Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips. This banana chocolate chip bread is a real treat.
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Chocolate Chip Banana Bread Recipe
Classic Banana Bread is on the regular rotation at our house but when we’re craving chocolate, we make this Chocolate Banana Bread. It is the favorite of the children and we are quite smitten as well. Did I mention it’s EASY?
It’s hard to wait for this to cool so I wait until it’s just no longer hot! The aroma that lingers in your kitchen is incredible and your home will smell like Christmas morning. Pair a warm slice with a mug of coffee and your morning is made. This is an excellent breakfast bread but it also works as a dessert bread (because – the chocolate!).
Ingredients for Chocolate Chip Banana Bread Recipe
Be sure eggs, butter and bananas are at room temperature. If using frozen ripe bananas (we often freeze our overripe bananas for later use), thaw bananas overnight then let them come to room temperature.
Keep Those Old Bananas!
Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Mash bananas until they are a chunky applesauce consistency. Some texture is good in banana bread!
The Best Chocolate Chips for Baking?
We used semi-sweet chocolate chips since the bread was already plenty sweet with the overripe bananas and bit of sugar, but it really is based on preference. You can use milk chocolate for a sweeter bite or even bittersweet chocolate chips to cut down on the sweetness.
We used standard-sized baking chips but mini chocolate chips would also work. Use between 2/3 to 3/4 cup of mini chocolate chips based on how sweet your like your bread.
How to Make the Best Chocolate Chip Banana Bread:
You can use either a stand mixer, an electric hand mixer or even whisk this together by hand with a little extra effort.
- Cream together softened butter and sugar in mixing bowl
- Add 2 lightly beaten eggs
- Mash bananas with a fork and add them to the bowl
- Whisk together dry ingredients and add to batter
- Fold in 3/4 of chocolate chips and transfer to the prepared bread pan
- Sprinkle top with remaining 1/4 chocolate chips and bake
The chocolate banana bread batter should be thick and have small lumps of banana.
It’s marvelous how the chocolate chips stay gooey and moist long after the bread comes out of the oven.
More Banana Recipes to Explore:
- Classic Banana Bread – loaded with nuts and raisins
- Banana Muffins – the muffin version of this recipe
- Banoffee Pie – layers of cream, bananas and caramel
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is wonderfully moist and loaded with ripe bananas and melty morsels of chocolate chips.
Ingredients
- 1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 3 bananas (very ripe)
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips divided
Instructions
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Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
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In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
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Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended.
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In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to mixing bowl and mix until incorporated.
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Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Since the chocolate chip banana bread is my fave, I have made mini loaves and jus cut down the time to about half. That worked for me but since I’m high altitude, it takes a little longer for me. Hope this helps and thanks Natasha for such a great recipe
Thank you so much for sharing that with me, Gita! I’m happy you enjoyed this recipe!
Hi, I am trying this one today but in tinfoil pans in bulk, how should I adjust temperature and baking time? I would like to do 3-4 in oven at a time.
Hi Brenda, I haven’t tested that so you will have to experiment. I would check for doneness with the toothpick test at the recommended time and bake longer if needed.
Wow. Just the perfect moist banana-y treat.
I’m so happy you enjoyed that Fabiana!
I don’t have a loaf pan, can I use a casserole dish instead? It’s about the same size. Would I need to adjust temperature/cook time (or anything else)
Hi Dani, if it is about the same size, the bake time should be pretty close. If it is wider and the bread ends up shorter/flatter, it will bake faster.
I haven’t tried this recipe yet, but this looks delicious! My friend has been asking me to bake some banana bread because it’s her favorite, so I’m planning to make this next weekend.
Would it be alright if I use muscovado sugar, Ms. Natasha? I’m not so sure if it would greatly affect or change the taste (because muscovado is not so sweet), but I’m pretty sure it’s a good substitute.
Hi Stephanie, I haven’t tried using muscovado sugar yet to advise but I imagine that will work too. I would do an equal substitution of brown sugar – also, I would do packed brown sugar since granulated sugar is more compact. Your banana bread will be slightly darker but should still taste great.
Thanks for the advise, Ms. Natasha! I’m excited to make this! Yum, yum~
I couldnt wait for this to cool. It was so delicious! I added a dash of cinnamon and nutmeg to my recipe. Thank you!
This one is getting printed!
You’re welcome, Zach! Thank you for sharing that wonderful review with me!
