Can I use frozen bananas?

Absolutely! Thaw them completely first, then drain any excess liquid. The riper they were before freezing, the better. Frozen bananas actually concentrate their sweetness—just mash them well!

Can I make this gluten-free?

You bet! Swap the all-purpose flour for your favorite gluten-free blend (I like ones with xanthan gum already added). The texture might be slightly different, but still delicious.

Why did my bread sink in the middle?

Usually means it needed a few more minutes baking or your baking soda was old. Next time, test with a toothpick until it comes out clean-ish (a few crumbs are fine).

Can I use oil instead of butter?

Yes—coconut oil or vegetable oil work fine (use same amount). Just know the flavor will be slightly different—butter gives that rich taste I love.

How ripe is "ripe enough" for bananas?

When they're more brown than yellow and super soft! The blacker the peel, the sweeter the bread—don't be shy with those spotty ones.

Chocolate Chip Banana Bread in 3 Easy Steps

Description

A moist and delicious banana bread packed with chocolate chips for extra sweetness.

Ingredients

3 ripe bananas, mashed
1/2 cup melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large bowl, mix mashed bananas, melted butter, sugar, egg, and vanilla.
In another bowl, whisk flour, baking soda, and salt.
Combine wet and dry ingredients. Fold in chocolate chips.
Pour batter into the loaf pan. Bake for 60 minutes or until a toothpick comes out clean.
Let cool before slicing.

Notes

Use overripe bananas for the best flavor.
Add nuts if you prefer extra crunch.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American