Brown Sugar Chocolate Chip Banana Bread

Super moist in texture and robust in flavor this Brown Sugar Chocolate Chip Banana Bread is a family favorite.  Smashed bananas, light brown sugar, melted butter, cinnamon, and whole milk makes for a perfectly soft and flavorful slice of bread.   January has been a busy month...great, but busy!   I thought it was supposed slow down, make time to organize, start fresh and all the cliches of the new year 🙂  But I have officially decided that February is the new January and I am starting my year fresh on February 1st!  Starting with making banana bread to have on the counter for breakfast, snack, dessert...whatever mood we might be in.

There are a ton of ways to make banana bread and I have several in the recipe archives, but there is something about brown sugar that makes this one SOOO good!  It also makes the most beautiful golden crust and the best rich flavor.  

More Banana Bread Recipes You Will Love
Classic Banana Bread
Chocolate Spice Banana Bread 
Whole Wheat and Oats Banana Bread 
Double Chocolate Banana Muffins 

Brown Sugar Chocolate Chip Banana Bread

Print Recipe

★★★★★

5 from 1 review

• Author: Kristen Massad

Ingredients

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• 2 cups banana (3-4 bananas), mashed
• 1 ¼ light brown sugar
• ½ cup unsalted butter, melted
• 1 egg
• 1 tsp cinnamon
• ¼ cup whole milk
• 2 cups all purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup chocolate chips, semisweet

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Instructions

1. Preheat oven to 350 degrees F and grease a loaf pan
2. In a small bowl, mash the bananas and set aside
3. In a medium bowl, combine the brown sugar and melted butter and mix until combined
4. Add banana, egg, cinnamon and milk into brown sugar mixture and whisk until fully combined
5. Add in flour, baking soda, baking powder and salt until smooth and flour is combined
6. Slowly fold chocolate chips into batter
7. Pour batter into loaf pan and top with a few extra chocolate chips for garnish
8. Bake for 35-40 minutes or until the top is golden and a knife comes out clean
9. Allow the bread to cool in the pan for 15-20 minutes before removing
10. Serve or store in an air tight container to serve throughout the week