Banana Bread with Chocolate Chips

Moist with lots of banana flavour, this Banana Bread with Chocolate Chips is an easy recipe that you can make with only three over-ripe bananas.

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Perfect Way to Use Over Ripe Bananas

There aren’t many ways to use over-ripe bananas. You could freeze them for use in smoothies, but if you want to use them right away, this recipe is a good way to use them.

One loaf of this bread uses up 3 ripened bananas. And this recipe is easily doubled or tripled.

Ingredients For Banana Bread with Chocolate Chips

No oil

This recipe is made with unsalted butter. No melting either, the butter just needs to be at room temperature. Non-dairy margarine can also be used in place of butter.

Sugars

Both brown sugar and white granulated sugar are used in this recipe. Equal amounts of each are used.

Dairy

Unlike some banana bread recipes, this one does not use buttermilk. Regular milk is used. It can be whole, 2% or skim milk. And there is only a small amount of milk which can also be replaced with almond, cashew or any other milk alternative.

Chocolate Chips

In this recipe, mini chocolate chips are used. But regular-size chocolate chips or chunks can be used. Dark, semi-sweet or milk chocolate can be used.

If you don’t have chocolate chips on hand, a chocolate bar can be used but breaking it into small pieces. Chocolate can also be omitted.

Vanilla Extract

Like almost any baking recipe, vanilla extract is added to this recipe. Sometimes I add brandy in place of the vanilla extract, which compliments the flavour of the bananas.

Other Ingredients

To round out the ingredients, you will need large eggs, all-purpose flour, baking soda, baking powder, cinnamon and salt.

Don’t Over Mix The Batter

Over-mixing the batter can result in poor end results for your banana bread. Only stir until all the ingredients are mixed in. If the batter is over-mixed, the banana bread may come out gummy. Then pour into prepared pan and bake immediately.

Which Size Bread Pan To Use

When making this Banana Bread with Chocolate Chips, a bread pan is used to bake the bread. A standard 8.5 by 4.5-inch pan is used. This is the size of the pan that the baking times for this recipe are based on.

A 9-inch pan can be used as well, but the baking times will vary.

Let Banana Bread Cool Completely

It is important to allow the bread to cool completely before slicing it. The middle of the bread will continue cooking slightly while cooking which will result in a better texture.

Also, making sure the bread is cooled before wrapping or placing it in a container helps to reduce the risk of banana bread moulding.

Serving Banana Bread

This banana bread can be sliced and eaten just as it is. Slice it as thick or thin as you like and enjoy. Or wrap it up and take it in school or work lunches.

It is great as a snack or for breakfast.

Spread some butter on it after heating it in the microwave for 10-15 seconds.

Make it into a peanut butter and jam sandwich. This is my son’s favourite way to enjoy this bread.

Storing Banana Bread with Chocolate Chips

Once cooled, the bread can be stored at room temperature in an air-tight container or wrapped tightly in plastic wrap.

Alternatively, the banana bread can be wrapped in plastic and placed in an air-tight container, then frozen for up to three months.

For another way to use ripe bananas try our Easy Banana Muffins.