For the best, most flavorful chocolate chip banana bread, bananas need to be ripe — overripe, brown and speckled is even better. I love using a combination of regular chocolate chips and mini chocolate chips. The mini chips melt into the bread and make it extra delicious.
A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1 1/2 cups (385 grams) mashed ripe banana, 3 to 4 medium bananas
8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled
3/4 cup (150 grams) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (180 grams) chocolate chips, try a combination of mini and regular chips, plus more for adding to the top of the loaf
Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients and chocolate chips, stirring gently until the flour disappears and the batter is smooth.
Pour batter into the pan and smooth the top. Scatter a few extra chocolate chips on top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.