What’s a girl to do with 3 perfectly good, but over-ripened bananas and an hour to spare? Make chocolate chip banana bread, of course!
Truth be told, I never actually have an hour to spare, but I had a sick boy home from school and 4 over-ripened bananas – so banana bread was destined to happen!
For those of you who don’t know me or haven’t read some of my other articles, let’s just say I am not the best cook! If there are too many ingredients or too many steps – I’m out! So trust me when I say that this banana bread recipe is pretty much fool proof!
Ingredients:
- 3/4 cup butter (at room temperature)
- 1 1/2 cups sugar
- 2 eggs
- 1 1/3 tablespoons milk
- 3 ripened bananas
- 2 cups flour
- 1 teaspoon baking soda
- About 1/2 bag chocolate chips (totally your preference on how much you like)
Instructions:
Preheat oven to 350 degrees.
In a large bowl, combine the sugar and the butter. Use a mixer on low until combined. Add eggs and blend. Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok! Add the flour and the baking soda and mix until blended. Stir in the chocolate chips.
Spray 2 loaf pans with non-cook spray and divide the batter among the two pans.
Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to insert a knife into the middle of the loaf and the knife should come out clean.
Remove from the oven and let cool about 30 – 45 minutes. Remove from pan and serve (I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)
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I have a simular recipe, and cannot make this unless it’s to share–I could eat the whole loaf myself. One tip I’d like to pass along…..I use mini- choc chips. They seem to” float” better in the batter, and the bread is more uniform. Happy baking! Here’s my recipe~
! cup sugar
1 egg
1/2 cup butter
1 cup mashed bananas
3 TBSP milk
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup choc chips
350* 1 hour 1 loaf
Great idea with the mini chips – thanks for sharing your recipe!
I say make 2-3 loaves on a Sunday and eat this for breakfast all week long. My boys would love this!
Hi, The bread sounds good but I would never make it this way, it just isn’t healthy. I’ve followed a controlled carb program for over 10 years and try to limit sugar. I make banana bread but I would only use a bit of almond flour (lower in carbs) or whole wheat flour, never white flour which is terrible for you. And this bread does NOT need a cup and a half of sugar! That is so bad for you. I only use a bit of honey for sweetener–no more than a couple of tablespoons. It is more than enough sweetener with the bananas which are already high in sugar. And also our bodies metabolize honey much better than regular sugar. I have a healthier banana bread recipe on my homepage if you want to check it out.
Cindybin – thanks for the suggestions – always looking for healthy alternatives!! I will check out your site!
Actually, honey is just a natural sugar syrup, mainly fructose and glucose. Your body processes it pretty much the same as any other sugar solution.
And I wouldn’t presume to lecture someone on the healthiness or not of their recipe.
I appreciate all your suggestions, but I don’t think it is your place to tell the readers what is and isn’t good for them. It is pretty obvious that if made, it is an indulgence and the baker and eater’s choice. No one is ignorant to the fact that too much sugar and fat is bad for our health.
LOL Why would a person comment on someone’s recipe that she ‘would never make it this way’???? I just literally snort laughed! Move on and just go about your day. Had you been positive and said something nice, then MAYBE I’d go visit your blog, but since I see how harsh you’ve been to the author of this blog, I won’t.
Made this recipe and it’s fabulous! Is it as healthy as a bunch of broccoli? No. Will I eat this every day? No. Will I treat myself, my mom, and my family with it today and from time to time? ABSOLUTELY! Thank you for the fantastic keeper of a recipe! 🙂 Found it on Pinterest on a pin that has been re-pinned over 2000 times! Evidently, a TON of people think it’s fabulous, too! Congrats!
Made me laugh too! I hate those health nuts that visit blogs and proceed to give their unwanted advice and recipes to those who are simply looking for a dessert and force their lifestyle on others.
She was condescending and rude! I’m about to make this bread and enjoy every, last bite. 🙂
I <3 U!
totally agree with you
I love this recipe. No food is ‘bad’ for you. Healthy eating is based on being able to eat a balance of everything, without physical and psychological deprivation.
I just made this recipe and it turned out delicious! I was so pleased that it took the amount of time to bake as specified and it rose evenly and not high in the middle that is so hard to bake through without over baking! This recipe is going in my recipe box as a keeper. Thanks for sharing we love it!
Lorrie – I am SO glad that it came out so well for you – did you make me some??
Hi there Jenn!!! I am so excited to share with you that this week your Chocolate Chip Banana Bread is a favorite feature over at Nibble’s By Nic Wonderfully Creative Wednesday!!! I just adore banana bread and the chocolate chips brings it to a whole new level!!! Thanks so much for coming and hope to see you this week with your fantastic nibbles!! Warmest, Nic
WOW – I am SO excited! Thanks so much!!!
Thanks for linking up to the Tip Me Tuesday linky party! {knuckle bumps} Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous} If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business! {wink} ~ Laurie {a.k.a. the Tip Junkie}
This recipe is a keeper, thank you!
It smells so good! I tried it today and going to bring some for a morning baby shower!
Yum!
So glad you liked it, Coco! Thanks for the feedback!
If you add a tad or vanilla, it makes the banana bread even more spectacular!
Sorry I meant a tad of vanilla not or… 🙂
Ohhhh – yum!!! Need to give that a try!
Mine is baking right now. I did add the mini chips and little vanilla. This seems pretty rich, but that is just fine with my family. I doubled the recipe and got three loaves out of the batch. I have made 4 different kinds in two weeks to put in the freezer for fall. This really is a great recipe.
