Banana Chocolate Chip Loaf – my first independent foray in the kitchen – is still on regular rotation in my baking arsenal so many years later. Give it a try and I promise it will become a favorite in your family as well. This post was first published in 2010. Hope you enjoy this refreshing update to an old classic.
One slice of this delicious banana chocolate chip loaf quick bread does not really contain 1000 calories. The problem, however, is stopping at one slice.
I first stumbled upon this simple but deliciously comforting recipe when I was taking home economics during summer school. Our assignment was to find a recipe, prepare it, and then share it with the class. I found this banana chocolate chip loaf recipe in the San Jose Mercury food section and it’s been a staple of mine ever since. I can’t recall anyone I’ve ever made this for that didn’t like it. It always puts a smile on my family’s face.
You can make this quick bread as a full size loaf that you slice up or you can use a mini-loaf pan. One recipe will make 8 mini-loaves. One of my favorite ways to eat this banana chocolate chip loaf is with cream cheese as a sweet, quick breakfast. When you make this easy quick bread, be sure to eat some of the bread shortly after it comes out of the oven when the outside is a bit crunchy, and the inside is still warm and oozing with melted chocolate. You will find yourself saying involuntarily: OMG! Yummy.
Be sure to check out my variation of this classic recipe in my Banana Chocolate Chip Muffins with Roasted Strawberries post. My friend Jane Bonacci of the blog A Heritage Cook liked them so much she featured them for her weekly Chocolate Mondays post!
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Banana Chocolate Chip Loaf
- 2 cups flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup butter 1 stick, softened
- ¾ cup sugar
- 2 large eggs
- ½ tsp vanilla
- 1 cup mashed bananas 3 small bananas or 2 large
- 6 oz chocolate chips about ¾ cup
Preheat the oven to 350 degrees.
Combine flour, salt, and baking soda in a small bowl (I use a fork to combine – kind of a cheater’s sift).
In large bowl, cream the softened butter and sugar together by hand or with an electric mixer or stand mixer. Add the vanilla and eggs and beat it all together briskly again by hand with a whisk or with an electric hand mixer.
To the butter mixture, add the flour mixture alternately with the bananas, starting and ending with the flour. Then mix in the chocolate chips.
Pour into a large, greased and floured loaf pan. Bake at 350 degrees for 50 – 55 minutes.
Or you can make mini loaves by decreasing the bake time to 25 or 30 minutes. They’re done when either a toothpick comes out clean (except for chocolate) or they are light brown on the top.
To get the maximum happiness from those eating this bread, serve within an hour of taking them out of the oven or offer them up for breakfast with a bit of cream cheese slathered on top.