doesn’t get too brown.Makes 18 cupcakes = 17 minutesCool in pan for 10 minutes, then turn out onto a platter.
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