Chocolate Chip Banana Bread

Guest Post by Royce of Bethesda, Md.

This recipe makes a very full loaf pan. If you skim a bit off the top for a few muffins, you can make your family happy by having some to eat right away. This also allows the bread to cook a bit faster with less risk of it being too raw in the middle when the top is pretty and brown.

  • 8 tablespoons (1/2 cup) unsalted butter, room temperature
  • 1 cup light brown sugar
  • 2 extra large eggs
  • 1-1/2 cup mashed ripe banana (about 3 large bananas)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 6 oz. semi-sweet chocolate chips
  • Preheat the oven to 350 degrees F. Grease a loaf pan liberally with cooking spray and set aside.
  • Cream the butter and the sugar together using an electric mixer. Add the eggs and banana; beat until just combined. In a small bowl, combine the flours, salt and baking soda. Add dry ingredients slowly to the wet ingredients and mix until evenly moist. Fold in the chocolate chips. Pour batter into the prepared loaf pan and bake on the middle rack for one hour. Test for doneness with a toothpick or cake tester. Remove loaf from the oven and cool on a rack for 15 minutes, then invert loaf from pan and allow to cool fully on cooling rack.
  • Quick Tips
  • 1. The original recipe calls for dark brown sugar and white chocolate chips. Avoid using milk chocolate chips, as the exposed chips on the outside are likely to burn. Dark brown sugar will give a slightly deeper flavor.
  • 2. You can also make muffins using this batter. Bake muffins at 325 to 350 degrees F for 30 minutes. You will need to watch them carefully to be sure they don’t dry out too much. Err on the side of underbaking for best results.
  • 3. Be sure to measure the mashed bananas to get as close to 1-1/2 cup as you can. The bread can get too mushy and underdone in the middle if you use too much banana.

About the Guest Author

Royce makes her Weekly Greens guest debut with a recipe that has literally caused some people to go bananas. She has brought a partially eaten loaf of this bread as a hostess gift, having had corners missing due to “testing” by her husband. A vegetarian for 15 years, Royce enjoys cooking bean soups to enjoy with good bread in the winter. In fact, even meat eaters love her vegetarian chili. She can’t live without Fage 2% Greek yogurt, perfect with granola for breakfast, adds protein to smoothies or acts as a substitute for sour cream. Royce lives in Bethesda, Md. with her husband and two young daughters.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 1 loaf

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