Sorry, I am replying to myself. It is out of the oven and is really great! I make all my own stuff like that because my daughter is allergic to all nuts, some seeds, and oils. This was pretty fast and easy and will be something I can put in her lunch for school. Her review is that it is very sweet and wonderful. I am very happy to have another recipe to put in the book!
I followed your recipe to a T this time, and they are in the oven baking right now. We shall see how they turn out 🙂 I put them into cupcake form this time though. I do think I will try the recipe again at a later date with less sugar. I am making them to put into kid’s school lunches, so the amount of sugar is a bit counter intuitive to what I want for them LOL. But, I’ll put it in as a desert for now. Thank you 🙂
I made this yesterday. I used mini chocolate chips . The bread was moist and cooked perfectly. I felt it was a tad sweet and I would probably cut the amount of sugar next time I make it. Good recipe! Thanks
I have made it with mini chocolate chips too and it comes out great!! Yes, there is an awful lot of sugar – Let me know how it turns out next time with less sugar!! Thanks for the great feedback!
I made this recipe tonight and it’s baking on the oven now. I filled a mini muffin tin with 1/2 plain other half nuts and a loaf with dark chocolate chips. I’m sure it will turn out wonderful…the batter is amazing!
Hope you loved it!
This recipe looks too yummy to pass up! I love that I have all the ingrediants in my home. I’m going to surprise my family with it tonight for dessert. This would go great with a nice cup of coffee :o)
I just made this for work – I am moving desks onto a new floor and thought it’d be nice for my “cube warming”. Truth be told, I have tried to cut sugar out for the last few weeks – and though this is a bit of relapse, it is good to have a little treat. I did only use one cup of sugar – and one of the batches has turned out delish! Next time, I will add a drop of vanilla and see if cutting the sugar back to 3/4 alters the taste much. I like that the recipe leaves it nice and moist!
WONDERFUL recipie! I used the recipie yesterday and my family devoured it! Thank you ☺️
Great recipe – so glad I found you on Pinterest! Merry Christmas!
Thanks so much AJ! Happy New Year!
Jenn, thanks so much for this recipe. I just made it and had a warm piece of the chocolate chip banana bread. It’s delicious and is something I’ll be “forced” to have for breakfast for the foreseeable future! Thanks again!
my college son sent this recipe to me and I hesitated because I was used to using oil in banana bread recipe. however, this is the best banana bread I’ve ever made. I divide the batter in 1/2 and put chocolate chips in one and walnuts in the other. I’ve made this twice over Christmas and it has not lasted more than 2 days. Excellent recipe!
Delicious!! I made this tonight for breakfast this week, but ended up eating a lot tonight. I shared a half a loaf with my neighbor and she loved it too! Despite what some commenters have said, I thought it was a perfect recipe!! I guess I’m not as health concious as some, but I will def make this again. Thanks for the recipe!
I love this recipe! I froze 1 loaf and we had the other one gone in 2 days! I have 2 small kiddos and wanted to make mini muffins out of these? Anyone ever do that? WHat do you think for the baking time on that?
Funny you should ask…. http://princesspinkygirl.com/chocolate-chip-banana-bread-bites/2/
hi there! Can I substitue Silk for the milk?
Hi Kristen – I really don’t know – I am sure it will change the consistency, but let me know if you try it and how it comes out!
Mine is in the oven and smells so good. The only thing I changed was I added some walnuts.
I’ve made this recipe twice now – it is amazing!! I’m having trouble with it not rising enough though (I am not in a high-altitude area either). Any tips on what to add or do differently? I’ve made it according to the recipe, but when I split it into two pans, it barely rises to a third of the 9×5 loaf pans I use. Will try fitting it in one pan next time, but would love to know how to make two full sized batches at once!
I just made this bread because I had a couple of overripe bananas. It’s delicious! I only used one cup of sugar, 2 bananas, added a bit of cinnamon, and used dark chocolate chips. It made one 9×5 loaf. My husband said it was like a dessert at a restaurant. I’ll be filing this under my “Tried and Loved Recipes” board. Thanks for the recipe!
Hi Jenn,
Just curious, did you ever make muffins using this recipe? I was just wondering if the oven temp would be the same and also what the cook time would be. 🙂
Thanks,
Melissa
HI Melissa -Actually I have made these into bites. I have used a slightly different recipe, but they are REALLY good! You could use this same recipe and follow these cooking instructions – FYI, these are mini-muffins – LMK what you think! http://princesspinkygirl.com/chocolate-chip-banana-bread-bites/
All I have to say is AMAZEBALLS!
Not too bad for my first attempt. I ended up using semi sweet chocolate chips because that’s all I had in the house, and substituted the baking soda with instant pancake mix (another rising agent) because I was out of balling soda. I also sprinkled a little cinnamon on top to give it a little extra. I’m pretty proud.
Thanks for sharing- this is in my oven right now… I’m wondering how long o could leave my second loaf in the freezer and what to do when I want to thaw it. Thanks in advance!
First of all – totally jealous! I want one in my oven!! Second, I think you can freeze it for a month or two with no problem… to thaw it, just remove it from the freezer the night before or a few hours before you are ready to eat it.
This is the most delicious banana bread ive evee had. Thanks for sharing
Found this recipe via Pinterest circa 2014, and it has been a go-to ever since. I’ve made this for friends and family probably 10-12 times over the last 2 1/2 years. Figured I should finally drop a line of recognition and gratitude!
Your message made my day! Thank you!
Even though I am only a 12 year old, I love this recipe. At first my neighbor gave me some and I immediately asked how she did it. She showed me the website and I made this bread so many times. Everybody loves it, great job.
BEST COMMENT in a very long time! Thank you SO much Kelly! <3