Forget about every other Chocolate Chip Banana Bread recipe out there. This is the last Chocolate Chip Banana Bread recipe you'll ever need, handed down a line of professional pastry chefs, somehow ending up in my hands and now yours! Shall we?
Mary, who's had this and only this Chocolate Chip Banana Bread recipe saved for YEARS, noticed it disappeared off the site for a few weeks and emailed me immediately, so it's been revived, with notes and reviews accumulated through many iterations through the last 20-ish years. Thank you, Mary!
Explore More
- What Makes this Chocolate Chip Banana Bread Better?
- Ingredients You Need for Chocolate Chip Banana Bread
- Instructions for Chocolate Chip Banana Bread
- Substitutions and Variations
- Can You Use Different Pans or Sizes?
- Tools and Equipment
- Advance Prep, Leftovers, and Storage
- What Else to Serve with Banana Bread
- Chocolate Chip Banana Bread Recipe
- Cooks' Community Notes and Reviews
What Makes this Chocolate Chip Banana Bread Better?
So what makes this recipe so special? The recipe calls for buttermilk or yogurt, which is, a la Tom Jones, not unusual. However, it is the method of alternating dry and buttermilk or yogurt additions to the batter that makes this the last recipe you'll ever save and use!
Ingredients You Need for Chocolate Chip Banana Bread
Almost every Chocolate Chip Banana Bread recipe has the same ingredients, and this one is right there with them. But what makes this Chocolate Chip Banana Bread recipe truly stand out are the proportions and the method of combining them.
Fresh/refrigerator ingredients:
- Bananas, 1 cup mashed, from about 3 large riper and spottier the better!
- Eggs, 2
- Yogurt or buttermilk, ⅓ cup
Dry/pantry ingredients:
- All-purpose flour, 2 cups
- Granulated sugar, 1 cup
- Chocolate chips or chunks, 1-1½ cups
- Oil, ½ cup
- Vanilla, 2 teaspoons
- Baking powder, 1 teaspoon
- Baking soda, 1 teaspoon
- Salt, 1 teaspoon
How Ripe Should Bananas Be for Banana Bread?
Because bananas serve multiple functions in Banana Bread beyond just flavor—sweetness, structure, moisture—it's best for them to be very ripe. Almost to the point you might question if they're even good to eat.
Bananas with little black dots probably need another day or two. If they have larger dark spots all over, they are ripe and ready. If the banana peels have dark streaks, even better. Completely darkened skins are probably okay, but my question to you here would be what is going on in your life that you'd let bananas get to that point in the first place?
Pro-tip: You can throw ripe bananas, whole with skins and all, in the freezer to save and use to make Banana Bread later. The freezing and subsequent thawing process actually physically breaks down the bananas and concentrates their flavor when the melted liquid seeps out.
Instructions for Chocolate Chip Banana Bread
Start with the usual pre-heating of the oven to 350°F and lining and greasing of loaf pan or muffin pan with parchment paper. After that, follow these instructions for the Last Chocolate Chip Banana Bread Recipe you'll ever need:
Smash ripe bananas on a cutting board with a fork, then scrape the smashed banana and any liquid into a mixing bowl.
Add sugar, eggs, buttermilk, oil, and vanilla to the mixing bowl with the bananas. Combine until liquid ingredients are well incorporated.
Sift together flour, baking soda, and baking powder and salt directly into bowl with liquid ingredients, then stir until just combined.
Fold in chocolate chips or chunks.
Pour Chocolate Chip Banana Bread batter into prepared pan. Place in center of 350°F oven and set timer for 1 hour.
Check bread after 1 hour. Wooden tester inserted into center of bread should come out with a few sticky crumbs. You may need to continue baking for up to an additional 15 minutes. Remove baked Banana Bread from oven, cool in pan for 10 minutes, then remove from pan and continue to cool on rack.
Pro-tip: For particularly large chocolate chips or chunks, toss with about 2 tablespoons of the dry ingredients, then fold into the batter. This will keep larger, heavier chocolate from falling to the bottom of the loaf.
Additional Ingredients Notes and Resources
- Chocolate chips or chunks. For big puddles of chocolate in your Banana Bread use dark chocolate wafers or chunks. And to save some money, get a big chunk of dark chocolate and chop it yourself. Banana Bread is super sweet, so using a dark chocolate with high cacao percentage, meaning somewhat more bitter than others, is a perfect balance here.
- Buttermilk. The buttermilk provides liquid for texture, but also provides acid, which works with the dry leaveners to provide lift. If you don't have buttermilk, substitute with another acidic liquid like yogurt or sour cream.
- Sugar. Use plain granulated sugar for this recipe.
