2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

1 cup chocolate chips

½ cup melted butter

½ cup brown sugar

¼ cup sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 ⅓ cups mashed bananas (about 3 medium)

Preheat & Prepare Pan – Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients – In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in the chocolate chips.
Combine Wet Ingredients – In another bowl, mix melted butter, brown sugar, sugar, and vanilla extract until well combined.
Incorporate Eggs & Bananas – Beat in the eggs, then fold in the mashed bananas.
Mix Batter – Add wet ingredients to the dry ingredients, stirring just until combined (avoid overmixing).
Pour & Bake – Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Serve – Let the banana bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Nutty Addition: Add chopped walnuts or pecans for crunch.

Double Chocolate: Stir in 1 tablespoon of cocoa powder for extra richness.

Dairy-Free Option: Swap butter with coconut oil or a plant-based alternative.

Healthier Twist: Use whole wheat flour and reduce the sugar slightly.

Storage: Keep at room temperature (3 days), refrigerated (1 week), or frozen (3 months).