My love for banana bread started in college with the best roommates ever! There’s an inside joke surrounding this wonderful loaf but it’s one of those you had to be there type of moments that will live with me forever. Since my college days I have tried multiple iterations of this awesome bread and finally came up with what I believe is the best recipe out there. It is moist, fluffy and just the right amount of chocolate if that is your thing; if it’s not just leave them out. I think every family should have banana bread in their recipe book and I look forward to my family passing this down and hope yours does as well.
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- 3 tbsp softened unsalted butter
- 1/3 cup packed dark brown sugar
- 1/4 cup Baker’s sugar
- 2 large eggs
- 1 1/4 cup mashed ripe banana (approximately 4 bananas)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Preheat oven to 350° F. Line an 8×4 inch loaf pan with parchment or generously butter inside of pan.
In a large bowl, whisk or beat softened butter until light and fluffy. Add brown sugar and Baker’s sugar and whisk or beat until mixed. Add eggs one at a time. Add vanilla and whisk/beat to combine.
In a separate bowl combine dry ingredients: flour, baking soda, baking powder, and salt. Alternate folding dry ingredients and mashed bananas into the wet ingredients until combined and fold in the chocolate chips.
Pour into the loaf pan and bake for 55 – 65 minutes or until top is golden brown and a toothpick or skewer comes out clean. Let the bread cool before taking out of the pan then slice up with a bread knife and enjoy!