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Chocolate Chip Banana Bread

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April 4th, 2009 · Print Print

Chocolate Chip Banana Bread from Sugarlaws

Sometimes the best recipes are the simplest.

I always buy bananas with such high hopes, thinking that I (or Chad) will snack on them, will eat them in sandwiches with peanut butter, and that they will not sit on my kitchen counter turning brown for a week and a half.

Yet, they always do.

But that day before you throw them away, when you’re thinking to yourself, “those bananas are just about the most disgusting thing I’ve ever seen,” just wait.

Because that should be the day you make banana bread.

By that time, the bananas are so ripe and mushy that they’ll almost liquify in your batter, creating the best, moistest, most flavorful banana bread you can make.

It’s possible, I think, that I secretly understand that every time I buy bananas as snack, it’s really just a calling to make banana bread a week later. But even if that’s true, would that be so bad? Judging from the speed at which we ate this loaf, I think probably not.

Chocolate Chip Banana Bread from Sugarlaws

Chocolate Chip Banana Bread

INGREDIENTS
1/2 cup canola oil
1/3 cup brown sugar
1/2 cup white sugar
2 eggs
2 large overripe bananas
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate bits or chocolate chips

DIRECTIONS
Preheat the oven to 350 degrees. Spray a 1.5 pound loaf pan with cooking spray.

In a large bowl, stir together flour, baking powder and salt. In a separate bowl, cream together the bananas, white sugar and brown sugar. Stir in eggs and the canola oil and mix until blended. Stir banana mixture into the flour mixture and beat until incorporated. Stir in the chocolate chips.

Pour the batter into the loaf pan, and bake for about 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Allow the bread to cool, then slice and serve.

Makes one loaf.

Chocolate Chip Banana Bread from Sugarlaws


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Tags: breads · Breakfast and Brunch · food



29 responses so far ↓

  • 1 Maria // Apr 4, 2009 at 10:15 am

    I am always up for a thick slice of banana bread. Looks wonderful!

  • 2 Eliana // Apr 4, 2009 at 11:17 am

    This looks wonderful.  Makes me think of banana bread and tea on a lazy Sunday morning.

  • 3 Sean // Apr 4, 2009 at 11:43 am

    It’s been too long since I’ve made banana bread. Thanks for the delicious reminder!

  • 4 Pearl // Apr 4, 2009 at 11:48 am

    looks so yum.

  • 5 Elyse // Apr 4, 2009 at 12:09 pm

    Mmm, this bread looks fabulous.  It’s never a bad thing to use your uneaten bananas for such a great purpose.  I mean, who doesn’t love banana bread?!  And, it’s always sure to get eaten.

  • 6 Mara @ What's For Dinner? // Apr 4, 2009 at 5:11 pm

    YUM!!! Thanks for the recipe :)

  • 7 Bridget // Apr 4, 2009 at 6:02 pm

    Yum!  Bananas and chocolate…great combination.  Fruit makes it healthy, right?!?

  • 8 VeggieGirl // Apr 5, 2009 at 5:50 am

    Holy yum simplicity.

  • 9 Rachel // Apr 5, 2009 at 9:32 am

    Wow, this looks really good. I used to make banana bread a lot but it seems everyone in my family is eating bananas more lately so now I never get the chance!
    I think I’ll have to stock up on Canola oil and chocolate chips incase the opportunity ever arises… although I don’t suppose the chocolate chips will last long enough. :)

  • 10 Kim // Apr 5, 2009 at 6:04 pm

    I live by myself so there is but so much banana bread I can make and I do so often also to keep the banana’s even longer what I do is peel the guys and then put them in rum for a few days or so (I’ve kept them up to two weeks in the frig this way). My other favorite way to use up those “seasoned” bananas is to make a soup called One of each.

  • 11 stephchows // Apr 6, 2009 at 9:52 am

    Bananas are the best to bake with. I always buy extra so I have a continual supply of brown ones on the counter :)

  • 12 Kate // Apr 6, 2009 at 12:59 pm

    I always buy bananas with the hope that they will get ripe enough to make banana bread but a banana loving toddler and a fruit loving husband quash my dreams.  Maybe if I hide them?

