Chocolate Chip Banana Bread

Friday, January 6, 2012 - 
We buy a lot of bananas. Hubs takes one to work everyday. I sometimes take them. So when we buy with the thought that we each will take them, but it doesn't happen, we are left with (you guessed it), bananas. And these bananas get ripe. Over ripe. I'm not a fan of ripe bananas, so anything beyond normal ripe is just bad to me.

So what does one do? Freeze them of course. So when you have three over ripe bananas you can make banana bread. That's the thought. Sometimes it takes up to five frozen bananas for you to realize that you need to make banana bread, but that's okay. It happens.

Sometimes you might have extra chocolate chips hanging out in the pantry. Well, this girl likes bananas with chocolate. So why not toss that in too? Nothing like making some bread on a cold winter night!

Chocolate Chip Banana Bread
Note: recipe has been changed up, but original concept was from a recipe I found from Bon App├ętit via my Epicurious App. Here's the original, but below is my modified ingredient list.


  • 2 large eggs
  • 3/4 cup sugar
  • 1 cup smashed ripe bananas (about 3 medium)
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Lightly grease bread pan with butter and dust with flour. Cream together eggs and sugar in a large bowl until thick and light on high. I used my KitchenAid, but a hand held electric mixer works just as well. Mix in smashed bananas, oil and vanilla. Add dry ingredients and beat until just blended. No need to over blend here.

Bake in a 325 degree oven until golden brown on top and toothpick comes out clean. This was about one hour for me, maybe 55 minutes. I let it sit in the pan for a few minutes before allowing it to completely cool on rack. Cut, enjoy!