Banana and Chocolate Chip Bread is a must in my house. The children love it, I love it and my husband loves it. This bread is ideal as a snack and doesn’t need butter as its moist, sweet and aromatic in one go. I add vanilla extract for a back ground flavour which works with the bananas and chocolate chips.

Banana and Chocolate Chip Bread

Banana Bread is amazing on its own. Add chocolate chips and its seriously amazing.

4.92 from 115 votes

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Course: Bread, Side Dish, Snack

Cuisine: British

Keyword: Bake, Bananas, Chocolate, Dairy, Fruit

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: Slices

Calories: 226kcal

Ingredients

4 large bananas brown and very ripe
125 g caster sugar brown is best
2 large eggs free range whisked
10 g milk chocolate chips small/smashed into bits
175 g plain flour
125 g unsalted butter
1 tsp vanilla extract
½ tsp bicarbonate of soda
1 ½ tsp baking powder

Instructions

Preheat your oven to 180C/375F/Gas Mark 4
Line a loaf tin 8.5inx4.5inx2.5in with greaseproof pare and lightly butter. Leave overhang all round the tin to help with removing the loaf once baked.
Add a small saucepan over a medium heat and add the butter to melt.
125 g unsalted butter
Cut the bananas into slices and add to a mixing bowl. Using the back of a fork, mash the bananas.
4 large bananas
Add the melted butter to the bananas along with the caster sugar and mix thoroughly.
125 g caster sugar
Add the vanilla extract and then add the eggs and stir all together.
2 large eggs, 1 tsp vanilla extract
Add the flour, baking powder and baking soda through a sieve and gently fold everything together.
175 g plain flour, ½ tsp bicarbonate of soda, 1 ½ tsp baking powder
Add the bashed chocolate chips (optional) and gently fold in as evenly as possible.
10 g milk chocolate chips
You need to be gentle now as you want as much air in the mixture as possible.
Pour the bread mixture into the prepared loaf tin and place in the preheated oven for 45 minutes.
After 45 minutes, the loaf should have risen, and the top be slightly springy. To test the bread is fully cooked, push a metal skewer into the thickest part of the loaf. If it comes out clean, then it’s cooked if not put it back into the oven for another 5 – 10 minutes and checked again.
When ready, remove from the oven and leave in the loaf tin for about 10 – 15 minutes before removing using the greaseproof paper as aids to lift the bread.
Place on a cooling rack to cool.

Nutrition

Banana and Chocolate Chip Bread