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Chocolate Chip Banana Bread

Does anyone ever go through a whole bunch of bananas? I feel like whenever I do buy them (for smoothies or whatever), I can never finish them before they turn a lovely shade of speckled black. But ever since I can remember, I’ve never thrown these black bananas out. Instead, when they are just past the point where you’d want to eat them sliced over cereal, well, that’s when they are just starting to get good. Yup, whenever I see two lonely black bananas on the counter, I just know. It’s banana bread time.

But not just any banana bread. There will be no nuts contaminating this loaf of love. Nope, this banana bread is speckled with mini chocolate chips.

Yes, chocolate chips. Breakfast doesn’t get any better than that!

But be warned, after eating this, you’ll find yourself hoping your bananas turn black! You’ll find yourself scouring the banana display at the store for the yellowest bananas, in hopes that they will ripen the quickest. When speaking of this banana bread, black bananas are pure gold.

Chocolate Chip Banana Bread

Yield: 1 loaf


1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 tablespoons milk or soymilk
1/4 cup water
1 3/4 cup flour
1 teaspoon baking soda
2 very ripe bananas
1/2 cup mini chocolate chips


Preheat oven to 350 degrees F. Grease and flour 1 large loaf pan. In large bowl, beat together all ingredients. Bake for 55 to 65 minutes, or until top is dark brown and cracked, and a toothpick inserted into the bread comes out spotless (unless you hit a chocolate chip, of course).

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27 CommentsLeave a Comment →

  1. 1
    Posted On March 6, 2008 at 12:34 am

    I love love LOVE making banana bread and I will gladly toss in some chocolate chips in there too. Any excuse to use chocolate is fine by ne :)


  2. 2
    Posted On March 6, 2008 at 3:28 am

    No nut contamination… love it! And nothing beats chocolate chips in banana bread. I’m bookmarking this recipe. Thanks!

    BTW, I love the simple elegance of your site design. The olive branch background image hanging into the content area is great.


  3. 3
    Posted On March 6, 2008 at 9:00 am

    I’m loving the “no nut contamination” – I don’t like nuts in banana bread either (or in brownies)

    Adding chocolate chips is one of my favourite twists to the banana bread recipe! The first time I tried it was because I didn’t have enough bananas, and needed something to make up the volume, haha!


  4. 4
    Posted On March 6, 2008 at 10:08 am

    Thanks Chuck! I just bookmarked your blog too… I’m in awe over that garlic you got! We recently moved out of California, and to our dismay the closest TJ’s is now 4 hours away (vs. 2.5 minutes where we used to live). Oh I wish we had one even more now after seeing that garlic!


  5. 5
    Posted On March 6, 2008 at 10:11 am

    It’s not that I don’t like nuts, but they just ruin the continuity of anything delicious, like banana bread and brownies!! It’s almost disappointing when you bite into a chewy brownie and hit a walnut. Might as well be a rock.

    Chocolate is surely the best way to make up for a lack of banana! Nice! :)


  6. 6
    Posted On March 6, 2008 at 12:20 pm

    I can very much see myself eating this in bed on a weekend morning.


  7. 7
    Posted On March 6, 2008 at 12:56 pm

    I can never go through a hole bunch of bananas for some reason either. I don’t really like banana bread, but if it has chocolate chips in it, I will have to make it next time. Thanks for the great recipes.


  8. 8
    Posted On March 6, 2008 at 1:36 pm

    I buy bananas specifically to wait for them to turn black, it always seems like it takes an eternity!


  9. 9
    Posted On March 6, 2008 at 9:20 pm

    That bread looks so delicious! I love any excuse to incorporate chocolate into my breakfast!


  10. 10
    Posted On March 7, 2008 at 12:03 am

    Have you forgotten already that your mom introduced you to banana bread with mini chocolate chips!!!!
    I have not forgotten the card you sent me for Mother’s Day that thanked me for never putting raisins in cookies, where only chocolate chips belong. Not too different from contamination by nuts!
    From one chocolate addict to another.


  11. 11
    Aunt Betsy
    Posted On March 12, 2008 at 10:14 pm

    Hi Lindsay, Is this your mom’s recipe or a different one? I can’t imagine a better one. We’ve been eating this for years and is it ever good. The only improvement would be a low fat version. Yes, we did put on a few pounds. I’m sorry to say that on the last trip to Morro Bay there was no chocolate chip banana bread around, but your Mom looked terrific. We did make the astounding granola (see recipe here)while I was there. It’s amazing, everyone, try it.


