This chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! There are no eggs needed, and the batter uses pantry staples.
Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, reserving a few inches on each side overhanging.
In a large mixing bowl, add your flour, sugar, salt, baking soda and mix well. Add your mashed bananas, softened butter, vanilla extract, apple cider vinegar and mix of choice, and mix until just combined. Using a rubber spatula, fold through your chocolate chips of choice.
Transfer your batter into the lined loaf pan. Top with extra chocolate chips and bake for 45-50 minutes, or until a skewer comes out just clean from the center.
Remove banana chocolate chip bread and allow to cool in the pan completely.
Notes
* White sugar is best. You can also use half brown sugar/coconut sugar and half white sugar. Avoid using all brown sugar, as the flavor will be too deep.** If you follow a vegan diet, use dairy free butter and milk.TO STORE: Leftovers will keep at room temperature, covered, for up to one week. To keep it longer, refrigerate it. TO FREEZE: Place the cooled bread in a ziplock bag and store it in the freezer for up to 6 months.