• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mexican Dessert Recipes

    Banana Chocolate Chip Bread

    Published: Feb 17, 2016 · Updated: Nov 9, 2022 by Maggie Unzueta

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

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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

    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.

    Table of Contents

    • 1 More Delicious Desserts
    • 2 To freeze this bread:
    • 3 Hungry for More?
    • 4 Banana Chocolate Chip Bread
      • 4.1 Ingredients
      • 4.2 Instructions
      • 4.3 Nutrition
          • 4.3.0.1 Maggie Unzueta

    More Delicious Desserts

    • Panque de Nuez
    • Mantecadas
    • Jericalla
    • Marranitos
    Banana Chocolate Chip Bread

    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.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    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 minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 1
    Calories: 2933kcal
    Author: Maggie Unzueta

    Ingredients

    • 4 bananas ripe
    • 2 eggs
    • ½ stick of butter
    • 1 teaspoon vanilla
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 ½ cups flour
    • 1 cup sugar
    • 1 teaspoon cinnamon
    • 1 cup chocolate chips

    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!
    Maggie Unzueta
    Website | + posts

    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.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Day of the Dead Altar

    More Mexican Desserts

    • Empanadas de cajeta served on a large plate.
      Empanadas de Cajeta (Mexican Caramel Empanadas)
    • A hand holding a dulce de leche ice cream cone.
      Dulce de Leche Ice Cream
    • Strawberry Yogurt Popsicles sitting on a ice and surrounded by fresh strawberries.
      Strawberry Yogurt Popsicles
    • A container of Oreo Ice Cream in a container next to cones and Oreo cookies.
      Oreo Ice Cream 🍨

    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

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Tamara

      February 22, 2016 at 9:09 am

      Banana bread is a must in this house.

      Reply
      • Maggie Unzueta

        February 23, 2016 at 8:45 pm

        That’s awesome! 🙂

        Reply
    2. CourtneyLynne

      February 22, 2016 at 9:07 am

      Omg your Banan bread looks so yummy!!! I will have to give it a try!

      Reply
      • Maggie Unzueta

        February 23, 2016 at 8:46 pm

        Hope you do. Enjoy!

        Reply
    3. Angela Quisumbing

      February 20, 2016 at 3:54 pm

      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
      • Maggie U

        August 21, 2020 at 1:20 pm

        Glad you enjoyed this. It’s delicious!

        Reply
    4. Aarika

      February 19, 2016 at 10:39 am

      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
      • Maggie U

        August 21, 2020 at 1:21 pm

        The best combo! Glad you liked this recipe.

        Reply
    5. Les @ The Balanced Berry

      February 18, 2016 at 9:36 pm

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

      Reply
      • Maggie Unzueta

        February 19, 2016 at 9:05 am

        Me too. Simple and delicious. 🙂

        Reply
    6. The Southern Thing

      February 18, 2016 at 6:43 pm

      I love banana nut bread, and I bet this is even better!

      Reply
      • Maggie Unzueta

        February 19, 2016 at 9:06 am

        Both are excellent. Who am I to discriminate? LOL.

        Reply
    7. Brianne

      February 18, 2016 at 12:27 pm

      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

        February 19, 2016 at 9:07 am

        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
    8. Laura Lee Richard

      February 18, 2016 at 9:09 am

      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
      • Maggie Unzueta

        February 19, 2016 at 9:08 am

        Yes! Enjoy. 🙂

        Reply
    9. Maya

      February 18, 2016 at 8:29 am

      Umm seriously who doesn’t love banana bread (bad people that’s who!). Seriously though… making this today!

      Reply
      • Maggie Unzueta

        February 19, 2016 at 9:08 am

        Bad people. LOL! Hope you enjoy.

        Reply
    10. DeuxBella

      February 18, 2016 at 7:55 am

      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

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·