I thought I may have done this recipe before, feels like it anyway so I wasn’t going to post it. Turns out not after searching my own blog for it. 😉 I have a ton of overripe bananas that I add to the freezer for smoothies for the kids every time they have a sweet tooth. My freezer is full of bananas so I decided to make bread. I found on all recipes this Chocolate Chip Banana Bread recipe and it is definitely a keeper for future uses with these bananas. Simple ingredients always kept in the pantry. I wish I took more pics but I really thought I made this one before. Anyhow- this has a super soft center with nice crunch top- absolutely love! :)) I love that I can taste the cinnamon that I added to the bananas- I was a bit generous…..sort of….dropped it on there. ;p Kids loved it! :))
I did do a yogurt banana bread recipe before that you can check out with added peanut butter chips but I prefer this current one over it, less ingredients and really flavorful.
click on the picture :))
I”m not joking….lol
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ripe bananas, mashed
- 1 tablespoon milk
- 1 teaspoon ground cinnamon, or to taste
- 1/2 cup butter, softened (sweet cream)
- 1 cup white sugar
- 2 eggs
- 1 cup semisweet chocolate chips
- Add all ingredients to list
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5-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.