- Eggs.
- Oil. Avocado oil is my choice. Other neutral oil options are canola oil and grapeseed oil. Melted butter or ghee will add richness and that buttery flavor, obviously. Olive oil that's lighter in flavor is also a good choice.
- Vanilla Extract. I use organic vanilla extract.
- All-purpose flour. Use whatever organic flour is the most affordable off the shelf at my local grocery store.
- Salt. I use this kosher salt for almost every cooking application (as opposed to a finishing/garnishing application). If you only have regular table salt, use half the amount in the recipe.
All other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.
Optional Mix-In Ingredients
This Chocolate Chip Bread recipe is open to all kinds of alternative mix-ins. Add to or replace the regular dark chocolate with:
- chopped white chocolate
- fruit like berries
- nuts, if you must
- dried fruit, also, only if you must
Fold the mix-ins into the finished batter right before pouring the batter to the pan. Note that the nutritional information per serving of the recipe changes, primarily the calories and fat, when you add chocolate chips.
Ok, now look, I know it's controversial, but I'm going to go ahead say it: nuts of any kind do not belong in Banana Bread, or any baked goods for that matter. However, if you are inclined to add nuts, don't. Just kidding. You can add up to 1 cup of chopped nuts by folding them into the finished batter at the end.
If you add raisins to Banana Bread, we are no longer friends.
Substitutions and Variations
Banana Bread, as with most quick breads, is forgiving, flexible and great for customization by making ingredient substitutions or additions. I have made this recipe many times as it's presented, as well as with the substitutions and variations as noted below:
- Whole Wheat Flour - Substitute in whole wheat flour for up to 100% of the all-purpose flour to add fiber to the nutritional profile and slightly more texture to the final product. I have made this Chocolate Chip Banana Bread with whole wheat flour and it comes out perfectly!
- Almond Flour and Other Alt- Flours - Substitute up to half (50%) of the all-purpose flour in this recipe with alternative flours like almond flour, cassava flour, or coconut flour. If you'd like a completely wheat-free version, see the next section about making the recipe 100% gluten-free...
- Brown Sugar—Substitute up to 50% of the granulated (white) sugar in this recipe with brown sugar for similar results in texture and a slightly "warmer" brown sugar flavor.
- Reduced Sugar—You can absolutely reduce the total amount of sugar in the recipe to ¾ cup, or even ½ cup! Any less than that, however, and you will compromise the structural integrity of the bread, as sugar is not just for sweetness, but moisture and texture.
- Olive Oil or Other Oil — You can use olive oil for this recipe. For results closest to this recipe, use a "light" olive oil, or one that is fairly mild in flavor.
Can You Use Different Pans or Sizes?
Yes, you can bake this Chocolate Chip Banana Bread in several different pan sizes and shapes! Part of what makes this recipe so easy is that baking in different pans doesn't require much, if any modification:
- Muffin Pan— This Chocolate Chip Banana Bread recipe fits perfectly in a regular 12-count muffin tin and makes perfect muffins! Grease and flour the muffin tin or line with paper liners. Divide batter evenly among cups. Bake the muffins for 18-22 minutes.
- Different Size Loaf Pan—Because this Chocolate Chip Banana Bread is meant to be easy, the recipe is flexible enough that you can use slightly different sized and shaped pans. An 8½x4½-inch loaf pan will yield a taller bread, and needs to bake for a longer time. Check the bread at 50 minutes.
- 8x8-inch Square Pan— An 8x8-inch square pan has similar capacity to a 9x5-inch loaf pan. The batter will spread out more, so you will need to decrease the baking time. Bake an 8x8-inch square for a shorter period of time, i.e. start checking the Bread for done-ness at 30 minutes.
- 9x9-inch Square Pan—In a 9x9-inch square pan the batter will spread out even more, making a slightly thinner/flatter final product. Bake a 9x9-inch square for a shorter period of time, i.e. start checking the Bread for done-ness at 25 minutes.
Modifications for Dietary Needs
- Gluten-free - To make this Chocolate Chip Banana Bread gluten-free, substitute a gluten-free flour 100% for the all-purpose flour. Two commercial baking-ready gluten-free flours my gluten-free experts friends have recommended are Measure-for-Measure by King Arthur and Pamela's, both of which you can substitute into recipes 1:1.
- Dairy-free. To make this Bread dairy-free, substitute with 5 tablespoons plant-based milk any kind + 1 teaspoon apple cider or other vinegar. You can, obviously, substitute with a store-bought plant-based buttermilk or yogurt for the regular dairy buttermilk. You can also use applesauce, which will slightly change the flavor, but provides the required acid!