  12. 12
    Posted On March 13, 2008 at 10:27 am

    Hi Bettie Sue!! Yup, this is the same recipe, just with the substitution of soymilk for regular milk (doesn’t change it one bit).

    We actually made this last batch with part whole-wheat flour. Not low fat, but it makes you feel a little less guilty eating it!


  13. 13
    Posted On June 7, 2008 at 5:30 pm

    I love banana bread, I’ll try this one too for sure. What I like about banana bread – you almost can not ruin the recipe, every time I bake banana bread it turns out great. And I am not that great of a cook :)


  14. 14
    Posted On August 13, 2008 at 7:14 am

    I found your site on technorati and read a few of your other posts. Keep up the good work. I just added your RSS feed to my Google News Reader. Looking forward to reading more from you down the road!


  15. 15
    Posted On November 20, 2008 at 4:00 am

    simply delish ;v)


  16. 16
    Posted On January 16, 2009 at 5:36 pm

    Tried you recipe and it’s fantastic!

    Thanks again for a great banana bread recipe :)


  17. 17
    Posted On January 27, 2009 at 9:18 pm

    Sounds delicious. It’s in the oven right now… I’m a bit concerned, though… No salt??


    • Marina
      Posted On August 24, 2013 at 9:04 am

      yeah, that was my concern also. i’ve just made it and it was too sweet for my whole family.

  18. 18
    Posted On January 29, 2009 at 11:20 pm

    I hardly ever throw away ripe bananas, thanks to you! This recipe is great! :-)


  19. 19
    Posted On March 19, 2011 at 9:08 pm

    I tried this today. But the Bananas I had where too fresh so I mashed them and left a few chunks of banana.. Soooo yummy.. Im making more tomorrow. Thank youu!!


  20. 20
    Posted On October 8, 2011 at 2:02 pm

    I’ve been dealing with an early-fall cold, and for some reason, being sick makes me crave quick-bread like none other (perhaps because they are comfort food and require approximately 1/20th the effort of the yeast breads I usually make). I found this recipe while looking for something to scratch that itch, baked it, and I love it!!! I made a few mods, in case you’re interested:

    1. I added a third banana because I have the Free World’s supply of over-ripe bananas in my freezer and my husband may turn me out of house and home if they don’t start getting used. Because of the extra moisture, I had to leave it in the oven for the full 65 minutes, but it came out smelling like Bananas Foster! Yummmmmm!
    2. I used 6 tablespoons of buttermilk instead of milk and water because I didn’t see any acids in the recipe (aside from the chocolate chips, and I wasn’t sure that chocolate in solid form would work) and was concerned that the baking soda wouldn’t work without it.
    3. I doubled the amount of chocolate because DO I REALLY NEED A REASON? It is CHOCOLATE! (Actually, I did it because I only had giant chips on hand and needed a greater volume to have a more desirable distribution throughout the loaf.)

    Thanks for a great recipe! It is delicious, moist, satisfying, and exactly the comfort food I needed when I wasn’t feeling well!


  21. 22
    Posted On January 18, 2012 at 1:36 am

    Chocolates and Bananas!what could possibly be a better match?I will try putting chocolate chips on mine, now that I finally found a great banana bread recipe!:). Oh please do ignore my 1st post, I am terribly sorry I made a mistake! love your blog!keep it up!


  22. 23
    Marilyn Bergeron
    Posted On December 14, 2014 at 2:33 pm

    love your recipe for banana bread with chocolate changes req’d
    Thank you


  23. 24
    Posted On May 5, 2015 at 2:33 pm

    This is a really silly question, but iI am extremely new to baking, and i want to try this recipe.  Slight confusion of mine, flour, do i beat that in with all the ingredients, do i juat put that on side of pan with the grease, or do i do both?  Again sorry for the complete lack of knowledge I have right now!   Thanks, Nicole


    • Posted On May 5, 2015 at 2:35 pm

      The flour listed in the ingredients gets mixed in with the batter. The ‘grease and flour’ part of the instructions just means to coat the inside of the pan with grease (crisco or butter) then put a spoonful of flour in and tap it around so it sticks to all the sides and bottom, then dump out the excess. This is just a better way of making sure the bread doesn’t stick to the pan vs just butter.

  24. 25
    Posted On November 2, 2015 at 10:26 am

    please I noticed that yeast is not added to the recipe. and I don’t understand flour the a large loaf pan. please explain cause I will love to try it


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