Growing up I was never a big fan of banana bread (I know that’s crazy!), that was until I discovered chocolate chip banana bread! This girl loves anything that’s filled with or covered in chocolate! This is hands down the best banana bread I’ve ever had which is why it doesn’t last more than a couple days in our house (sad because there’s only two of us). I promise you won’t be disappointed!
Note: As usual I substituted gluten free flour for all-purpose flour, so if you don’t have a gluten allergy you can use regular flour cup for cup with this recipe. If you’re gluten free or plan on making a yummy treat your gluten free friend can actually eat, I highly recommend Trader Joe’s all purpose gluten free flour.
2 cups of all purpose flour
1 tsp baking powder
1 tsp baking soda
3 ripe bananas mashed (the riper the better)
1 tbsp milk
1 tsp cinnamon
1/2 cup butter, softened
1 cup white sugar
1 cup semisweet chocolate chips (I use dark chocolate chips)
Preheat oven to 325. Grease 9 x 5 inch loaf pan. Mix flour, baking powder and baking soda in a bowl.
Stir bananas, milk and cinnamon in a bowl.In a third bowl beat butter and sugar until light and fluffy.Add eggs to butter mixture, one at a time, beating well after each addition.Stir banana mixture into butter mixture. Stir in dry mixture until blended.Fold in chocolate chips until just combined.Pour batter into prepared loaf pan.Bake until toothpick inserted into the center comes out clean, about 70 minutes. Cool in pan for 10 minutes before removing to cool on wire rack.Once cooled completely, slice and store in airtight container.