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est. 2016

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Chocolate Chip Banana Bread

May 22, 2017 / 23 Comments

Great for beginners and for using up bananas that have seen better days, Chocolate Chip Banana Bread is perfect for an easy weeknight dessert, a quick breakfast, or for when it’s your turn to bring snacks.

Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread

Not only is this recipe the most delicious, but it is quite easy! You can prepare the entire thing in one bowl. (and who doesn’t love less clean up?) The bread is saturated with banana flavor (5 whole bananas!) and the chocolate chips make it completely irresistible. Try adding chopped walnuts along with the chocolate chips. Absolutely sublime!

Chocolate Chip Banana Bread

How long does chocolate chip banana bread last?

Freshly baked banana bread will keep well for about 1 week in the refrigerator. To maximize the shelf life of banana bread, cover with foil or plastic wrap and place in a plastic bag to prevent drying out. I like to cover with a piece of parchment paper and then place in a sealable plastic bag. Freshly baked banana bread will last for about 1 to 2 days at normal room temperature. (We are lucky if a loaf lasts longer than a day!)

Can you freeze chocolate chip banana bread?

Yes! Just wrap banana bread tightly with aluminum foil or plastic freezer wrap and place in heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.

Chocolate Chip Banana Bread

Created by Amanda on May 19, 2017

Moist and delicious banana bread loaded with chocolate chips

  • Prep Time: 15m
  • Cook Time: 1h 10m
  • Total Time: 1h 25m
  • Serves: 12

Ingredients

  • 2 cups (256g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 very ripe bananas
  • 2 teaspoons vanilla
  • 1/2 cup (113g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup semi-sweet, milk, or dark chocolate chips (or a combination)

Instructions

  1. Pre-heat oven to 325°F and grease a 9x5-inch loaf pan. (use glass or a light colored pan if possible)
  2. In a large bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand-held mixer), add the bananas and roughly mash. (There can be chunks, you do not want them pureed) Add the butter, sugars, vanilla, and eggs. Mix until combined.
  4. Slowly add the flour mixture. Mix just until combined.
  5. Fold in the chocolate chips by hand. Pour the batter into the prepared loaf pan. Place on a rimmed baking sheet and bake for 55 to 70 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick.
  6. Allow to cool in the pan for 20 minutes. Run a thin knife along the edge of the loaf to loosen and invert onto a cooling rack. Flip the loaf right side up and allow to cool completely before slicing.
  • Print

Photography by The PKP Way.

Filed Under: Baking, bread, Recipe Index, Recipes / 23 Comments

Comments

  1. Tina Thottam says

    July 5, 2017 at 4:58 am

    Hi Amanda, everything u bake is just simply delicious and easy, God bless you

    Reply
  2. Risa Saras says

    August 9, 2017 at 4:23 am

    looks so easy and simple, I should try this one. Thankyou for this recipe!

    Reply
  3. Daniel Warner says

    August 12, 2017 at 1:04 pm

    Made your butterscotch brownies tonight for my mom. They are the best. Now I must try this recipe. Mom just gave me all of her bread ready bananas. Yay!!!

    Reply
  4. Lori says

    April 18, 2018 at 3:12 pm

    This looks great! Have a question, the 5 bananas I’m guessing are average size? If they’re larger, do you think 3 would be enough. I’ve always measured the mashed bananas in cups, so wasn’t sure.

    Reply
  5. Amanda says

    April 18, 2018 at 4:46 pm

    hi Amanda, do you know if I can substitute the egg with something else? I would love to try this recipe however my daughter is allergic to eggs

    Reply
    • Stephanie says

      April 20, 2018 at 8:24 pm

      Applesauce is a great egg substitute

      Reply
  6. Alliegh Rodriguez says

    April 18, 2018 at 5:15 pm

    It says in step two to mix in cinnamon as well but it’s not in the ingredients list, do you add cinnamon of so how much?
    Thank you
    Alliegh Rodriguez

    Reply
    • Alliegh Rodriguez says

      April 18, 2018 at 5:17 pm

      Never mind this is a different recipient from what I was just reading, I’m not sure how but my phone kicked me over to this one. And now I can’t get back

      Reply
  7. SHARON STILLWELL says

    April 18, 2018 at 5:18 pm

    I am going to have to try this

    Reply
  8. Wendy says

    April 18, 2018 at 5:30 pm

    In the directions it says to mix the cinnamon and salt in but there’s no mention of cinnamon or salt in the ingredients section. There’s also no mention of the white or brown sugar in the directions section. I’m absolutely still making this. It sounds so good!

    Reply
    • Amanda says

      April 18, 2018 at 7:16 pm

      There’s no cinnamon in the recipe. The directions call to add “sugars”. 🙂

      Reply
  9. janet kidd-white says

    April 18, 2018 at 5:44 pm

    LOVE your recipes! so do the rest of the family, AND my work colleagues! Thank you for sharing these pieces of yumminess

    Reply
  10. Chandra Persaud says

    April 18, 2018 at 7:11 pm

    When is the butter added please? THANKS!

    Reply
    • kat says

      April 20, 2018 at 3:15 am

      Look at number 3 of instructions…

      Reply
  11. Louise says

    April 18, 2018 at 9:08 pm

    This looks very good, will definitely try this. Thanks for the recipe Amanda.

    Reply
  12. Bonnie says

    April 18, 2018 at 10:52 pm

    Looks like a good recipe. I’ll try it but the bananas used in the video were not nearly ripe enough. Let them get completely black & it will yield a very much better flavor! Using them too soon looses about half the flavor. You can also toss them in the freezer once they go black & freeze them in the skin until ready to use.

    Reply
  13. Reshika says

    April 19, 2018 at 10:51 am

    Hi thank you for the delicious recipes. Absolutely divine. Unfortunately, I am unable to taste any because I am vegetarian and don’t eat eggs. Pls if possible, can you share some eggless recipes. I would really appreciate it. Thank you.

    Reply
  14. Demetra says

    April 19, 2018 at 3:00 pm

    Have you done this GF?

    Reply
  15. marion says

    April 19, 2018 at 6:08 pm

    Awesome recipes easy to follow, I couldn’t ask for more. Thank you, easy to follow your baking skill for sharing these pieces of yumminess LOVE it!scrumptioussavorylusciousheavenlydeliciousdelectable

    Reply
  16. Ria Rose says

    April 19, 2018 at 8:22 pm

    Looks devine

    Reply
  17. ALDA h RAMIREZ says

    April 19, 2018 at 11:16 pm

    Love this recipe. Could this recipe be used to make them muffins?

    Reply
  18. Heather Stockton says

    April 20, 2018 at 1:33 am

    Your recipes are beautiful am so going to try this Banana bread. Thank you for the recipes 🙂

    Reply
  19. Diane says

    April 20, 2018 at 2:41 am

    WIsh you would just give how many cups of bananas instead of 5 bananas cause a person doesn’t know if it’s suppose to be small, medium or large bananas!!!

    Reply

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