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Banana Bread Chocolate Chip Bread- my favorite childhood recipe

February 27, 2012

I have a habit of asking people what the first thing was that they ever cooked as a kid. You might be surprised (or not) by how often the answer is either chocolate chip cookies or banana bread. Where those two classics meet is the inspiration for today's recipe.

While some people may look at the spotty bananas on their kitchen counter as being past their prime, I actually get excited because they're the perfect excuse for making banana bread. Personally, I can't even begin to tally the number of banana bread loaves I made when I was little. Part of the appeal to me, both back then and now, is that baking banana bread is easy, fun to do and most of all, delicious.

I often make this recipe with Kenya and Chloe. They take turns mashing the bananas, measuring the dry and wet ingredients, dumping everything in the mixing bowls and of course, sneaking in as many bites of chocolate chips as they can -- while I lounge, read the paper and have my coffee (wait, I dreamt that last part -- that never happens!). Back to reality. The kids love watching me pour the batter they helped make into the loaf pan, but not as much as they enjoy sitting in front of the oven and watching intently as it bakes into a mound of chocolate banana goodness -- which tends to get eaten up faster then it took to make!

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Chocolate Chip Banana Bread  (1 Loaf )

  • Prep Time:5 minutes,
  • Cook Time: 1 hours,
  • Total Time: 1 hours, 15 minutes,

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 3 small bananas, mashed
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (you can also sub chopped walnuts, dried cherries, mini chocolate chips, etc)

Preparation

  1. 1. Preheat oven to 350ยบ F.
  2. 2. Place butter and sugar in the bowl of a standing mixer and cream together for 3 minutes of until light and fluffy.
  3. 3. Add eggs one at a time then the bananas, milk and vanilla.
  4. 4. In a separate bowl whisk the flour, baking soda and salt.
  5. 5. Gradually add the dry ingredients to banana mixture followed by the chocolate chips and mix until just combined.
  6. 6. Pour the batter into a greased loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
  7. 7. Allow the bread to cool for 10 minutes and then remove to a cooling rack.
  8. 8. Cool and serve.
  10. * To freeze: Wrap the bread and then place in a labeled zipper bag for up to 3 months.
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Comments






  1. Stephanie

    July 30, 2012 at 4:39 pm

    Reply

    We use this recipe as mini muffins. I always have all the ingredients on hand for this one. Cook for 10-12 minutes.

  2. Tristan

    July 12, 2012 at 10:00 am

    Reply

    Just wanted to chime in that we LOVE this banana bread at our house. I changed it up a bit by: using a mixture of greek yogurt and Earth Balance to replace the butter, used a mixture of WW pastry flour and Oat flour to replace the all purpose flour and took the sugar out and replaced it with stevia.
    It is by far my kiddos favorite thing to snack on! Thanks Catherine!!

  3. catherine

    May 7, 2012 at 3:43 pm

    Reply

    Replace 1/2 of the sugar with brown rice syrup and add another 1/4 cup of flour!

  4. Meghan

    May 7, 2012 at 3:10 pm

    Reply

    I am out of sugar. Can I sub Brown Rice Syrup? What is the ratio?

  5. Sara

    April 16, 2012 at 12:33 pm

    Reply

    Hi Catherine,
    If I want to add fresh Mejdool Dates, does it need any tweaking or not?

    Thanks,

    • catherine

      April 16, 2012 at 12:44 pm

      Reply

      You should be able to add dates without making any other adjustments. I would try 1/2 Cup, maybe 1 Cup, to start. :)

  6. Clare

    April 3, 2012 at 10:13 am

    Reply

    First time Ive made anything from your website and I must say its delicious! I didnt have any chocolate chips but still yummy without. Time to try out some more of your recipes that Ive been admiring now. Keep up the great work Catherine.

  7. Pingback: Chocolate Chip Banana Bread |

  8. Shobana

    March 7, 2012 at 11:23 pm

    Reply

    I’m a beginner in baking. Which rack in the oven shd these be placed? Could I replace eggs with flax seed meal in this recipe?

    • catherine

      March 8, 2012 at 1:49 pm

      Reply

      I always put my baked goods on the bottom or second from bottom rack in the oven because heat rises and baked goods in the top of the oven can overcook! Flax seed mixed with water seems to be the most popular egg replacement.

  9. Ashlee L

    February 29, 2012 at 8:23 pm

    Reply

    It PAINS me that I just searched my pantry and don’t have any chocolate chips! Guess I’ll try it without them – my husband says banana bread without chocolate chips is better than no banana at all :)

    I’ll be honest, I’m curious to see how this compares to the wheat germ banana muffins, which is our all time favorite muffin around here… it’s hard to beat, especially knowing it’s got that extra nutritional punch.

  10. oria

    February 29, 2012 at 6:48 pm

    Reply

    Just finished baking this…sooo yummy for my 18 mo old and me! I used whole wheat pastry flour instead and added dried cranberries! My husband will be delightfully surprised when he gets home later.

  11. Sharee

    February 27, 2012 at 7:41 pm

    Reply

    I slice the banana bread before freezing it, so I can just thaw it slice by slice as needed for breakfast, snack, lunch, etc…

    • Shelley

      March 11, 2012 at 8:28 pm

      Reply

      Great idea!

  12. Alissa Roswick

    February 27, 2012 at 12:40 pm

    Reply

    Ahh will make these today with Peanut Butter chips! (that’s what I have on hand and…. YUM!)

  13. Hillary

    February 27, 2012 at 11:53 am

    Reply

    Thank you for all your fun recipes and stories! My 22 month old has started taking an interest in helping me cook and I love using your recipes with her! We will definitely making this recipe but probably use the mini muffin pan with 1 loaf pan.

  14. Kristi

    February 27, 2012 at 11:40 am

    Reply

    My son & I just made your banana wheat germ muffins last night. Will have to wait for more bananas to turn before we try this. Can’t wait!

  15. Kirstin

    February 27, 2012 at 10:12 am

    Reply

    This will be a perfect treat for my wee-one who isn’t feel good and home from school today. Great timing!

  16. Danielle

    February 27, 2012 at 9:19 am

    Reply

    Sounds wonderful! If I made them into mini muffins would I just use the same cooking time as your banana wheat germ muffins?

  17. Katie | Healthnut Foodie

    February 27, 2012 at 8:47 am

    Reply

    I get excited about brown bananas as well! Our favorite is chocolate chip banana mini muffins. Isn’t it fun to dream about the day our kiddos will be able to cook for us? (yeah, I will probably cry the first time it happens.)

    • catherine

      February 27, 2012 at 9:49 am

      Reply

      I will throw a party the first time my kids can make dinner for us (and happily sit on the couch and watch the entire process ;)


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