- Vegan - To make this recipe vegan, make the buttermilk sub above, and use an appropriate plant-based egg substitute or a flax egg, which is made with ground flax seeds and water. I would not leave the egg alternative out completely.
Tools and Equipment
As I always say, you don't need any special equipment to make almost any recipe. However, that's not to say there are a couple of gadgets and tools that might make it a LOT easier to get Chocolate Chip Banana Bread from your pantry to plate.
- 9x5-inch Loaf Pan
- 8x4-inch Loaf Pan
- Angled Measuring Cups.
- Parchment Paper.
- Mini ¼-cup liquid measuring cup
- Glass mixing bowls.
- Sturdy Whisk.
- Mini whisk
- Glass storage container with airtight lids, perfect size for storing leftover Chocolate Chip Banana Bread and Muffins!
Advance Prep, Leftovers, and Storage
Banana Bread, like all quick breads and muffins, are perfect for making ahead and eating over the next few days or freezing and re-heating. In fact, it's worthwhile to make two loaves at once if the oven's going to be turned on anyway. You can eat one loaf now and freeze one for later. To store Chocolate Chip Banana Bread, cool bread completely. Like completely. At least one hour, maybe two. Then to store:
1-2 Days. Store banana bread, as a loaf or sliced into individual servings, at room temperature in an air-tight container on the countertop for up to one day, maybe two days as long as it's not too hot and humid in the house.
Up to 5 Days. Store banana bread, as a loaf or sliced into individual servings, for up to 5 days in the refrigerator in an air-tight container.
Up to 3 Months. Slice bread into individual servings. Wrap each slice in a piece of parchment paper to protect from freezer burn and to keep slices from sticking together. Place slices in an air-tight zipper-top bag and remove as much as air as possible. Remove individual slices from freezer, unwrap parchment paper, and re-heat in a toaster oven (best option). You can also microwave the frozen banana bread, but the texture will be slightly sticky.
What Else to Serve with Banana Bread
A generous slice of Chocolate Chip Banana Bread by itself is a perfect light breakfast or snack! If you like to make it a little more of an occasion, here are some great suggestions for what and how else to serve with Chocolate Chip Banana Bread:
- Slather a slice, toasted or not, with whipped cream cheese; the whipped version is key as banana bread is tender so you want something that spread onto it gently
- Spread a slice with nut butter
- Drizzle the entire loaf with cream cheese icing or vanilla icing
- Top the entire loaf with this Cream Cheese Frosting to transform your Chocolate Chip Banana into a dessert
More Banana Bread Recipes
Here for Easy Quick Breads? These are my favorites:
More Chocolate Recipes
Have a bag of chocolate chips or chocolate chunks laying around? Try these:
Chocolate Chip Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 - 1 ½ cup chocolate chips
- 1 cup mashed overripe bananas
- 2 large eggs
- ⅓ cup buttermilk
- ½ cup neutral flavored oil like avocado
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Line a 9x5-inch loaf pan or 3 mini loaf pans with parchment paper and lightly grease the exposed ends of the pan
- Sift together flour, sugar, baking powder, baking soda, and salt into large bowl.
- In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Fold dry ingredients into liquid ingredients until just combined and no large streak of flour remain. Batter will appear a little lumpy.
- Fold in chocolate chips.
- Pour Chocolate Chip Banana Bread batter into loaf pans. Set timer for 1 hour. Check banana bread at 1 hour for deeply golden brown color and a toothpick inserted into center comes out clean. Chocolate Chip Banana Bread may take up to 1 hour and 15 minutes.
Cooks' Community Notes and Reviews
Baked Chocolate Chip Banana Bread recipe as is, split into three smaller loaf pans rather than in one regular loaf pan.
"Best. Banana. Bread. Ever." ~ Claire Bailey
"This really is the last banana bread recipe you'll ever need. I've made this 5 times since I discovered your recipe and each time is better than the last. " ~ Miller Kristenleigh
"This was the best banana bread recipe I have ever tried. The bread came out moist and yummy. Everyone kept coming back to second and third helpings." ~ Marcia
"This is the best recipe ever. This is my first and last banana bread recipe. The first time I made it my kids and I ate a loaf within 20 minutes and started on our second one. I took a loaf to work and my co-workers went crazy. Now when I take it to work I have to sneak it in as everyone wants their own loaf and there is never enough to share. I am so happy that I have this recipe." ~ Shae
"My husband and I just fought over the last slice of banana bread and I won! Super delish, I baked it about 4 hours ago and now it's GONE! :)" ~ Christine
"...in awe of how good they are!! We love this recipe it's so easy. I'm enjoying a slice w/melted butter all over& it's pure heaven. Mmmmmm..... sooo good" ~ MHorneM
"This really is the last choc chip banana recipe I will ever need!! It is so delicious I have made it many times. Thank you so much!!" ~ Melanie Adamek
Chocolate Chip Banana Bread definitely works as breakfast if you put yogurt and creamed honey on it!
