Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I confess, I don’t really like chocolate in my banana bread. I prefer it straight up and traditional with lots of banana flavor and walnuts. This one, my kids love. What’s not to love if you’re a kid? Bread, banana and chocolate? I have been baking on a regular basis so that they can have a treat in their lunchboxes. Some of their favorites are blueberry zucchini muffins, pumpkin bread and banana bread.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Then they’ll say, “when are you going to put cookies in our lunch? Some kids get cookies in their lunch, ya know”….and I say well they’re probably the pre-packaged junky store-bought kind. I bake you homemade treats all the time. No response…. Sigh.

I always end up with 2 or 3 bananas at the end of the bunch that get nice and ripe and this bread is very easy to whip up….but this is probably the last time I will make it for a while because pumpkin bread is taking over! Woo hoo! That’s right, let the pumpkin recipes begin!

And I can assure you that you will not find me putting chocolate in my pumpkin bread…not gonna happen. Enjoy!

Chocolate Chip Banana Bread

These are on my list to try next

Morning Glory Muffins

morning-muffins-ck-1634764-l

(photo credit: Cooking Light via My Recipes.com)

Chocolate Chip Banana Bread

INGREDIENTS:

  • 1/2 cup coconut oil (or can sub butter or veg oil)
  • 1 1/4 cups sugar
  • 2 eggs
  • 2-3 very ripe bananas, mashed
  • 1/4 cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups white wheat flour or whole wheat pastry flour (can sub all-purpose)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups mini chocolate chips

DIRECTIONS:

  1. Grease a 9x5 inch loaf pan with cooking spray and line the bottom with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl beat coconut oil and sugar until crumbly. Add eggs, beating well after each addition. Stir in bananas, buttermilk and vanilla.
  3. In another bowl, combine flour, baking powder, baking soda and salt; stir into creamed mixture until well combined. Stir in chocolate chips.
  4. Pour batter into prepared pan. Bake at 350 for 60-65 minutes or until a toothpick inserted in center comes out clean (I cover with foil after bread is lightly browned around 35 minutes). Cool for 10 minutes on a wire rack. Remove from pan and continue to cool.
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Question: Chocolate in your breads? Yay or nay? Have you made any pumpkin recipes yet?

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Comments

  1. Mmmmm!!!! I could see this being even more delicious with peanut butter chips in this bread too – But then it might just turn into a dessert more than a bread! LOL
    GiGi Eats Celebrities recently posted..A Soup Even The Clueless Can Make!My Profile

  2. Bananas, chocolate chips and bread – fabulous combination!
    Angela @ Happy Fit Mama recently posted..Do I Really Want to Do That Again?My Profile

  3. YES! i want this now!!!!!
    Linz @ Itz Linz recently posted..easy macaroni and cheese casseroleMy Profile

  4. Yum! I absolutely love choc chip banana bread, and this recipe looks fabulous. I’ll have to try it soon!
    Tiff @ Love, Sweat, & Beers recently posted..WIAW: Find of the season!My Profile

  5. NOM. I think i have everything on hand! Going to have to make it this weekend.
    Madeline @ Food Fitness and Family recently posted..WIAWMy Profile

  6. I absolutely LOVE banana bread! Drool.
    Kierston @candyfit recently posted..Patience…My Profile

  7. This looks delicious and definitely one that my kids would eat! We actually just made them chocolate banana bread the other day and they gobbled it up so quickly.
    Christine @ Love, Life, Surf recently posted..Coffee TalkMy Profile

  8. Love the ingredients and everything about this delicious looking banana bread!
    Ari @ Ari’s Menu recently posted..Peanut Butter Cup MacaronsMy Profile

  9. Christie says:

    Question for you… why do you cover it with foil part way through?

    Making this now but had to sub applesauce for coconut oil since I barely had any left. I am sure it’ll still be delicious- come on, it’s got chocolate (I used dark, mmmm)!

    • Melanie Flinn, MS, RD says:

      Hi Christie! Covering it with foil just prevents it from getting too brown on top. Hope it turned out ok!

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