Banana Chip Bread is a bit of an easy and yummy variation on a traditional Banana Bread. Kids and adults alike will love this simple to make and very tasty bread!
If you are anything like me, you always have a couple overripe bananas hanging around in a bowl on the kitchen table. Most banana bread and banana muffin recipes call for three ripe bananas. So, if I have only one or two, I peel them and slip them into a freezer bag, adding to the bag until I get three and then start a new bag.
When you are craving banana bread or muffins, all you need to do is put a frozen bag on the counter to thaw and voila…three mushy, ripe bananas! Don’t be alarmed when you see the darkened, mushy bag of bananas…they are perfectly good to use and will give your bread and muffins a beautiful dark colour.
A partial bag of frozen bananas.
For this recipe, I had enough ripe bananas (overly ripe work even better) on hand, so I just used them.
Using a fork, mash the bananas until they are a thin consistency.
Use a fork to combine all ingredients.
Scrape batter into a loaf pan. This pan is a bit longer (5 ” x 13 “) than a regular loaf pan (5″ x 9”), we prefer a bread with a shorter height. If you use this sized pan the cooking time will be in the 45 – 50-minute range and with the normal size approximately 60 – 65 minutes.
Allow bread to cool for 10 minutes before removing from pan.
- 3 ripe bananas (overly ripe work even better!)
- 1 cup white sugar
- 1 egg
- 4 Tbsp. melted butter
- 1½ cups flour
- ¼ tsp. salt
- 1 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- In a medium bowl sift together flour, salt, baking soda; stir in chocolate chips.
- Set aside.
- In a large bowl and using a fork, mash bananas to a thin consistency.
- Add sugar and egg to mashed bananas, again using a FORK, combine well.
- Add melted butter and combine, again using the fork.
- Add dry ingredients, stir with a fork until well combined.
- Scrape into loaf pan (which has been prepared with cooking spray).
- Bake at 350 degrees F. for 45 - 65 minutes (depending on pan size) or until a cake tester comes out clean.
- Cool 10 minutes in pan, remove from pan and enjoy!!
As you can tell, I am a big fan of using a plain old, ordinary table fork with this recipe. I find it makes for a more even and a much lighter texture.
This bread is a staple in our house, I probably make this or the version without the chocolate chips (Plain Banana Bread) at least twice a month. It freezes very well and to help with thawing and serving, I always slice before freezing, reassemble and wrap well.
As always, if you have any questions at all, please don’t hesitate to ask and I will do my very best to answer.