Afterthoughts
Bananas aren't a fruit that typically excites the senses or moves people in a profound way, if in any way at all. Hell, fruit in general doesn't do that. Except maybe a lychee. Lychees do something quite unnatural to me that makes me feel shameful and dirty, but that’s a different blog post.
Focus. Bananas.
I don’t know anyone who actually likes bananas, anyone who actually likes to eat bananas, anyone who actually likes the taste and texture of the slimy soft, sometimes stringy fruit that leaves a strange, powdery-yet-wet residue on the tongue and teeth. But every time you’re tearing through the grocery produce section, nature’s version of elementary school bus safety yellow catches your eye and stimulates a conditioned response. You slow down. And though the words may not make their way in literal format to your mouth, “we should get bananas” stirs in your subconscious. You don’t really know why you should get bananas, you just know you should. It’s just known. Should. Supposed to.
It’s just one of those things in life that people should do.
Today, though, I’m finding myself a little less apathetic about bananas. Staring at a screen full of photos of blackened bananas and the browned, caramel glossy topped banana bread with deep, dark cracks and tiny craters spilling over with half melted mini chocolate chips that they became, I found myself…affected. I took those photos a little while ago.
It was after the birthday trip up to the mountains.
Vacationship
On our way up to the cabin, we stopped at the market and bought, among other things, bananas. They weren’t on any grocery list, but they probably looked too perfect to pass up and hell, we’re up in the mountains! We should buy bananas for nutrition or something, right? The bananas were long, a little unnatural in how straight they were, beautiful in their own, suspiciously perfect way. They were a little green, but they would ripen in time.
With places to dine out in the small mountain town, other things to eat from the kitchen adorned with small black and white Brother labels that identified everything from cupboards with “pots and pans” to “kitchen light,” and the fact that vacations are a time to eat junk food, the bananas were left untouched. They moved from laying sprawled out bare on the table, to awkwardly nesting their curiously long, straight, hard bodies in a large mixing bowl, to the '70s formica countertop, trying to find their place.
On the last day, like the responsible vacation renters we were, we tidied up, took out the trash, checked the showers, peeked under the sofa cushions, and emptied the refrigerator. The bananas were still on the table. Bananas are cheap – quite literally, a little more than a dime a dozen. The first instinct was to throw them out with the rest of the food that just wasn't worth our effort to take back down the mountain, but I don't work that way. Whether by culture or necessity, it hurts my heart to waste food. I can’t just throw things away, especially things that seem perfectly good.
The bananas came back home with us.
When Life Gives You Blackened Bananas
I put the untouched bananas on the kitchen countertop. Every day I saw the bananas and reminded myself to look for that banana bread recipe but I didn't look. So many other things came up. I was making excuses. "Life stuff" was moving faster, yet in a strange way, more slowly, than I could manage.
The bananas were there and I saw them, rotting right before my eyes. I wasn't ignoring the bananas. I think I was trying to ignore having to do something about the bananas. I didn't want to deal with them.
You can ignore the black, spotted bananas that are practically camouflaged against the dark granite countertop for as long as you can, but something will eventually force your hand. Maybe you pick up the bananas off the counter to make room for a bowl and the skins shred apart from the stems under the weight of decay.
Maybe you find that banana bread recipe while looking for something else.
Maybe you finally find hard evidence of lies and dishonesty that confirm what was just suspicion that laid black and heavy on your heart for months.
Bananas may not actually be, but are marketed as, Quite Possibly the World’s Perfect Food. They had decomposed to just the point at which only by some act of God they could be salvaged, were stripped open, scraped from its skin, shredded, pounded and mashed into a slimy, pulpy mess, hurled into a floury fray, but finally, emerged from the heat, beautifully transformed.
This past year was one of the most uncomfortable, painful, hard, difficult, emotional, dramatic, heart-wrenching years I've lived through, but I think I've finally emerged from the heat.
I may not be beautifully transformed, but at least I got a blog post or two out of it.
You says
make please
thank you
Holly says
I love bananas...They are absolutely my favorite food (not just fav fruit). So there, one person who TRULY enjoys bananas
yaybanana says
Yeah, my dad loves em too. Buys them by the bunches (silly attempt at cheap humor).
Peter E Dant says
What is an OVERN?
Sarah J. Gim says
Peter:
an overn is a totally special oven that no one else has except me :)
Robert says
My son and I enjoy Banana's a great deal. between us, we eat at least 7-10 pounds every week.
