Banana Bread with Dark Chocolate Chips

June 25, 2012 | 4 Comments

Chocolate Chip Banana Bread in Pan

My girls and I were over at a friend’s house the other day for a play date/mom date. While our kids were playing nicely in her yard, she brought out a plate full of banana bread slices slathered with butter. The banana bread  was so moist and delicious, I asked her for the recipe, again.  I have eaten my friend’s banana bread many times before, and each time I eat it, I ask her for the recipe. This recipe is an adaptation of the banana bread recipe on my friend’s inspiring blog,  See Mommy Do It.

I have changed the recipe a bit, depending on what I have in my pantry. I used a 6 mini muffin pan for this recipe.  Normally I have regular sized loaf pans. I like to bring meals to new mom’s, and at this time, all my loaf pans are visiting other homes.

Banana Bread with Dark Chocolate Chips
Recipe type: Quick Bread
Author: Jillian
  • 3 medium sized ripe bananas, mashed
  • 3/4 cup beet sugar
  • 1/4 cup grapeseed oil
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • butter to grease loaf pans
  • 1/2 cup dark chocolate chips
  1. Preheat oven to 350 degrees. Grease 6 mini loaf pans with butter. Mash bananas in large bowl. Add sugar, and oil, and egg and mix well. In another bowl, whisk together flour, baking powder and baking soda. fold in dry ingredient with wet, just to combine. Add chocolate chips and fold in, just to combine. If you over mix ingredients, your quick bread will not be as light and fluffy as you would like. Divide ingredients between 6 mini loaf pans, muffin cups, or large loaf pan. Bake for 40-55 minutes, depending on your vessel, or until toothpick comes out clean. Enjoy this rich delicious banana bread with your family and friends.

Chocolate Chip Banana Bread Batter

Chocolate Chip Banana Bread Strawberries


4 Responses so far.

  1. Dawn says:

    No egg? Also no indication how long to bake it for. It’s in the oven right now so I hope it turns out, lol.

    • Jillian says:

      Dawn, Oh my goodness, I just saw your comment. I have been taking a little break for a few weeks, because my family and I have been passing around a bad cold. I just went back into my Banana bread with dark chocolate chips post and saw I left off the end of the recipe and the egg. So sorry. I am wondering how yours turned out without the egg. Please email me back, and let me know. I am usually much more thorough, and test and re-test my recipes, and read and re read my posts before posting. Please don’t give up on me because I made a mistake. Please keep reading my blog, trying my recipes, and making helpful comments. I can use all the help I can get. :D Happy cooking and eating!

  2. Danielle says:

    Hello Jillian

    I just made your wonderful Banana Bread recipe and made a couple of tweeks to it.
    I used a normal loaf pan and added in all the almond pulp I had left over from making almond milk a few minutes before. I didn’t have grapeseed oil so I used olive oil instead and I only had two ripe bananas but the bread is deliciously moist and high in protein because of the almond pulp addition. Thanks so much for the recipe. Oh I also baked it for about an hour and some change likely because of the almond addition.

    • Jillian says:

      Hi Danielle! Thanks for visiting my blog and taking time to make a comment. I know not everyone’s pantry is the same, so I always enjoy reading about changes people make to my recipes. Almond pulp sounds like a delicious, and nutritious addition to this recipe, not to mention it ups the moistness, I can’t wait to try it. Please keep visiting and making comments, I love to read them. Cheers!

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