Recipe by iggytakahashi
"Super amazing banana bread. Moist and tasty!"
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ripe bananas, mashed
ground cinnamon, or to taste
semisweet chocolate chips
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.
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.
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. :)
Super moist,easy, delicious and fast !
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!
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!
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.
This bread was excellent. I also followed everyone's advice and used 1/2 brown (I actually used dark brown) and 1/2 white sugar. I added a 1/2 teaspoon more cinnamon, 2 teaspoons vanilla and used 4 bananas which I believe made it just that more moist and delicious (not to mention I had 8 bananas I wasn't going to eat and didn't want to throw away 2). I ended up making 2 loaves and added walnuts to one. Lastly, I used a metal pan coated with unsalted butter for each loaf, turned the oven off at 55-60 minutes and let it continue baking while cooling which prevented the burnt or hard outside while also not sticking to the pan. I will definitely keep this as a favorite and make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Chocolate Chip Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 141
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