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Chocolate Chip Banana Bread

This is a very dense version of banana bread, which makes it a great start to another home favourite: French toast! Garnish with sliced bananas, real maple syrup and fresh whipped cream – yum! Chocolate Chip Banana Bread: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

What You Need

2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup + 1 tablespoon unsalted butter, slightly softened
1/2 cup dark brown sugar, packed
2 eggs
1 cup ripe bananas, mashed (approximately 2 bananas)
1/4 to­ 1/2 cup semi-sweet chocolate chips

What To Do

  1. Preheat oven to 350 F (180 degrees C) and grease a loaf pan (9 x 5 x 3 inches).
  2. Measure and sift the flour, baking powder and salt together into a bowl.
  3. In a separate mixing bowl, cream the butter and dark brown sugar until light and fluffy (mixer on medium for approximately 2 minutes).
  4. Add the eggs one at a time to the wet mixture and beat until combined.
  5. Stir in mashed bananas, alternating with the dry ingredients, until all are combined.
  6. Stir in the chocolate chips and then pour batter into the greased loaf pan and bake 45 to 50 minutes.
  7. Let loaf stand for 5 minutes. Pop out onto a wire rack to cool slightly.
  8. Slice and enjoy with a dollop of butter.

Sweet Advice

  • To help ripen bananas faster, store them in a brown paper bag for a day. (This also works for avocados!)
  • If you have a bunch of ripe bananas, but no time to bake, throw them in the freezer, skins and all. They’ll turn black, but they’ll be fine for baking when you’re ready. Just defrost them slowly at room temperature. The skins will split easily and the pulp will be extremely moist.
  • If you prefer banana muffins, use a lined muffin tin, rather than a loaf pan. This particular recipe doesn’t rise much, so you can fill the cups 3/4 full before baking.
  • For a different taste sensation, substitute peanut butter chips for the chocolate chips, or use both!