Banana bread with chocolate chips: A delicious twist on a classic

Did you learn to bake banana bread in the last few years and want to experiment with some classics? You’d be happy to know that chocolate chips pretty much go with everything, especially banana bread. Banana bread is perfect for a snack at tea time or midnight with any delicious toppings or even just a thick spread of butter. It’s a great recipe for the kids to help with if they like to bake on weekends and during the holidays.

Making your banana bread with chocolate chips

Ripe or slightly overripe bananas are perfect when they have some black spots on them. Get the kids involved when softening them up with a fork. Mixing the dry ingredients gradually helps to reduce lumps and the chocolate chips give some texture and great flavours. Top a thick slice of banana bread with butter, cheese, whipped cream, jam or a combination of them.

Chocolate chips make everything better. Our banana bread with chocolate chips is a great family-friendly loaf of goodness for everybody.

Banana bread with chocolate chips recipe

5 from 1 vote

Recipe by Nokwanda Ncwane Course: Dessert, treatsCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Ingredients

• 3 3 ripe bananas

• ½ cup ½ granulated sugar (preferably brown sugar)

• ½ cup ½ cooking oil

• 1½ cups 1½ cake flour

• ½ tsp ½ cinnamon (optional)

• ¼ tsp ¼ salt

• 2 large 2 eggs

• 1 tsp 1 banana or vanilla essence

• 1 tsp 1 baking soda

• ½ cup ½ chocolate chips (optional)

Method

• Preheat oven to 180°C and grease a bread loaf pan. 
• Mash the bananas with a fork and set aside. 
• Whisk the oil and sugar for at least 3-5 minutes. Add eggs, one at a time and add vanilla/banana essence (depending on what you have) and beat well.  
• Sift the dry ingredients (cake flour, salt, baking soda and cinnamon).
• Gradually add the dry ingredients to the oil, sugar and eggs mixture.
• Fold in the banana and chocolate chips to the batter. 
• Bake at 180°C for a minimum of 45 minutes (because ovens differ) and keep an eye on the bread or until a toothpick or skewer is inserted and comes out clean.
• Allow the loaf to cool for at least five minutes before transferring to a wire rack. 

Notes

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