Super Moist Chocolate Chip Banana Bread

Preheat oven to 350 degrees F (180 degrees C).

Grease your 9x5 loaf pan generously with shortening or baking spray, this makes taking the banana bread out of the pan easy. You can also use parchment paper to line the pan.

In a large mixing bowl, cream the unsalted butter and brown sugar together for 3-5 minutes with an electric hand mixer, until nice and smooth.

Break up the bananas and mash them into the creamed butter and sugar with a fork or spatula until as smooth or as chunky as you like. Mix them into the creamed butter well.

Mix the room temperature egg with the bananas and butter, then add vanilla and beat well, scraping down the sides of the bowl to ensure everything is incorporated.

Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet ingredients in your mixing bowl, stirring in with a rubber spatula until all the dry ingredients are just combined. Don't overmix or you'll end up with a loaf of dense banana bread.

Once the dry ingredients are almost completely mixed in, stir in 1 cup of the mini chocolate chips until they're dispersed throughout the batter.

Carefully pour the chocolate chip banana bread batter into your prepared loaf pan, then sprinkle the top of it evenly with the last 1/2 cup of chocolate chips. Bake in the preheated oven for 55-60 minutes, or until a knife or cake tester poked into the middle of the loaf has no wet batter (wet chocolate chips are perfectly okay!)

Let cool for 30 minutes to one hour before slicing, or else the banana bread will fall apart.

Wrap the completely cooled banana bread in plastic wrap and keep in the fridge for 4-5 days.