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
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.
Both brown sugar and white granulated sugar are used in this recipe. Equal amounts of each are used.
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.
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.
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.
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.
Banana Bread with Chocolate Chips
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, at room temperature
- 1 eggs
- 1 Tbsp milk
- 3 ripe bananas
- 2 cups all purpose flour
- 1½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup mini chocolate chips
- Preheat oven to 350°F and grease a bread pan or line with parchment paper.
- Cream the sugars and butter together until light and fluffly.
- Beat in the eggs, vanilla and milk.
- Using a fork, in a separate bowl, mash the bananas.
- Stir bananas into wet ingredients.
- In another bowl, whisk the flour, cinnamon, baking powder, baking soda and salt together.
- Fold dry ingredients and chocolate chips into the wet until just combined. Don't over mix.
- Pour into prepared pan.
- Bake for 1 hour. Check if centre is cooked by inserting a toothpick or fork into the centre of the loaf. If it comes out clean, the bread is ready, if not, continue cooking for another 10 minutes and try again.
- Remove from oven and cool in pan for 5 minutes before removing and cooling completely on a cooling rack.
- Store in an airtight container or wrapped in plastic wrap.