Chocolate Chip Banana Bread

This is my supersized recipe for a classic family favorite.

My family loves this recipe. In fact, we love it so much that this is actually a doubled recipe so that it actually lasts more than one sitting. I also love that I don’t have to worry when bananas go from green to black overnight. In fact, the riper the bananas get, the better because ripeness means sweetness, and the sweeter the bananas are, the less sugar required to make the bread sweet. Just freeze your overly ripened bananas whole, peel and everything, for at least 3 days, then defrost them for 3-4 hours before using them. I also added flaxseed meal and used whole wheat pastry flour so I don’t have to feel so guilty about enjoying something so sweet and delicious.


**Avocado oil will result in a moister bread, while canola oil will make it more dense.


Preheat oven to 350°F.

Mix flour, flaxseed, baking powder, baking soda, cinnamon, and nutmeg in a big bowl. Set aside.

In a food processor or blender, squeeze bananas out of the peel (liquid and all), add oil, eggs, and sugar, and blend until mixed. I don’t enjoy chunks of banana in my bread so I blend it really well, but you can just mix together or blend for a shorter time if you like chunks.

Combine wet ingredients and dry ones and mix well.

Add chocolate chips and mix again.

Pour mixture into a greased baking dish.

Bake at 350°F for 45-60 minutes, until a toothpick comes out clean. If the top starts to brown too early, cover with foil.

Once bread is fully cooked, take it out of the oven and let cool. Remove from baking dish, and if possible, wrap in foil, and refrigerate overnight. (I think it tastes better if you let it sit overnight before cutting into it, but to be honest, my boys rarely let me follow this step. They like to cut into it ASAP.

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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2 thoughts on “Chocolate Chip Banana Bread

  1. This sounds delicious! We have so many brown bananas right now and my freezer supply of bananas is getting a little crazy. I’m going to try this today 🙂 I like the idea of using whole wheat pastry flour; besides being healthier I think the slightly nuttier flavor would be nice. It’s never something we have on hand so I usually just make my own by adding some cornstarch to the whole wheat flour.

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