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Banana Chocolate Chip Bread

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Soft, moist, and absolutely delicious. This Banana Chocolate Chip Bread is incredible! You might need to make two. It will be gone in minutes.
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Banana Chocolate Chip Bread next to bananas

Michele, my sister-in-law, is one of the sweetest people in the world. Completely selfless and way too giving. She would give you the shirt off her back. I think she gave my son just as many gifts for Christmas as we did. She could make friends with anyone. I couldn’t have asked for a better sister-in-law. I’ve heard some horror stories about other people’s in-laws. Definitely thank my lucky stars for my husband’s amazing family. On one of Christopher’s trips back to the Empire State, Michele sent him home with some banana bread.

Bananas only last 2-5 days in the pantry before they are ripe. Then you have to stick them in the fridge and use between 5-7 days. OR, you can freeze them, but they only last 2-3 months in the freezer. Defrosting takes no time at all. For me, it’s easier to stick them straight into the freezer and use them up later. It’s right about this time of the year that my freezer is well-stocked with frozen bananas. Smoothies are great, but they get old after a while, don’t they? Michele inspired me to pull out my Banana Chocolate Chip Bread recipe.

Banana Chocolate Chip Bread - with a cup of coffee, this makes the best breakfast. Mama Maggie's Kitchen


Baking Tray
It had been years since I made my Banana Chocolate Chip Bread recipe. You can also add walnuts and more chocolate chips, if you like. Or separate the batter into two mini loaf breads and bake for 30-35 minutes, or until the toothpick comes out clean. I highly recommend baking two loaves and freezing one. (See below for freezing instructions). When you have overnight guests, take it out of the freezer and wow them at breakfast with homemade Banana Chocolate Chip Bread and a large pot of coffee. Hope you enjoy, and CHEERS to good families.


Bakeware
Banana Chocolate Chip Bread

 

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Banana Chocolate Chip Bread - soft, delicious, moist and perfect for breakfast. Mama Maggie's Kitchen

Banana Chocolate Chip Bread

Soft, moist, and absolutely delicious. This Banana Chocolate Chip Bread is incredible! You might need to make two. It will be gone in minutes.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1
Calories: 2933kcal
Author: Maggie Unzueta

Ingredients

Instructions

  • Preheat oven 350 degrees F.
  • Butter and flour 9x5x2 ½-inch metal loaf pan.
  • Beat the butter until fluffy.
  • Gradually add the sugar.
  • Add the eggs, one at a time.
  • Beat in mashed bananas and vanilla.
  • In a separate bowl, whisk baking soda, baking powder, flour, sugar, cinnamon.
  • Coat the chocolate chips with 1 tablespoon of flour and set aside.
  • Combine the dry ingredients to the butter mixture. Mix well.
  • Add chocolate chips. Mix to combine.
  • Pour batter into prepared pan.
  • Bake for 1 hour, or until toothpick comes out clean.
  • Turn out onto a rack to cool.

Nutrition

Calories: 2933kcal | Carbohydrates: 580g | Protein: 44g | Fat: 54g | Saturated Fat: 30g | Cholesterol: 355mg | Sodium: 1525mg | Potassium: 2517mg | Fiber: 24g | Sugar: 371g | Vitamin A: 1180IU | Vitamin C: 42.2mg | Calcium: 553mg | Iron: 14.3mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


Saran Premium Wrap
Ziploc Bags Box

To freeze this bread: Wrap individually in plastic Saran wrap, then wrap in foil paper. Put inside a plastic freezer bag. Defrost on the counter or in the fridge overnight. You can bake it for 15-20 minutes to warm it up. The loaf will last for 3-4 months in the freezer.

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. DeuxBella

    OMG this looks so amazing!! I am definitely going to try this when my mom comes to visit me! We always made bread together growing up! Thanks for the recipe!

    Reply

  3. Laura Lee Richard

    Oooooo, we love Banana Chocolate-Chip Bread! We make it now and then, and this recipe looks great! Baking from scratch….that’s what we like. Thanks for the great tips for freezing!

    Reply

  4. Brianne

    This looks so good! And seems fairly easy / healthy. I’ve been attempting to up my baking skills lately, so I will definitely need to give this a try!

    – Brianne

    Reply

    • Maggie Unzueta

      I don’t bake enough. I think it has to do with living in a warm weather area and a hot oven. This recipe is so easy. You can’t mess it up!

      Reply

  6. Les @ The Balanced Berry

    I am definitely a sucker for chocolate chip banana bread. I love how simple the ingredients are in this recipe!

    Reply

  7. Aarika

    5 stars
    I love the combination of chocolate with banana. This looks like a super scrumptious bread. I can’t wait to try this recipe. Thanks!

    Reply

  8. Angela Quisumbing

    Chocolate + banana + peanut butter = my fave combination. I can do without the PB on this one 😉 Your bread looks so moist and yummy. I can’t wait to try this!

    Reply

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