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.
This one of those recipes that disappears as quickly as I make them, and Banana Chocolate Chip Bread is definitely one of them. In our busy house, with everyone coming and going at different times, I always appreciate bakes that work just as well for breakfast as they do for an afternoon snack. This lovely loaf has become one of those reliable favourites that never lasts long on the kitchen counter.
Ripe bananas often seem to appear all at once in a large family. Instead of letting them go to waste, I turn them into something everyone looks forward to eating. The natural sweetness from the bananas creates a wonderfully soft loaf, while the chocolate chips add little pockets of melted chocolate throughout every slice. As a result, each bite feels comforting without being overly rich.
One of the things I enjoy most about this bake is its versatility. It fits perfectly into a packed lunch, serves as a quick breakfast on hectic mornings, or offers a welcome treat with a cup of tea after a long day. Meanwhile, the children happily grab a slice after school, and the adults rarely resist having one as well. Everyone seems to find their own favourite time to enjoy it.
The aroma alone makes this bread worth baking. As it cooks, the sweet scent of banana fills the house, followed closely by the rich smell of warm chocolate. Before long, family members begin wandering into the kitchen to ask when it will be ready. That wonderful smell creates a cosy atmosphere and makes the whole home feel warm and welcoming.
Although the loaf feels indulgent, it also makes sensible use of ingredients that might otherwise end up in the bin. Overripe bananas actually produce the very best flavour, so there is no need to throw them away. Instead, they become the secret ingredient that gives the bread its wonderfully moist texture and naturally sweet taste.
Another reason I return to this recipe so often is that it stores beautifully. It stays soft for several days when kept in an airtight container, making it perfect for busy weeks. Furthermore, individual slices freeze exceptionally well. I simply wrap them separately and take one out whenever someone needs a quick snack or an easy breakfast.
Serving ideas are wonderfully simple too. A warm slice tastes delicious on its own, yet a little butter melts beautifully across the top. Alternatively, you can enjoy it alongside fresh berries or a spoonful of Greek yoghurt for a more filling breakfast. During colder months, I sometimes warm a slice for a few seconds before serving, which makes the chocolate chips wonderfully soft again.
This loaf also travels well, so it makes an excellent addition to picnics, family gatherings, school bake sales or weekend trips. Because it slices neatly, everyone can help themselves without creating too much mess. Consequently, it has become one of my favourite bakes whenever I need something dependable.
Banana and Chocolate Chip Bread
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.