Sunday, August 23, 2009

Chocolate Chip Banana Bread

Original? No. Delicious? Yes.

Sometimes you need a baked little goodie waiting for you on the kitchen counter. Sometimes you need an excuse to have chocolate for breakfast. Sometimes you need to blithely enjoy a few slices of something conveniently called bread that's actually more like cake.

Whenever these needs arise (yes, needs), whip up a batch of this simple chocolate chip banana bread. It's the best day or two after you bake it, and it'll stay fresh for a long time if you keep it covered on the counter. It probably won't be around for long, though...

(P.S. The pan in the picture is a vintage Fire King glass pan...great Maumee Antique Mall find!)

Chocolate Chip Banana Bread (based on recipe from Better Homes and Gardens cookbook)

2 c AP flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
dash nutmeg
1/4 tsp salt
2 eggs
3 large or 4 medium bananas, mashed (1 1/2 c total)
1 c sugar
1/2 c canola oil
1/2 package mini chocolate chips (6 oz total)
1 tbsp AP flour

1. Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan.
2. In large bowl, whisk together 2 c flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In medium bowl, lightly beat eggs with fork. Add bananas, sugar and oil. Mix well.
4. Pour banana mixture into flour mixture. Stir until almost combined.
5. Combine chocolate chips and 1 tbsp flour in bowl. Stir well. (This prevents the chips from sinking in the batter.)
6. Add chips to batter and stir until just combined. Don't over stir, it will make the bread tough.
7. Pour into greased pan and bake for 60 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan. Remove loaf from pan after 15 minutes, if desired. When completely cool, wrap in plastic wrap. Slice and enjoy the next day.


  1. Looks very tasty and I love the vintage loaf pan.

  2. Cute post and nice photo. Wishing I had a large slice with some ice cold milk!


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