Chocolate Chip Banana Bread

I love banana bread. I can easily eat the whole loaf in one day. Just banana bread, no butter, no anything else, just the bread. Yummm. 
Just a side note:
You know what’s sad, those bananas, in the photo above, aren’t the ones I used, they aren’t over ripe. I collect mine in the freezer and I didn’t have any “fresh-over-ripe” bananas when I made this, so my bananas are really ugly. Not photogenic at all. I used yellow ones in the picture because I was embarrassed at how ugly my bananas are.
seriously over ripe-previously frozen bananas

3-4 over ripe bananas
1 stick (1/2 cup) of room temp butter
2 room temp eggs
2 cups of flour
3/4 cup of brown sugar
1 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla 
1/4 tsp cinnamon 
As many chocolate chips as you desire, I used about half a bag. 
(optional: a handful of white sugar for topping)
Preheat oven to 350*
Mix/mash your bananas and eggs together, add the butter and mix well. Next add brown sugar and vanilla. 
In a separate bowl combine  your dry ingredients, flour baking soda, salt and cinnamon.
Slowly add your dry ingredients to your wet, like a 1/2 cup at a time. You can just add all the dry but you risk getting flour all over your kitchen. 
Finally add your chocolate chips and put in a greased loaf pan.
Optional: sprinkle the top with white sugar to get a nice sugary crispy top.
Bake for about an hour (I am at high elevation so my cooking time is more than an hour, close to an hour and a half)
It’s done once a toothpick inserted into the center comes out clean. 
sprinkled with sugar,
see the bananas I didn’t really use
delicious yummyness 
and done!
on my cute little Japanese animal plate.

About alanamarie26

Marine Wife, Mom, Student. Trying to keep a household running while going to school full time.
This entry was posted in cooking, food, recipe. Bookmark the permalink.

3 Responses to Chocolate Chip Banana Bread

  1. Danafox says:

    I made two loaves of this recipe last night. The first I added the chocolate chips, the second I left them out. I used a whole mashed banana in each instead of just 3/4 cause I didn't want to waste it. The only thing I wasn't sure of is if the brown sugar was supposed to be a packed 3/4 or more loose. I packed it cause I figured being a little sweet was better than not. The first loaf was overcooked at 60 minutes so the second one stayed in the oven for about 50-55 minutes. I am taking these to the museum tomorrow so I will let you know what they think! Thanks for the recipe!

  2. Danafox says:

    Museum people loved this recipe! Thanks again!

  3. Danafox says:

    Museum people loved this bread! Thanks again!

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