  • 13 Kristen // Apr 7, 2009 at 7:25 am

    this bread was fantastic (I should stop by more often for samples of your baking, Katy!) – though I’m intrigued by Kim’s recommendation of rum soaked bananas!

  • 14 Nirvana // Apr 7, 2009 at 11:15 am

    This banana bread seems like the most yummy comfort food ever :) Can’t wait to make these!!!

  • 15 ttfn300 // Apr 10, 2009 at 6:06 pm

    haha, lovely!  i have the opposite problem, i eat bananas all teh time and never have enough left over for banana bread :)

  • 16 Monica // Apr 12, 2009 at 11:30 am

    Made it. Love it.

  • 17 Deb // Apr 17, 2009 at 8:29 pm

    My Grandmother always made her banana bread with chocolate chips. It’s the best

  • 18 Karly // Apr 20, 2009 at 6:51 pm

    I have a big pile of rotting bananas sitting on my counter just waiting for me! :)

  • 19 Tara // Apr 20, 2009 at 9:09 pm

    Yum! I love the idea of adding less sugar than my regular recipe… and I have always just eye-balled it when it comes to substituting whole wheat flour for some of the all purpose! I do like to add a lil wheat germ, and almost always add (when it’s on hand anyhow) a handful of shredded coconut. So delish! Thank you for sharing!

  • 20 Katelyn // Apr 21, 2009 at 10:54 am

    In the ingredients list you say baking powder, but in the directions you say baking soda. Which is it.

  • 21 Katherine // Apr 21, 2009 at 12:50 pm

    Beautiful bread.  I love chocolate chips in banana bread!

  • 22 ryan // Apr 21, 2009 at 5:01 pm

    man, oh man oh man that looks good. Banana and chocolate, one of my favorite combos. Too bad im allergic to both. Oh well, ceist la vie.

  • 23 Kelly // May 18, 2009 at 12:31 pm

    Thanks for the recipe!  Found your site looking for ways to use my nearly black bananas–can’t beat chocolate chip banana bread.  Off to make a couple loaves now!

  • 24 judy spencer // Jun 6, 2009 at 5:29 am

    How much baking soda is to be used in the choc. chip banana bread recipe? It seems to have been left out of the list of ingredients.
    Thanks,
    Judy

  • 25 Jes // Aug 7, 2009 at 10:58 am

    By far the best chocolate chip banana bread I have ever made. I lost the old recipe I had been using and decided it was time for a new one anyway. The only changes: I added a bit of cinnamon and cardamom (just a few dashes, nothing I would even worry to measure, but enough to taste) I was worried the bread would be more dry or not as naughty tasting with the wheat flour and canola oil BUT much to my surprise it was phenomenal. Even better than any of the old recipes I ever used for chocolate chip banana bread. This is simply one of the finest foods ever. Thanks so much! I really enjoy your blog! :)

  • 26 Greg // Sep 14, 2009 at 9:58 pm

    DO NOT USE BAKING POWDER, IT WILL NOT RISE!!!!  USE BAKING SODA, UNLESS OF COURSE YOU WOULD LIKE TO EAT A BRICK!

  • 27 katy // Sep 18, 2009 at 2:11 pm

    Greg — I made the recipe in the photo with baking powder and it rose fine.  Baking soda is usually only used in ingredients with an acid component, which this recipe doesn’t have — the baking soda reference in the original recipe was a typo.

  • 28 Tanya // Oct 8, 2009 at 2:46 pm

    YUM! This looks delicious, I love banana bread but I’ve never though about putting chocolate chips in it. What a brilliant idea. Can’t wait to make it.

  • 29 David // Dec 13, 2011 at 6:21 pm

    Chad? Seriously. Chad isn’t a boyfriend for a woman. Chad is either your cat or the “longtime companion” of the disgusting old queen who lives next door. LOL. Chad.

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