Sarah J. Gim says
Holy Smokes, Robert! how many bananas is that? 7-10 pounds?! at least it's bananas, and not...um, potato chips :)
Zulfikar says
Yum :) Love that recipe and am gona endulge myself in a little bit of that today.
And oh ya, the overn is the special place to cook a perfect Mini Chocolate Chip Banana Bread ;)
Harleysmom says
My mother in law cannot make her banana bread without it falling in the middle. I think she's over mixing it or...not using baking powder? any ideas?
Anonymous says
It isn't completely baked. If edge is getting finished first, maybe the oven temperature needs to be lowered. Use a tester in the center to see if it is ready to remove from the oven.
Vivian Boroff says
If the edge is browned and the center is still mushy turn the oven off but leave it in for an additional 15 minutes then re-test with a toothpick. Also it would help to use an inexpensive oven thermometer to make sure that your oven is hitting the right temperature.
Sarah J. Gim says
Hey Harley's Mom:
a comment from Hannah/Bittersweet on twitter:
"Usually has to do with using too much leavening and/or too much liquid"
Kristina says
I love bananas. There. I've admitted it. That said, I get why you wonder. But they are satisfying in a starchy way that an apple never is and excellent for blending into a smoothie.
Regarding the falling banana bread, my best guess would be not enough or expired baking powder.
Azra says
I cannot wait to try this out. My dad loves banana bread, I'd like to see what he'd think of the change in the level deliciousness. :D
james says
what the fuck are you talking about, bananas are the shit
Sarah J. Gim says
oh good, then if we ever go on a camping trip together, i never have to worry about eating them.
Angela says
Bananas are the ONLY fruit I like. I am not a fruit person... much more of a veggie person, but ohhhh man do I love bananas.
Sarah J. Gim says
Angela: How strange that you only like bananas! What about sweet, tart berries? Or just straight up tart citrus? But I do agree, I love vegetables, too. :) Next up for us, zucchini bread
tammi says
you are a great writer - glad to have stumbled across you
Xylene2301 says
I know a raw-food-only vegan who eats 8 bananas at a sitting...
BananaLovers says
We love bananas, in fact there is not a day that can go by that a bit of sunshine comes into our lives in the form of a beautiful-bright-elongated self-contained vitamin-full fruit. A bunch goes through this house every 2 days.
Over-ripe??? ... thanks for the photo ... we always wondered what that would look like. No offence, but what a terrible thing to do to bananas ... in a cake ... no thank you. pass.
Here in Europe (Belgium and UK) some small markets and "corner" shops now are offering "bananas-by-the-piece" at the till/check-out in place of candy and gum. The idea has become quite popular very quickly. Europe loves bananas.
Dusty Lee says
Well obviously you don't eat a banana when it's brown like you would a yellow banana. However in order to make banana bread properly, the bananas must be over ripe to impart the proper sweetness and flavor into the bread. If you suggest to any baker that they use yellow bananas in their bread, they'll laugh in your face, whether in the USA or Europe. The USA "loves bananas too:,,,, smug guy.
StrangerKiss says
I love bananas...always have. I did a raw food thing (with the Raw Divas) and ate LOTS of bananas. More bananas than I would have thought possible to eat at one sitting. I would have thought I'd be turned off but now, even though I'm not doing raw anymore, I love them more than ever. I usually eat 2-3 a day!
Thanks for the lovely recipe...can't wait to try it. Always need ways to use those overripe bananas.
Anonymous says
fuck you i love bananas
Anonymous says
wow, couldn't you of just posted the recipe and not wasted my time by posting your life story before hand?
I like bananas.
Anonymous says
Congratulations on being completely rude about it as well. If you don't want to read it, then don't, but don't be an arse.
Rod Francis says
Coooooooool bananas ..... they are the TOPS !!!
You can do anything and everything with bananas, as simple as wrapping them up in thin bread wraps - those with sweet teeth - with honey, to hot chocolate banana muffins, to fruit salads, raw - cooked ...
U name it - U
Can't beat BANANAS !!!
Cheers very delightful piece ...
rod f
Jackie says
I stumbled upon your recipe while searching for banana bread, we are about to embark on a lengthy road trip and I though it would be a lovely thing to have. I've read your blog several times since finding it last night and I've got to say, I'm so glad you made it through!
I'll be making the bread but it's only because the way you presented it speaks to me so deeply. Thank you.
Libby says
Oh I LOVE bananas! I buy them every time I grocery shop. <3
I also love chocolate chip banana bread, so I'll have to try this.
