Banana Chocolate Chip Bread Recipe

Name: Banana Chocolate Chip Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bananas large very ripe, 250g, well mashed; 1/3 cup canola oil; 1/2 cup granulated sugar 100g per 1/2 cup; 1/4 cup light brown sugar 50g per 1/4 cup, packed; 2 large eggs; 1/2 teaspoon vanilla extract; 1 1/2 cups all purpose flour; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup chocolate chips

Servings: persons

2 bananas large very ripe, 250g, well mashed
1/3 cup canola oil
1/2 cup granulated sugar 100g per 1/2 cup
1/4 cup light brown sugar 50g per 1/4 cup, packed
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

1
Preheat the oven to 350u00b0F.
2
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3
Place the mashed bananas, canola oil, granulated sugar, brown sugar, eggs and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
4
Add the flour, cinnamon, baking powder, baking soda and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
5
Fold in the chocolate chips and then pour the batter into the loaf pan.
6
Bake the bread for 55-65 minutes on the middle rack until a toothpick inserted in the center comes out clean.
7
Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
8
Check to see that bread is done. Remove from oven or add time as needed.
9
Allow the bread to rest in the pan for 10 minutes and then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days or in the freezer for up to 3 months.

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kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bananas large very ripe, 250g, well mashed, 1/3 cup canola oil, 1/2 cup granulated sugar 100g per 1/2 cup, 1/4 cup light brown sugar 50g per 1/4 cup, packed, and more.

Yes, Banana Chocolate Chip Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Chocolate Chip Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions