Chocolate Chip Banana Bread

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This is not part of the 52 Cakes Challenge, but I happened to have some bananas aging and getting dark that I needed to use. Typically I freeze the ripe bananas if they fully ripen before I get the chance to eat them fresh, and collect them until I have enough to make my chocolate chip banana bread recipe. My chocolate chip banana bread is always a big hit at the office! Here are photos and the recipe to learn how to make chocolate chip banana bread. It’s too easy not to bake it yourself. ๐Ÿ™‚

Chocolate Chip Banana Bread Recipe Ingredients

  • 3 or 4 black, ripe bananas
  • 5 tablespoons melted butter
  • 0.75 cup sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1.5 cups all-purpose flour
  • 0.5 bag of your favorite chocolate chips

Chocolate Chip Banana Bread Recipeย Directions

Preheat oven to 350 degrees. Mash the melted butter and ripened bananas together in a large mixing bowl. Mix in the sugar, the beaten egg and vanilla. Mix in the baking soda and salt. Add the flour about 1/2 cup at a time stirring it in completely. At the end, toss in about a half a bag of your favorite chocolate chips. I personally prefer dark chocolate chips, but I happened to have semi-sweet on-hand for the loaf of chocolate chip banana bread you see pictured above. Pour the batter into a 4×8 bread pan. Either non-stick spray it or butter it (I recommend doing this even if it’s a non-stick pan). Bake at 350 degrees for about one hour. Cool the chocolate chip banana bread completely before trying to remove from the pan and serve!

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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12 Replies to “Chocolate Chip Banana Bread”

  1. Heather,
    I have a banana nut choco chip recipe also that never seems to last very long after it’s baked…..sometimes gone the same day. I want to try your recipe and compare. My recipe occassionally doesn’t get cooked all the way in the middle….some soft spots…. so I want to see how yours bakes up! I’ll keep you posted!

  2. I decided to make 3 mini loaves. In one loaf I add a few pecans because we like nuts. Lowered the oven to 325 and baked 35-40 minutes.
    This is a very moist cake/bread. Yummy.

  3. Hey there,

    I upped the chocolate chips in this recipe (tripled ๐Ÿ˜‰ and used white, dark and milk mixed. It came out AWESOME. The cake is so moist and dense while still having a great banana flavour.

    Thank you. I will be saving and sharing this recipe with friends.

  4. I want to make the banana bread for my husband in the mason jar. I found that link and he really loves banana bread. He is currently in Afghanistan so I thought this would be perfect. Would I be able to make it without the chocolate chips? And would this work as well as the cakes?

    1. Ronnie – Yes and yes! ๐Ÿ™‚ Skip the chocolate chips and you’re just fine. Also I mailed pumpkin bread in a mason jar and it worked great, so go ahead and give banana bread a shot! Just remember to only fill it halfway full with batter because it will rise as it bakes. ๐Ÿ™‚

      1. Also, I bought the quart size jars would this work the same as the pint size ones? I did the whole “salad in a jar” with them, which works great.. I just wonder if the bread will be the same.. I’ll probably just have to cook it longer?

        1. Ronnie – Yes you should do just fine with quart size jars! That’s what I use! I’ve actually never done small pint-size jars.

  5. I have another question… I got one jar to fill the whole way and the other one only rose halfway(I didn’t have enough batter) will this one still be okay to send do you think?

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