What do you do when your bananas start to turn brown, speckly, and get really mushy? Don’t throw them away – make chocolate chip banana bread. Oh yeah!
I don’t know about you, but I don’t like anything that has a super strong banana taste. I’m really not to fond of fresh bananas. My son and husband can peel them back and eat them right out of the skins. Not this gal.
Despite the fact that I’m not a big banana fan, this bread is so freaking good! It has just enough banana flavor, but it isn’t overpowering. However, the ingredient that takes this bread to the “holy crap” level is the mini chocolate chips. Chocolate and banana is the perfect pairing.
Here’s an interesting fact for you. An unripe banana is full of complex carbohydrates, but as the banana becomes overripe the starch changes to simple sugars. And tastes sweeter. Kinda cool. So, the nastier the bananas the better for this banana bread.
I like to make 3 mini loaves instead of one big loaf. But, that’s completely up to you. If you decide to make the smaller loaves, the cook time will go down by about half. Also, since the sugar content in this bread is high, you’ll want to cover the loaves with foil once they get to the color you want on top. Otherwise, they’ll get REALLY dark.
These little guys freeze nicely too if you wrap them in plastic wrap, and then in tin foil before putting them in a freezer bag. But, this bread usually doesn’t make it to the freezer….just sayin’.
— If you want to try another recipe with mini chocolate chips, take a look at my coffee chocolate chip ice cream. So yummy. —
Chocolate Chip Banana Bread
- 3 mushy, ripe bananas
- 1 1/4 cups sugar
- 1 stick unsalted butter, melted and cooled
- 2 room temperature eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 4 oz mini chocolate chips About 1/3 of a bag
Preheat oven to 350 degrees. Spray 3 mini bread pans (or one regular size bread pan) with cooking spray.
Put the bananas and sugar in a large bowl. Beat the crap out of them with a hand held mixer - about 2 minutes. It should almost look like soup.
Add the melted butter, eggs and vanilla and continue to mix until well incorporated.
Scrape down the bowl and add your dry ingredients. Again, mix until incorporated. Put the mixer down, unplug it, and lick the beaters 🙂
Add the mini chocolate chips by gently folding them in with a spatula. I always eyeball the ratio of batter to chips and add more if I want more chocolate.
Pour the batter into the pans, making sure they're equally proportioned. This will ensure they cook evenly.
If you're using 3 pans, it will take about 20 - 25 minutes, depending on your oven. I'd start checking them at 15 minutes. Remember to put the foil on top of your loaves around that time so they don't get super dark.
If you're making one large loaf, it will take 45 minutes to an hour. I'd start checking at the 35 minute mark. And just like the mini loaves, put your tin foil on when you do your first check.
When they're done, place the pans on a wire rack and let them cool for about 5 minutes. The bread will start to pull away from the pan. Then, take the bread out of the pan and let it cool on the wire rack.
I like to serve it a little warm so the chocolate is all melty. With a cup of coffee.
This recipe is adapted from a recipe in The Bakesale Cookbook: Quintessential American Desserts.