Ingredients

• 1/2 cup unsalted butter (8 Tbsp), softened
  
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
  
• 3 medium/large very ripe bananas, about 1 3/4 cups mashed
  
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips, divided (or use mini chips or chunks)

Instructions

1. Preheat your oven to 350°F. Butter and flour a 9.25" x 5.25" x 2.75" loaf pan so the bread releases easily after baking.
2. Cream the butter and sugar:
   Using a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until light and creamy. Add the two lightly beaten eggs and mix to combine.
3. Add the bananas:
   Mash the bananas with a fork until they resemble chunky applesauce. Add them to the bowl along with the vanilla extract and mix until everything is evenly blended.
4. Combine the dry ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the mixing bowl and blend just until incorporated.
5. Add chocolate chips:
   Fold in 3/4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan, then scatter the remaining 1/4 cup of chips over the top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the loaf rest for 10 minutes before removing it from the pan and cooling on a wire rack.

• At room temperature: Cover the loaf and keep for up to 2 days.
  
• Refrigerator: Not ideal, as it may dry out, but it can be stored for 3–5 days if needed.
  
• Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature for about 3 hours before serving.