Well, it happened again. I "accidentally" let some bananas get too ripe and just had to bake something with them! Instead of baking a loaf of traditional banana bread, I opted to try out chocolate chip banana bread and it turned out amazing. The next time you notice your bananas getting a little too ripe, this recipe is a must try!

I cannot even explain to you how amazing this bread smells when it is cooking. It fills your kitchen with scents of brownies and banana bread all in one. And, not to mention the slightly melted chocolate chips on top when you bring it out of the oven.

Since I do quite a bit of baking, I decided after doing the taste testing for this bread, to give the rest to a friend and she loved it! Nothing makes me happier than packaging up baked goods to gift to someone.

This bread makes for the perfect hostess gift, brunch , snack or dessert. But really, you don't even need an excuse to make it! I would love to know what you think of this recipe, so be sure to leave a comment below or on my Instagram :)

Chocolate Chip Banana Bread Recipe

Ingredients:

1 cup all-purpose flour
1/2 cup Dutch process cocoa
teaspoon baking soda
1/2 teaspoon sea salt
3 large brown bananas (1 1/2 cups mashed)
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, divided

Directions:

Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

This recipe was adapted from this original recipe.