Chocolate Chip Banana Bread

I guarantee that at some point within the last month, you've had overripe bananas in your kitchen. I am guilty of this every single week. We buy so many bananas because we eat them regularly, and my son LOVES them. Sometimes, however, I buy way too many, almost intentionally to let them get overripe so that I have an excuse to make banana bread. Let's be real, the last two years have brought banana bread to infinite glory, but it's always been a huge favorite of mine. Banana bread just tastes really, really good. Fluffy, moist, and in this case, packed with chocolate chips. This chocolate chip banana bread recipe is a staple in any baker's arsenal, so get ready for a treat.

Banana bread is speculated to have originated in the 18th century, but made its infamous return in the 60s. It gained immense popularity due to the ease of the recipe, and to this day, is beloved by many. The best thing about making banana bread is that it is the perfect base for other recipes, and other ingredients and mix-ins. Want to throw in walnuts? Go for it. Add a little honey? Sure thing! Care to make it gluten free or paleo-friendly? DONE. I can promise you that this will be your tried and true recipe, the recipe that make friends say "OMG YOU BROUGHT THE BANANA BREAD?!" at brunches or friend gatherings

Chocolate Chip Banana Bread Ingredients:

This recipe calls for the staple ingredients, but you can swap out the sugar, flour, milk for alternatives however you see fit. I've tested this recipe with coconut sugar, GF flour, and almond milk and it tastes absolutely delicious either way!

• Bananas: the star of the show! Mash the banana in the peel itself by pinching the banana until it's soft, then break open the peel and smush the banana out (super technical terms here).
• Sugar: bananas are naturally sugary, so we don't add more than 1/2 cup sugar in this version.
• Milk: I like using organic whole milk, but almond milk works really well here too.
• Eggs: a staple part of any baking recipe. Bring them to room temp before beginning to make the recipe.
• Oil: using oil gives the banana bread a velvety, rich, and moist texture.
• Flour: I love using Bob's Red Mill all-purpose flour, it always makes my baking recipes taste consistent each time.
• Baking soda and baking powder: both of these leavening ingredients make the bread rise well and adds a delicious texture.

Chocolate Chip Banana Bread Tips:

• Be sure to keep a gentle hand when mixing the batter. When the batter is over-mixed, the texture will become very gummy and chewy.
• Swap out the milk, sugar, and flour for allergen-friendly alternatives. I actually really like using gluten free flour for a lot of baking, and fell in love with a Paleo blend from Bob's Red Mill too. It's texture is incredible, and makes anything I bake very moist and delicate, almost parallel to a muffin or baked goods you'd buy at the bakery.
• Letting the batter rest on the counter will help with the rise of the loaf.

This is one easy banana bread recipe and I know you'll love making it as much as I do. Now, you'll always have an excuse to use those overripe bananas every time!