This chocolate chip banana bread is easy to make in only one bowl and uses mini semi-sweet chocolate chips. It’s moist, flavorful and perfect for breakfast, as a snack, or even a dessert. It’s a great way to use up those spotty bananas on the counter no one wants to eat!

Gather up your ingredients.

Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray.

In a large mixing bowl, mash the three ripe bananas until smooth with some small chunks remaining. Add the melted butter and mix until incorporated.

Add the sugar, egg, vanilla, baking soda, salt, and chocolate chips, stirring to combine between each addition.

Pour the batter into the greased loaf pan, shake it around gently so the batter is even throughout.

Bake at 350 for 50-55 minutes or until a cake tester comes out clean.

Cool the loaf pan for 10 minutes on a wire rack before removing the bread.

Remove the loaf to the wire rack and slice to serve warm or allow to completely cool before slicing and serving.

NOTE: To keep the chocolate chip banana bread fresh, wrap with aluminum foil and keep on the counter for up to four days. (do not refrigerate as that will cause the bread to dry out.)

NOTE:  You can also freeze this bread. Wrap in aluminum foil, then place in a freezer bag. The bread will stay fresh in the freezer for up to 3 months. If you like, you can slice the bread into individual slices before freezing.

If you like this Chocolate Chip Banana Bread, you might also like my Banana Bread, Cranberry Chocolate Chip Bread, and Giant Banana Bread Muffins with Spiced Rum.

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