Banana bread always ends up being a go-to recipe for me, mostly because I routinely struggle to get through all my bananas before they get mushy (or as my mother would say, “moo-shad.”)
This particular recipe was my entry in a cookbook my elementary school put together for a fundraiser, although my mom tells me it originally came from another source (shout out to Jennifer’s mom!)
Some people will tell you that it’s not really banana bread if it has chocolate chips; that it should be purely banana or have walnuts or something–but those people are wrong. Nothing truly compares to a slice of toasted banana bread, with the chocolate chips perfectly melty and gooey. This is a banana bread that needs no butter–it’s perfect as it is.
The other thing that’s great about banana bread is how completely easy it is to make. It’s a great recipe for a beginner baker! I love it because I always have all the ingredients on hand, the only thing I’d need is the old bananas, and they’re always the impetus for baking the bread in the first place.
- 2 1/2 cups flour (I use whole wheat and don’t notice a difference in texture)
- 3/4 tsp salt
- 1 tsp baking soda
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 3 eggs
- 3 bananas on their last legs
- 1 cup chocolate chips (I use semi-sweet, and tend to use a bit more than a cup)
- Preheat oven to 325° F
- Spray with non-stick spray or lightly flour two loaf pans
- Mix flour, salt, and baking soda in a medium bowl
- In a large bowl, process or beat sugar, vegetable oil, and eggs
- Peel and add bananas to the wet mixture (if not using processor or blender, chop or mash the bananas first)
- Mix dry ingredients in with wet
- Gently stir in the chocolate chips
- Divide the batter into the two prepared loaf pans, and cook for 45-50 minutes (or until toothpick comes out clean)
- Let cool in the pans for a few minutes before turning onto a cooling rack. I always like to have a piece right away while it’s still warm, but you should let it cool completely before wrapping in tin foil for storage. (I put the extra loaf in the freezer and defrost for a day in the fridge when I’m ready to eat it.)
Enjoy for breakfast, dessert, or a sweet snack!