Yield 6 servings Number Of Ingredients 9 Steps:

Preheat oven to 350˚F (180˚C). In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined. Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth. Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips. Bake for 50 minutes to an hour, or until a toothpick comes out clean. Cool completely before serving. Enjoy!

Number Of Ingredients 10 Steps:

Preheat the oven to 350°F (180°C). Butter a 9x5 (23x12.5cm) inch loaf pan and line with parchment. In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together. In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract. Combine the dry ingredients with the mashed banana mixture until just combined. Do not over mix. Fold in the cup of chocolate chips and spoon into the prepared loaf pan. Sprinkle the top with a handful of chocolate chips. Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack. Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.

Time 1h20m Yield 1 loaf Number Of Ingredients 10 Steps:

Lightly grease the bottom only of a 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan. Preheat oven to 350 degrees. In large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, salt and baking soda. Add butter, eggs and bananas and blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Time 1h50m Yield 8 to 10 servings Number Of Ingredients 14 Steps:

Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside. In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

Time 2h Yield One 9-inch loaf Number Of Ingredients 13 Steps:

Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray. In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined. In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined. Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar. Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil. Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

Time 1h30m Yield 20 Number Of Ingredients 11 Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Time 1h20m Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees. Grease and flour an 8 1/2-by-4 1/2-inch (6-cup) loaf pan. In a large bowl, whisk together flour, sugar, baking soda, zest, and salt. Mix in oil, eggs, and bananas. Stir in chocolate chips and nuts. Pour into pan. Bake until a toothpick inserted in center comes out clean, 70 to 80 minutes (tent loosely with foil if loaf browns too quickly). Cool loaf 10 minutes in pan; then turn out of pan and cool completely, right side up, on a rack.

Time 1h20m Yield 1 loaf (16 slices). Number Of Ingredients 12 Steps:

Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, buttermilk and vanilla. In another bowl, mix flour, baking powder, baking soda and salt; stir into creamed mixture. Fold in chocolate chips and, if desired, walnuts., Transfer to prepared pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack; remove paper.

Time 45m Yield 10 servings. Number Of Ingredients 10 Steps:

Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly. Beat in egg, bananas and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into banana mixture. Stir in 1/2 cup chocolate chips., Transfer to a greased 10-in. cast-iron or other ovenproof skillet; sprinkle with remaining 1/2 cup chocolate chips. If desired, top with dried banana chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.

Time 1h25m Yield 10 Number Of Ingredients 11 Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

More about “chocolate chip banana bread recipes”

Time 1h20m Yield Serves 6 Number Of Ingredients 0 Steps:

  1. Preheat your oven to 160C. Line a 900g (23x13x7cm) loaf tin with parchment paper. Then put your 2 ripe bananas in a small bowl and mash them with a fork until they are a lumpy liquid consistency.
  2. Cream the butter and sugar together, using a hand mixer or a stand mixer, until they are pale and well blended together. Then keep the mixer on medium speed and add the eggs one by one. Add the banana to this mixture
  3. Weigh out the flour and add the bicarbonate of soda and baking powder to the measured flour. Add this to the banana mixture, stir well until all lumps are gone. Then mix in the chocolate chips. Pour the batter into the tin evenly and bake for 55 mins. When baked let it cool for about 10 minutes then take out of the tin.