5large, very ripe brown bananas mashed , (about 2 1/2 cups)
½cup(113 g) unsalted butter,, melted and slightly cooled
¾cup(150 g) packed light brown sugar
2large eggs,, room temperature
2teaspoonspure vanilla extract
1cup(120 g) semisweet chocolate chips
Preheat your oven to 350º F. Line a 9x5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 90 seconds until combined. Add the eggs and vanilla, and mix until combined, about 30 seconds.
Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds.
Add flour mixture to the batter and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the chocolate chips.
Transfer the batter to the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with a few dry crumbs (try to find a spot without chocolate).
Cool the bread in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on a wire rack.
Storing banana bread: Cover the loaf at room temperature and keep for up to a week.Freezing chocolate chip banana bread: Let banana bread cool completely, then securely wrap the loaf in plastic wrap and then a layer of aluminum foil. Banana bread can be frozen for up to a month. Defrost in the refrigerator before bringing to room temperature, slicing and serving.High altitude adjustment: This recipe was created, written and tested at sea level. It was also tested at high altitude (Denver, CO). Increase oven temperature to 360 F. Decrease baking soda to 3/4 teaspoon and decrease brown sugar by 1 tablespoon. Baking time remains the same (mine took the full 60 minutes).Suggested tools: