If you’re looking for a simple family pleasing quick-bread, this Chocolate Chip Banana Bread is it! Make a loaf (or two) on the weekend, store in an air-tight container, and enjoy all week long!
We love this recipe! So much so that we eat it for breakfast, as a snack, and even for desert.
If you want to make a toddler-friendly version of this banana bread, just switch out the chocolate chips for fresh blueberries (or omit them all together).
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Preheat the oven to 325 degrees F, grease your loaf dish and set it aside. I like to use a glass loaf dish but I’ve also made it in a disposable aluminum foil pan and it came out just fine. Either way, if you’re in the market for a glass loaf dish, we have this one from Pyrex. To grease the dish, I like to use PAM no-stick baking spray with flour. If I don’t have that on hand I just put a little butter on some parchment paper or on a paper towel and smear along the bottom and sides of the dish.
Once that’s done, gather your ingredients. I like to set everything out before I starting mixing. The few minutes before hand makes everything else go faster. And, there’s less chance of me messing up the ingredients when I have them all laid out in front of me pre-measured.
Here are all the ingredients you’ll need:
I use a stick of butter (1/2 cup) and put it in the microwave for 10 seconds to soften it up before I add it to the sugar. Combine the sugar and butter until light and fluffy.
Once the sugar and butter are combined, I add the eggs one at a time and let the mixer run for a bit after each of the eggs to make sure that everything is smooth and well combined.
Now for the last of the wet ingredients…
If you’re not using a mixer, make sure you mash your banana’s up before you add them in. Since I’m using a mixer, I just cut each banana into 6-7 pieces and toss them in. The mixer does the rest. Just make sure to let the mixer run a little longer before adding the dry ingredients to make sure the bananas are broken up enough.
If you’re mashing your banana’s by hand, you can add the cinnamon and milk and mix them all together. When I’m using a mixer, I add the banana slices, cinnamon, and milk at once and then let the mixer run for a while to break up the banana and mix everything together.
While the mixer is running, I combine the dry ingredients by adding 1 tsp each of salt, baking soda, and baking powder to my flour. I use a fork to mix them all together and evenly distribute everything through the flour.
Once you have the dry ingredients combined, it’s time to add them to the banana mixture. With the mixer, I’m able to dump it all in and let the mixer do the heavy lifting, but if you’re mixing by hand, I would suggest adding the flour in two batches to go easy on your arm and keep things contained.
Once everything is well combined, it’s time to fold in the chocolate chips! or blueberries! I do this by hand.
We use semi-sweet chocolate chips but if you have something else on hand, use what you have. I bet this would even be good if you substituted peanut butter chips! And, if you want the chocolate chips more evenly distributed, you can use mini chocolate chips.
To make sure the bread is cooked through, stick a tooth pick (or in my case a skewer) in the center and pull it out. If it comes out clean take the bread out and let in cool for a least 10 minutes before you remove it from the loaf pan/dish. If you’re using a disposable pan you can let it completely cool in the pan before slicing (or gifting, if you’re feeling generous!). After 10 minutes, remove the bread from whatever non-disposable pan you’re using and leave it to cool on a wire rack before cutting.
Chocolate Chip Banana Bread Recipe
1/2 cup butter, softened (or 1 stick)
1 cup white sugar
1 tablespoon milk
1 teaspoon ground cinnamon
2-3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (or 1 cup fresh blueberries)
- Preheat oven to 325 degrees F (165 degrees C). Grease 9×5-inch loaf pan.
- Dry Ingredients: Mix flour, baking powder, baking soda, and salt in a bowl and set aside.
- Wet Ingredients: Beat butter and sugar together until light and fluffy. Add eggs to butter mixture, one at a time making sure to beat well after each addition. Stir in mashed ripe bananas, milk and cinnamon. Add dry ingredients and slowly mix until well combined.
- Fold in chocolate chips until just combined. Pour batter into greased loaf pan.
- Bake in preheated oven until a tooth pick inserted into the center comes out clean (roughly 1 hour 10 minutes). Cool in loaf pan for 10 minutes before removing to wire rack to cool completely. Slice and enjoy!
Adapted from Allrecipes.com.