I took this picture when I was home for Easter, so forgive the eggs and jelly beans in May.

I love chocolate chip banana bread. It combines my deep love of bread and chocolate into one perfect dessert (or sweet addition to Sunday brunch…). I’ve made many variations and tried various different methods to try and bake the perfect bread, and I think I’ve finally done it. I’ve adapted my recipe from this one. Now let’s get baking!


2 eggs beaten
1/3 cup milk
1 teaspoon lemon juice
½ cup oil
2 large, ripe bananas
1 teaspoon vanilla
1 ½ cup sugar
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
2/3 cup chopped walnuts
1 cup mini chocolate chips.
How To:
1. Preheat oven to 340 degrees.
2. Prepare your loaf pan by cutting a piece of parchment paper to fit the bottom, then grease the sides of the pan.
3. In a large mixing bowl, beat eggs.
4. Pour milk into a measuring cup, not quite measuring 1/3 and add lemon juice to the milk to let sit for 2 minutes.
5. Add oil to eggs and beat again.  Add milk and vanilla and beat again.
6. Mash bananas thoroughly and add to eggs, oil and milk.
7. In a separate bowl, sift sugar, flour, baking soda and salt together.  Slowly stir into wet ingredients.  Mix only until incorporated.
8. Fold in walnuts.
9. Fold in chocolate chips.
10. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes or until an inserted knife comes out clean.
11. Let cool for 30 minutes before serving. Make sure to wrap up the remaining bread (if there is any!) or store it in an airtight container.
Take Note:
1. It’s best to use mini chocolate chips so that they don’t all sink to the bottom of the bread.


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