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  • 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!
  • Makes 1 loaf

    This recipe makes a moist bread with lots of banana flavour and even more banana kick with the added surprise of a banana in the middle!
    What You Need
    2 cups all purpose flour
    1 tsp baking soda
    1/4 tsp salt
    1/2 cup +2 Tbsp (for greasing) butter
    3/4 cup light or golden brown sugar, lightly packed
    2 eggs, beaten
    2 1/2 cups mashed over ripe bananas (approximately 6 bananas) + 1 whole banana, sliced lengthwise
    1/4 cup chocolate chips
    1/4 cup sliced almonds with the skins on
    What you Do
    1. Preheat oven to 350 degrees F
    2. Liberally grease loaf pan (approximately 2 Tbsp butter) and set aside.
    3. In a medium bowl, cream butter and brown sugar together until combined.
    4. Mash six bananas. Stir beaten eggs and mashed bananas into the butter/sugar mixture until blended.
    5. In a large bowl, combine flour, baking soda and salt. Stir the banana mixture into the flour mixture until just mixed or moistened.
    6. Pour the batter until the loaf pan is about half way filled. Slice the whole banana lengthwise and place both pieces into the batter then sprinkle with the chocolate chips. Use the remaining batter to cover the banana and chocolate chips. Finish with a sprinkle of sliced almonds.
    7. Bake for approximately 60-65 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
    8. Allow to cool, slice and serve slightly warm with a dollop of butter. This loaf is meant to be made and eaten right away. If it is left to sit for an extended period of time the banana in the middle will make the bread soggy.
    Sweet Advice:
    *For a rustic look, turn loaf out onto a cutting board and slice. Wrap each chocolate banana slice in parchment or wax paper then return to the loaf pan making for easy individual servings.