Chocolate “Chipper or Not” Banana Bread

Mmmm, the smell of banana bread baking, wafting through my home, is just a little piece of the tropics!  My bread is so moist, full of flavor, and just plain good!  But, I wanted to take it up a notch so I added some dark chocolate chips.  I’m not fond of nuts, but you can add it if you’d like.  This is a versatile recipe, dress it up or dress it down, it’s good any way you slice it….. 😉


Banana Bread without nuts or chocolate chip…..

4 Eggs
1 cup Vegetable oil
1 1/2 cups Sugar
2 1/2 cups All-purpose flour
2 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Salt
5 – 6 Ripe Bananas
1 tsp. Lemon juice
2 tsp. Vanilla paste or extract
1/2 – 1 cup Semi-sweet chocolate chips (I used dark chocolate chips in this recipe)
1/2 cup Walnuts, chopped


Preheat the oven to 350 degrees.  Lightly grease 2 loaf pans, set aside.   Peel the bananas and place them into a bowl, add the lemon juice, mix and mash them together.  The lemon juice will help to keep them from browning.  Set this aside.

banana9 banana10










In another larger mixing bowl, add the eggs.  Beat them for a bout a minute.  Add the oil and blend to combine well.

banana2 banana1










Add the flour, sugar, baking powder, baking soda, and salt.  Mix well to combine, about 2 minutes.











Next, add in the mashed bananas and the vanilla paste or extract.  Blend well to combine!











This next step is OPTIONAL!  You can either add the chocolate chips and nuts or not at all.  I actually made half with chocolate chips and half of the batter without.

TIP:  In a ziploc bag, add 2 tsp. flour; add the chocolate chips and toss them around coating them with the flour.  Add them along with the flour, into the batter and stir to combine well.  Doing this help to keep the chocolate chips afloat throughout the bread, instead of sinking at the bottom, when cooked.











I also had 1 lowly banana left and decided to cut it into slices and decorate the top of the plain banana bread, it’s not so plain anymore, LOL! 😉  Bake the bread for about 55 minutes to an hour and 5 minutes; depending on your oven or until a cake tester inserted comes out clean.










Allow to cool before removing from baking pan.


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