My husband & I love this banana bread . So delicious! It’s moist and flavorful..chocolatey but the banana flavor still comes through. I freeze my loaf in individually wrapped slices so I pull one out when we’re ready. Very rich so we usually split a slice much to chagrin of my husband 🙂
I’m so glad you both enjoyed this recipe, Carole! Thank you for sharing that feedback with me!
Such a delicious cake. Really yummy and so easy to make. Thanks dear.
You’re welcome! Thank you for sharing that amazing feedback with us.
Good morning, can this be made in a Bundt pan? And would the cool time change?
Hi Char, I have not tested this in a bundt pan to advise. I worry it will be difficult to remove. If you experiment, however, I would love to know how you like this recipe!
Hi can i substitute the sugar with vanilla stevia liquid ? Hence also omit the vanilla extract or maybe reduce by half?
Thank u!
I haven’t tested this recipe with Stevia liquid to advise, with baking being such a science it’s hard to say. You might have to do an experiment to now if it’s going to work.
Absolutely hands down PHENOMENAL getting ready to make a second loaf this week the first one went fast.
Some very happy tummys would agree you must try this recipe!!!
A new family favorite and just in time for Thanksgiving and the Holiday season this recipe is truly a gift within itself!! Well done Natasha!!!!!! Thank you!!!
That’s so great! It sounds like you have a new favorite!
Absolutely, the best banana chocolate chip cake I ever made and believe me I have made a lot of banana bread big hit ,and your brownies also fabulous, thanks so very much
That is so awesome! Thank you so much for your good comments and feedback, Diane.
Hi Natasha, I will be using a glass baking dish to make this, will the baking time be the same or less? Ty
Hi Anna, the general rule of thumb is to reduce the temperature 25 degrees when baking with glass since it doesn’t heat up as quickly but gets very hot once it does heat up. We have made this banana bread in a glass dish and kept the instructions the same but the sides did get a little darker. It was still tasty, but reducing the temp might be a good idea.
Complimenti per le tue ricette sei bravissima. Ti seguo sempre
Thank you so much!
Hello Natasha,
I just made this cake
” a killing ” as my little girl says, suddenly she wants two for the snack of her sports club. !!!!!
Have a good day
Agnes
That’s just awesome Agnes! Thank you for sharing that with me!
I’m making this today!!!!! Love watching your videos!
I hope you love this recipe Bernadette!
I was told it was very good. Made two minor alterations. I used 1/3 cup of brown sugar and 1/3 cup of granulated sugar instead of 2/3 cup granulated. I also increased the vanilla to 1 tsp.
So glad to hear their comments that they loved it! Thanks for sharing some of the changes that you made to this recipe.
This is amazing! And it looks exactly like the picture if you follow the recipe exactly. Loved this so much and will definitely make it again. Thanks so much Natasha.
Isn’t that the best! Thank you so much for sharing that with me!
Simply delish!! The texture and flavor is amazing! I sprinkled walnuts with the chocolate chips and it was soo crunchy and with each bite!
Aww, that’s the best Maria! I’m so glad you enjoyed this recipe!
This IS the best chocolate banana bread recipe! I use to have another one from allrecipes.com, but now this tops it!! I can’t wait for more bananas to get overripe and try one with nuts. Thank you so much!!
That’s just awesome! I’m so glad yu enjoyed this recipe Zara!
My kids love it! It was a hit. Thank you for sharing your recipe and passion for baking these goodies.
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha
I tried this recipe of yours it’s just amazing ..
That’s so great! Thank you for sharing that with me!
What changes should I make for high altitude baking?
Hi Peggy, I haven’t tested this at high altitude. There are some great resources online for high altitude baking modifications.
Made 4 loaves of the chocolate chip banana bread recipe. I was so glad I did. My hubby loved it. It was moist & delicious.
On one of the loaf, I used 1/2 cup of almond flour instead of regular flour. Also added 1/3 cup unsweetened shredded coconut and instead of topping it with more chocolate chips, I used silvered almonds. The extra crunchy taste added texture & it was fantastic!
Thanks Natasha for the inspiration! Keep us motivated in the kitchen!
That’s just awesome! Thank you so much for sharing that great review!
Hi Natasha,
Thanks so much for this recipe. Came out very well. I also added some lightly roasted chopped walnuts to give it a little texture. I noticed that the choc chips had settled at the bottom of the bread for the most part. Any tips on how it can stay well distributed while baking (instead of settling towards the bottom). Thanks again.
Hi RK, I’m so happy you enjoyed this recipe! I have not experienced them sinking to the bottom. Did the batter possibly sit for some time before getting baked? I would make sure it is mixed in and get it into the oven in good time.