Gabrielaskitchen says
Uzbeki foreign exchange students loooove bananas- at least the girl who stayed with my family loved'em. She ate three a day. Apparently they're still a luxury food item in parts of Uzbekistan. Also- you're recipe sounds great....my bananas always turn into bread or muffins or milk shakes. I have to sneek them into my diet.
Mexicana says
Made the recipe in Torreon, MX. Used milk & vinegar as substitute for buttermilk. Only have one regular sized pan. Gas oven. The bottom stuck to bottom of pan and top was not fully baked. Tastes good, but not aesthetically pleasing.
Tanya says
This recipe looks delicious. I love chocolate chip banana bread. Can't wait to make this recipe.
Sarah J. Gim says
Tanya: Please do soon, and make sure to let us know how it turns out!
Nicole says
Your description of buying bananas at the grocery store made me laugh so hard! That is EXACTLY what happens to me and I feel the same way about them.
Christine says
I am smiling for several reasons as I post this. A- I'm happy that I found your fun food blog! B- I found your blog after googling "banana bread" because of the guilt I felt at holding 3 mushy blackened bananas over the trash can... I didn't have the heart to throw them away and C- My husband and I just fought over the last slice of banana bread and I won! Super delish, I baked it about 4 hours ago and now it's GONE! :)
Sarah J. Gim says
Nicole: I have since learned to ignore the siren call of the bananas. Though recently, I have taken to gazing for an extra second at those teeny baby bananas. Stupid biological clock or something.
Christine: SO glad to read that you finished off a banana bread in four hours. I think there is an olympic gold medal for that. Okay, maybe a silver.
MHorneM says
WOW! Thank you for posting this recipe! I was searching on the web and came across your site. My husband and I (he's more of the baker!haha) just baked them and are in awe of how good they are!! We love this recipe it's so easy. I'm enjoying a slice w/melted butter all over& it's pure heaven. Mmmmmm..... sooo good. :)
Sarah J. Gim says
MHorneM: Normally, I toast a slice of banana bread just to get the toasty, caramelly edges all over, then spread it with some cream cheese, but for some reason, I feel *bad* about doing that on this Banana Bread because it has chocolate chips in it. But hell, if you're eating this with melted butter, then I am eating mine with cream cheese!
Joe says
Just made this today as well. A few minor changes to fit my needs, and it was great. Used 2% milk instead of buttermilk, used butter instead of oil, and baked it as a whole loaf. No problems, good rise, and happy eaters.
Cindy says
when baking as a whole loaf, what's the suggested baking time?
amy says
I feel the exact same way as you do about bananas...Then again I guess I'm just finicky when it comes to them. Banana bread and banana candy...I can handle. : P : ) I should try this sometime....When/if I get bananas in this house.....
Sarah J. Gim says
amy: I would say baking time for quick bread in a standard-sized loaf pan could be anywhere from 45 minutes and up. I would set the time for 45 minutes, check it with a wooden cake tester, and go from there...
Melanie Adamek says
This really is the last choc chip banana recipe I will ever need!! It is so delicious I have made it many times. Thank you so much!!
katie says
PLEASE tell me where you bought your mini chocolate chips. I have only been able to find them in bulk online. For some reason, I cannot find minis at any store around here, but I'm willing to head closer to LA if you can tell me where to go!
Sandy says
I have to say, this was a real disappointment. I followed the recipe exactly, and when filling up the mini loaf pans, I was concerned about how full they were. By the time they had cooked for 15 minutes, they were overflowing all over my oven. After cooking for 35 minutes, the batter was like pudding. By the time the center cooked, the tops were burned, and my oven was a complete mess from the overflowing batter. I really don't think you cooked these loaves in mini loaf pans.
Abigail @ Sugar Apple says
Sandy - your mini loaf pans were probably smaller than those that Sarah used. They can vary greatly in size. I've got some that are just a little smaller than my regular loaf pans and some that aren't much bigger than a large cupcake.
It might help if the recipe specified exactly the dimensions of the loaf pan used so that readers would know which size to use.
And I love bananas BTW.
Rachel says
Sandy
It sounds like your mini loaf pans were smaller than the ones pictured. Next time, don't over fill them and you should be fine.
Derek K says
I'd agree with Abigail & Sandy. Sounds like you've got super mini loaf pans. If that's the size you've got, fine, just means you can end up with lots more loafs.
:)
ABC Dragoo says
Oh, I love bananas! With my irish oatmeal in the morning, as a snack and YES, most of all... I LOVE them in banana bread.
