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Chocolate Chip Banana Bread II

Chocolate Chip Banana Bread II


"This is a really rich, dessert bread. Great for quick breakfast or warm with butter as a dessert. The walnuts may be omitted if desired."
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1 h 30 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
  3. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

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Read all reviews 625
  1. 822 Ratings

Most helpful positive review

This recipe is really good - I don't normally use shortening, so I substituted butter and it came out great.

Most helpful critical review

This was good! Very rich. Make sure you grease and Flour the pan. Mine stuck to the bottom! lol Only because it didn't say in the recipe.

Most helpful
Most positive
Least positive

This recipe is really good - I don't normally use shortening, so I substituted butter and it came out great.

Unusual mix! Added a tsp of banana extract for an extra boost of flavor and coated the chocolate chips with flour to prevent them from sinking to the bottom of the pan. Have made it for numero...

I hate when my family goes out and buys storebought mixes for banana bread. It's disgusting. However, with this recipe, I think I have stopped them for good. I substitute butter for shortening, ...

Amazing banana bread! I have been making banana bread for 12 years and have never had a bread turn out as moist as this one. I work for an extremely established restaurant and brought it in for...

Thank you Betty for sharing this recipe. My husband asks for it repeatedly. Although it is great as is I have found that it is a very forgiving recipe. You can substitute butter for shortening...

Oh my gosh! YUM YUM YUM!! This reminds me so much of the banana bread my grandma used to make. So moist! I followed a few other reviewers and used butter instead of shortening. I also made ...

All I have to say is WOW. I halved the recipe because I only had three bananas. Two of them were really on their last leg and I was hesitant to use them but maybe thats why these have such an ...

This is a delicious, moist banana bread. I omitted the walnuts and added extra chocolate chips! Wonderful! KAMY

very very delicious!!! my family really enjoyed this one!!! I plan to add a little Cinnamon next time.

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