Hi Natasha,
No it didn’t sit on the counter before baking but I sort of layered the chips in alternate layers of batter instead of mixing it in. Will try mixing in next time. Thanks. RK
I usually coat the chips, or blueberries or other inclusions in a little all purpose flour and shake it off before adding, it seems to keep them from sinking.
Take some of the flour and mix with the chocolate chips And or nuts….then fold in batter. It helps the chips/nuts stay throughout and not sink down.
I have made many banana breads in the past but this one was super easy and so moist!
My boys devoured it!!
Thanks Natasha
That’s just awesome! Thank you for sharing that great review with me!
I used Margarine instead of butter and it still turned out amazing!!!
Best Banana Bread I’ve had in a long time!!
Thanks for sharing this one!
Love it! I’m so glad to hear that you enjoyed this recipe, thanks for your excellent feedback!
Made this today using some bananas that were past their prime! I’ve tried multiple recipes (and I honestly mean multiple recipes) and this is by far my favorite! Thank you! Hoping the kids enjoy it for breakfast tomorrow
That is the best when kids love what we moms make. That’s so great!
This banana bread is great!! I also add a pinch of cinnamon to the dry ingredients. I have also put blueberries instead of chocolate chips. Thank you Natasha for all the wonderful recipes.
You’re welcome! I’m so happy you’re enjoying our recipes!
Can you tell me the amount of blueberries you used? That sounds really good!
wow thanks i made it for my sister and she loved it!
That is so great! I’m so glad your sister enjoyed it.
this banana bread was good but when i took it out of the oven it looked like pound cake
Hi Kiara, I’m so glad you enjoy our recipes and I am always happy to help troubleshoot. I haven’t had issues with the rising or dense bread but it could be a couple of things – be sure when you measure the flour, you are spooning it into the measuring cup and then scraping off the top – if you dip the measuring cup into the bin, you can get up to 25% more flour which could make for a thicker batter and make it more difficult to rise. Also, be sure you are using baking soda and not baking powder since baking soda is 4x stronger and be sure your baking soda is still active. The chocolate chips on top can get your hands chocolatey when transferring. it helps if you spread them over the top/center of the bread and keep them off the edges so you have somewhat of a clean edge to put your fingers on when removing from the pan. Also, be sure to let the chocolate chip banana bread rest for 10 minutes before removing it from the pan which helps for an easier transfer.
i loved it! thanks for the recipe!
Such a great recipe! I love the flavor, how the chocolate melts, just EVERYTHING!! I was wondering, if I used brown sugar in this recipe, would it taste good too? What would it change in the recipe? And do you think that using white chocolate chips would turn out yummy?
Thanks for your awesome feedback, Lily. I would do an equal substitution of brown sugar – also, I would do packed brown sugar since granulated sugar is more compact. Your banana bread will be slightly darker but should still taste great.
Super good, Natasha knows what’s up.
Thank you, Joey!
Dear Natasha
Thank-you so much for helping your fans through all this with your warm personality and wonderful recepies
You are so nice! Thank you for that lovely comment Lorna!
Love this banana bread, but it’s not quite diabetic friendly. I’d like to try making this with less sugar, but not ruin the sweetness. Would you recommend Stevia as a substitute or more banana or more chocolate chip or should I just cut the sugar in half?
Hi Danielle, the chocolate chips are pretty sweet especially depending on the type, and its an easy way to decrease the sugar without affecting the consistency of the bread. I haven’t tested this recipe with Stevia to advise, with baking being such a science its hard to say.
A simple and easy recipe to follow! Doubled the recipe and made two loaves! Might have added a bit too much chocolate chips and it came out on the gooey side but still was complimented by my sister for being the best banana bread she’s ever had! Salt to sugar ratio was perfect.
Love it! Thank you so much for sharing that with us.
I made this today and it turned out super yumm. I used a loaf pan and baked for 47 minutes but the sides had aready started to get brown & crisp. Will try again and monitor closely next time to identify how many minutes work best for my oven! But super happy with the taste and oozing choc bits. xx
I’m so glad you enjoyed this recipe Sharmila!
Fantastic recipe! Turned out wonderfully. I used salted butter and only added an additional 1/4 teaspoon of salt. Also tented the loaf halfway through baking with silver foil to avoid burning the top. Yum!
Thank you for sharing that great review with me Dee! I’m so glad you enjoyed that!