My mom has been making the same recipe since I was a girl - and now I make it as an adult whenever I happen to have 3 bananas around that didn't get gobbled up. I just recently posted my recipe on EAD Living: http://www.elizabethannedesigns.com/living/2010/03/04/abcds-banana-bread-recipe/ check it out -- I am going to use your inspiration and instead of the walnuts use chocolate chips --!--
Violet says
I make this from time to time, but no matter what I do, I get the same result; the chocolate chips sink to the bottom and stick to the pan, ruining the cake. Tried chilling the batter, dusting the chips, pouring them on top before baking. The second the batter warms up, the chips fall right to the bottom.
Sarah J. Gim says
violet: you might need to use mini chocolate chips. perhaps the regular sized ones are too big?
Violet says
Might be. Wasn't aware there was that big of a difference, but guess there is. Forgot to say thank you for the recipe. :)
Monica in Arizona says
Hi all, this was fun reading the comments .... minus the unnecessary rude and crude comments. There are other more appropriate web sites for such crass commentary.
Ok a few comments, the sinking of the chocolate chips could possibly be alleviated if the chips were tossed with a bit of the flour to coat them and for sure use the mini's.
Those of you who would like to reduce the fat and NOT affect the taste or texture try using Lecithin. Lecithin can be a valuable supplement to support cardiovascular health, circulatory health, and proper nervous system function. I use it in all my bread baking and any other baking I do. You use it in the same measurement as recipe calls for, cup for cup.
Thank you for your blog Sarah. Did you see the movie JULIA CHILD it was about a woman that was blogging Julia Child through her iconic cookbook? How is it working for you?
Make it a good day
Autumn says
We often buy bananas, as they are great on-the-go snacks for my 4 & 5 year olds...but...somehow we never get them used up as fast as we should...so..when the bananas start to turn too brown, I throw them into the freezer. Whole, not peeled or anything...and after a couple of months, my son will open the freezer and notice 4-5 in the door and yell "Mom..time to make banana bread"!..(to thaw, just put in a large bowl in the refrigerator over night, or until thawed) ..they are also really easy to 'peel'..you just split open one end, and it slides right out, and mashes very easily!!..(my family has done this for many generations!)
Robert Jacobson says
Good to know that I'm not the only one with a mild obsession with Banana Bread.
My official recipe for a regular B.B. loaves
2 cups of mashed bananas (the darker the better)
1 cup of sugar
2 cups of flour
1 stick of butter
1 teaspoon of vanilla
2 eggs
1/2 teaspoon of baking1 teaspoon of salt
1 cup of semi-sweet chocolate chips
1) Hit play on any Banana Bread Records recording
2) Put the ingredients into the bowl: mix & mash
3) Spray aluminum baking pan with- non sticking baking spray
4) Preheat to 350 degrees.
5) Bake for 1 hour
6) cool to taste or freeze for storage
King August says
At the time of writing, I have three mini-loaf pans cradling a divine mix of your recipe. Must I say that this is my first stab at baking, and I can't wait to taste these. I am a big fan of chocolate chip banana bread. Thank you for the recipe, and the start of my obsession in baking.
cindy says
just googled banana chocolate chip bread and found your recipe the last recipe I'll ever need. Giving it a try! thanks
Amy says
I am a person that truly loves bananas and anything that calls for bananas! Banana nut bread is one of my favorites though-- and add chocolate chips to it and I'm in Heaven! Cant' wait to try this recipe---- YUM!
-Amy
Elements Papers
Amy G says
Found your blog while searching for banana bread recipes, of course. I never usually read the blogs before the recipes. I usually just scroll straight to the recipe. But for some reason this morning.....maybe I was trying to put off the chore of actually getting up from the computer & using those brown bananas that have stared at me for the last few days.....but I actually read your blog. I completely enjoyed your eloquent little story on bananas! So much that I'm still sitting here contemplating it, and haven't yet gotten up to try the recipe! Anyway, just wanted to let you know I thought the writing was wonderful!
Sarah J. Gim says
amy, you might be one of only 7 (maybe 8?) people who actually read the entire post, including my very own family :) so, thank you! you've inspired me to perhaps write a real blog post again... (lately, juts been posting pictures...)
xo
Toni says
DELICIOUS. It was everything I hoped for and more! I used a regular loaf pan and it took almost an hour to cook, but it was *worth* the wait. I need to figure out how to keep the chocolate chips suspended throughout -- but even with many sunk to the bottom is was wonderful. Thank you!
Lisa says
You can keep chocolate chips suspended throughout the bread by doing the following: before you add them to the batter, toss them in a bowl with a bit of flour. Once they're evenly but lightly coated, toss them in the batter...at the very end, just before it goes in the oven. :)
Marcia says
This was the best banana bread recipe I have ever tried. The bread came out moist and yummy. Everyone kept coming back to second and third helpings. The bananas I used were completely black and I think that made the bread even better!
