Banana Chocolate Chip Bread Recipe -
Banana Chocolate Chip Bread Recipe
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Banana Chocolate Chip Bread
Super moist and delicious banana bread with chocolate chips. See more

Banana Chocolate Chip Bread

Recipe by  

"Super amazing banana bread. Moist and tasty!"

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
  2. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2012

I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it.

Most Helpful Critical Review
May 21, 2013

I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The bread tasted good.

Jan 25, 2013

This recipe worked out really well as muffins. I baked them for 22 minutes at the prescribed temperature. Very moist and fluffy. We'll make them again. :)

Jan 12, 2013

Super moist,easy, delicious and fast !

Feb 07, 2013

Everyone in my family LOVED this recipe. After seeing other reviews, I did use 1/2 cup white sugar and 1/2 cup brown sugar. I also added 2 tsp. of vanilla extract. My preference is to not add any more than the one tsp. of cinnamon, or it overtakes the other flavors in the recipe. This is a wonderful and delicious recipe I will use again and again!

Apr 23, 2013

I followed everyone's advice and added half brown sugar, vanilla, and less cinnamon. I think a tsp of cinnamon would have been fine, I couldn't taste it at all 1/2 a tsp. However, I didn't have a glass pan like it suggests so I used a metal one. The outside crust got a little too done before the inside was done. The crust was just harder than would be ideal. It wasn't burned tasting or anything but I'd suggest maybe a cooler oven for longer if you use metal. This was delicious and very easy!

Sep 03, 2013

I tweaked the recipe to be dairy free. I found one review that said instead of 1/2 cup butter, she did 1/4 cup butter and 1/4 yogurt. I don't do dairy, so I used a vegetable based butter and vanilla soy yogurt. I also did what many of the reviews said and used a combination of brown sugar, but instead of white, I used raw sugar. I also through in dairy free dark chocolate instead of semisweet chips. The bread is really good and it baked really well! I only needed 60 minutes. I'm happy it turned out so well without using any dairy based products.

Apr 07, 2013

Absolutely wonderful! Didn't change a thing in the recipe other than making them as muffins. I baked fro 24 minutes and they were perfect.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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