Just about everyone loves banana bread, and when you add in some chocolate chips, it’s even better! 🙂 So that’s why I made this Chocolate Chip Banana Bread—it’s dense and moist, and there are lots of yummy chocolate chips in every slice! I like using mini semi-sweet chocolate chips because sometimes regular-size chips sink in the batter while the quick bread is baking.
I’ve also made this loaf before with a glaze and more chocolate chips sprinkled on top, which is included as an option in the recipe below. I prefer making this bread in an 8×4″ loaf pan because the loaf 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!
Chocolate Chip Banana Bread
CHOCOLATE CHIP BANANA BREAD by NancyC
Makes one 8×4″ or 9×5″ loaf
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 Tablespoon milk or Half & Half (light cream)
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˚F. 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).
In a large bowl, cream softened butter and sugar together until light and fluffy. Add the eggs, beating well, then stir in the milk (or Half & Half) and mashed bananas.
In a medium-size 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˚F for 65 to 70 minutes for an 8×4″ loaf or 55 to 60 minutes for a 9×5″ loaf, or until toothpick inserted in center comes out clean.
Cool loaf in pan for 10 to 15 minutes before removing to a wire rack to cool completely. When completely cooled, you can top the loaf with a glaze if you like…
CREAMY GLAZE (optional)
1 cup powdered sugar
1 1/2 Tablespoons Half & Half
1/4 to 1/3 cup mini semi-sweet chocolate chips
In small bowl, blend powdered sugar and Half & Half until smooth and creamy. Spoon over the loaf, then sprinkle the mini semi-sweet chips on top. Let glaze set before serving.
Recipe from NancyC | nancy-c.com
The bread is so moist, dense, and chocolatey that it tastes wonderful even without the glaze, if you prefer it that way! Have you ever made banana bread with chocolate chips?
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Yum. I love banana bread but never thought to add chocolate chips to it. I’ll have to try it.
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