Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, whisked together with melted butter and brown sugar for a rich, deeply flavorful base. Warm cinnamon and a fold of melted chocolate chips throughout — plus a few more scattered on top — give every slice pockets of gooey chocolate in a tender, moist crumb. The batter comes together in two bowls with minimal fuss, and baking it slow and low keeps the center soft while the top turns a deep golden brown. Parchment handles make lifting the finished loaf out of the pan effortless, so you get clean, bakery-style slices every time. It's a comforting, family-friendly bake that fits neatly into an egg free kitchen without sacrificing that classic banana bread texture.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
In a large mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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