Chocolate Chip Banana Bread

I adapted this banana bread recipe from one I saw at Lovin’ from the Oven, making a few small changes. I’ve also made it before with a glaze and more chocolate chips sprinkled on top, which is included as an option in the recipe below. The bread is dense and moist, and there are lots of yummy chocolate chips in there! I like using mini semi-sweet chocolate chips because sometimes regular-size chips sink in the batter while quick bread is baking. I like making this bread in an 8×4″ loaf pan because it turns out fuller. If you use a 9×5″ loaf pan, your loaf will be a little flatter. But the bread tastes great either way. This recipe makes 1 loaf.

CHOCOLATE CHIP BANANA BREAD by NancyCreative, adapted from Lovin’ from the Oven

Makes one 8×4″ or 9×5″ loaf

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs
1 Tablespoon milk or half and half
3 very ripe medium-size bananas, mashed
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour an 8×4″ or 9×5″ loaf pan (I’ve tried it in both size pans, and an 8×4″ loaf pan makes a nicer-looking, fuller loaf but you need to add about 10 more minutes to your baking time).

In large bowl, cream softened butter and sugar together until light and fluffy. Add the egg, beating well, then stir in the milk and mashed bananas. In a medium bowl, stir together the flour, salt, baking powder, and baking soda. Blend the flour mixture into the banana mixture and stir just enough to evenly combine. Fold in chocolate chips.

Bake at 350 degrees for 65-70 minutes for an 8×4″ loaf or 55-60 minutes for a 9×5″ loaf, or until toothpick inserted in center comes out clean. Cool loaf in pan for 20 minutes before removing to a wire rack to cool completely. When completely cooled, you can top with a glaze if you like…

CREAMY GLAZE (optional)

1 cup powdered sugar
1 1/2 Tablespoons half and half
1/4 to 1/3 cup mini semi-sweet chocolate chips

In small bowl, blend powdered sugar and half and half until smooth and creamy. Spoon over the loaf, then sprinkle the mini semi-sweet chips on top. Let glaze set before serving.

The bread is so moist, dense, and chocolatey that it tastes wonderful even without the glaze, if you prefer it that way!

It’s a great loaf to make for breakfast or brunch…or top a slice of it with a scoop of ice cream and hot fudge sauce for dessert!

Linked to Sweets for a Saturday.

14 thoughts on “Chocolate Chip Banana Bread”

Pat February 7, 2011 at 9:23

Looks and sounds delish! Thanks so much for sharing ~

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katshealthcorner February 7, 2011 at 10:54

This looks AMAZING!!! 🙂

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UrMomCooks February 8, 2011 at 8:06

I have been craving banana bread! When you say “dense and moist” you are talking my language! And chocolate chips are a bonus!

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thecookingnurse February 12, 2011 at 1:47

I love the glaze on top, this takes banana bread to a whole new level!

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Tracey @ The Kitchen is My Playground July 16, 2011 at 4:18

Looks great! I recently made (& posted about) a version of this, too. Think I’ll take your advice and use mini chocolate chips the next time … it looks like they get better dispersed than the regular-sized chips. Thanks for sharing!
Tracey @ The Kitchen is My Playground

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Butter, Basil and Breadcrumbs May 18, 2014 at 7:36

I have this in my oven right now… 🙂 My kitchen smells… so… banana-y!! I didn’t have mini chocolate chips, so I’m using regular size milk chocolate chips! I cannot wait to try it!!

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nancyc Post authorMay 18, 2014 at 8:08

Hope you and your family like it, Prudy! 🙂

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1. Butter, Basil and Breadcrumbs May 18, 2014 at 12:08
  
  Oh my goodness… So moist and delicious!! Wonderful recipe… :-). Emailing you, ok?
  
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  1. nancyc Post authorMay 18, 2014 at 12:22
    
    That’s great to hear you like it! 🙂 And feel free to email anytime!
    
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    1. Butter, Basil and Breadcrumbs May 19, 2014 at 7:48
      
      Note to self: Bake two loaves at a time… it lasted about five minutes after it was glazed and then photographed! They inhaled it!!
      
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Lyzzy August 13, 2020 at 12:01

I have been using this recipe since 2013 and made probably 50+ loaves so far. After more than 7 years, I am finally able to make the bread without having to look up the instructions. Throughout the years of several boyfriends and roommates/housemates, THIS bread has been a great way to make my loved ones happy 🙂 Thank you NANCYC!

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