Sarah J. Gim says
marcia! i can't tell you how good it makes me feel to read your writing that! thank you! and especially on a crazy morning when i needed some affirmation ;)
shana says
That's crazy talk! I love bananas! I like 'em in cereal, bread, smoothies, and sundaes.
Rachel says
Bananas by them selves are ok but man do I love banana bread!
Stephanie Flaig says
This bread is crazy good!
Carla says
I love bananas. Not when you first get them, and I never buy them green. I get them on Mondays or Tuesdays, when they've reached the point of getting the brown freckles, and the stores think no one will want them, and wrap a few big bunches together and sell them for a buck. Those freckles are the indicator of 'finally ready to eat' time. Sometimes, I buy them, break them into pieces, spread them in a single layer on a pan, and stick in the freezer. They then go into a zip-type bag and get used up in smoothies. Ripe bananas are da BOMB!
Sarah says
i have asked my local grocery stores for their over-ripe bananas, but they never keep them! i wonder what they do with them... seems so wasteful!
shae says
This is the best recipe ever. This is my first and last banana bread recipe. The first time I made it my kids and I ate a loaf within 20 minutes and starte on our second one. I took a loaf to work and my co-workers went crazy. Now when I take it to work I have to sneak it in as everyone wants their own loaf and there is never enough to share. I am so happy that I have this recipe. Thanks for posting it.
Dusty Lee says
Everyone I know loves bananas. I've never heard of them being so disliked as you say they are. Along with apples, they're (if properly ripened) are one of the sweetest fruits. They're a great way to sweeten cereal, oatmeal, or smoothies without adding suger. This bread looks good, but I'm gonna skip the chocolate and put in walnuts instead.
Glykes1927 says
Yum, yum sounds great
Claire Bailey says
I made this today as one big loaf, it took about 1hr10min. I swapped out the milk for yoghurt, 1/2 the white sugar for dark brown, added 1Tbsp of molasses and 1/2tsp of molasses. It is delicious. I had been trying to find a recipe I had bookmarked on an old computer, but this came out better than that one. Best. Banana. Bread. Ever. Thank you. And to think I may have passed it up if I hadn't liked your story to go along with it.
Oh, I also freeze old bananas too, then if I want to make a smoothie I take a peeler to them and it saves adding ice cubes or anything like that, they make it go nice and creamy.
Asma says
I really enjoyed reading your blog. I accidently came over your site while looking for Hash browns. keep going girl. :)
Shauna says
Best recipe I have found. I am also using this recipe to substitute healthier options. Today I used wheat flour instead of white, low fat buttermilk, egg beaters, apple sauce instead of vegi oil. Delicious! - It boosted the fiber/potassium and lowered the fat/calories. I mad 21 muffins from the measurements above and it is around 140 cal per muffin with 4 grams of fat.
law firm utah says
I hope I didn’t say something wrong! I really think it’s a great recipe
and great use of cinnamon. I didn’t even realize that cinnamon isn’t
traditionally in banana bread because I’m the only one in my family who
has ever made banana bread and I load almost everything with cinnamon.
Miller Kristenleigh says
We also fall into the bananas browning up on the counter pitfall. It just seems like I should be eating them but once they get spotty , I don't care for the taste. Unless they get re-engineered into chocolately banana bread heaven that is... THis really is the last banana bread recipe you'll ever need. I've made this 5 times since I discovered your recipe and each time is better than the last. Plus mini loafs are cute!
Diana says
Thanks for this recipe, Sarah! I made it, bookmarked it, and have been using it ever since. I made a few modifications to up the health factor (or to feel slightly better about not sharing!) Perfect recipe for 12 muffins @ 20 minutes
-1 c wheat, 1/2 c white, 1.4 c soy flours
-1/2 c brown sugar, 1/2 c white sugar
Thanks again!
Sarah J. Gim says
Thanks for sharing your substitutions on the banana bread, Diana! I've been thinking of doing the same... using whole wheat and buckwheat flours... good to know yours came out perfect!
Patsy says
I made this recipe tonight and it was delicious! I followed the recipe exactly (except that I added 1 1/2 c. milk chocolate toffee bits instead of the mini chips) and I came out with 4 loaves. Bonus!! I also had to bake it for about 42 minutes. Thanks for a great recipe!
Patsy says
That should have read "milk chocolate covered toffee bits"
PollyWoggy says
Fabulous chocolatey banana bread recipe! Yup, I think you've hit on a winner here........I didn't have mini loaf pans, but made two loaves in 'regular size' pans. Also, if you don't have buttermilk on hand, you can add a tsp of vinegar to regular milk, and it works out great! Thanks!!!!