I’ve made these twice and they’re great! However, I overcooked them both times (55 minus the first time and 45 minutes the second). I don’t have a loaf pan so I used a muffin pan that makes 12… do you know how I could alter the time/heat level?
Hi Anna, if you’re making these in muffin tins you’d want to bake them for 25-30 minutes tops. We have a banana muffin recipe HERE you can use as a guide. I hope that helps.
I made this bread for my grandson who is wheat, egg, dairy allergic. Even with some substitutions it turned out great and tasted wonderful.
So wonderful to hear that! Thanks for sharing.
One of the best recipes ives tried. I did use 4 bananas and 1 1/2 chocolates chips though
I’m so happy you enjoyed this recipe Dina!!
Hi Natasha,
May I ask how many cups of bananas should I be getting after mashing the stipulated three bananas?
Hi Sandy, I didn’t measure it that way but this recipe has about 1 1/2 cups of mashed bananas. I hope you love this banana bread!
Made this recently and we loved it! Decided to make it again today but used PB chips instead. It is divine!
Thank you for such a wonderful recipe….BTW I used 2 frozen bananas which I microwaved for 30 seconds and 1 very ripe banana. DELISH!
I’m so happy you enjoyed that. Thank you for sharing that with us!
That is so awesome! So glad that you loved this recipe and thanks for sharing that with us.
Can you use frozen bananas in the banana bread recipes. Don’t use my last email went threw.
I would let the bananas thaw for a couple of minutes before using it.
I literally make this once a week! It’s my favorite! We have it with butter for a snack or with vanilla ice cream for dessert.
Thank you so much!
That’s just awesome Leah! I’m so glad you found a favorite on our blog!
This bread is amazing. My kids absolutely love it! Thank you so much for sharing. A definite keeper. Super easy and super delicious! You must try for yourself!
You’re welcome Lisa! I’m so glad you’re enjoying this recipe!
Hey Natasha, I made this recipe many times and everyone in my family loves it! I was just wondering how many calories are in one slice. When you wrote 350kcal is that for 10 servings or 1 serving? Can’t wait to hear back from you
Hi Hibah, it depends on how large you cut these but the calories are per slice.
I made this with gluten free flour and it’s a big hit at my house!
That’s so awesome! Thank you for that great review Sueine!
I am anxious to make this today. I noticed in directions you stated to prepare pan with shortening and flour. However in photo I can see parchment paper. So what do you recommend? Also can I add some walnuts to recipe? Thankyou
Hi Carol, we did not use parchment paper in this recipe. I’m not seeing any photos with it. Walnuts would be great. Check out our original Banana Bread which has walnuts.
I’m ecstatic! Been looking for the best CC banana bread recipe and finally found it. Modified for my dietary restrictions based on other comments and it is perfect! Used half amount sugar, Coconut oil, 1 Medium-size egg, 4 Medium bananas (frozen and thawed). 60 mins @ 350 degrees. Thank you so much ☺️
Hello Helen, that’s nice to know. Thank you too for sharing that info with us, it’s helpful for those who want to make it a bit healthier.
Thank you so much for his recipe natasha! i only had 2 bananas on hand so i substituted the 3rd banana for 1/2 cup of applecauce and it came out very good. definetly my new go-to banana bread.
That’s so great! Thank you for the wonderful review!
Tried this recipe twice. The first batch came out perfect…. or at least it would have, if I hadn’t forgotten to add the eggs! Still came out pretty tasty though. I have heard that structurally banana can be used as an egg substitute, so maybe that helped?
I made this recipe again today, with eggs this time. Also very tasty, although I may actually prefer the eggless version. This proper version of the recipe is a little more firm and spongy, where the one with no eggs was softer. Next time I make a full batch I may try it with only one egg. Either way, this recipe is a keeper for us!
That is really great to know that it works well as an eggless banana bread. I’m sure that will help someone else who might want to try this as an egg free banana bread. Thank you!
Best! This recipe just changed my life. I love it. I know for sure that I’ll keep on making this
That’s so great! It sounds like you have a new favorite!
The chocolate chip banana bread is just like how you described it. It was a mouth melting treat. Made quite a few banana breads till date but nothing was ever soooo good. Thank you so much for sharing this awesome fantastic recipe.
You’re welcome! I’m so glad you enjoyed it!
My regular oven feature not working so i am using convection.. i was told to drop temperature by 25 degrees .. but what about the actual baking time
Hi Effie, I haven’t tested that in a convection oven to advise on time.
I just made the banana bread and it was DELICIOUS! I made 3 small loaves to give to my daughters who loved it too!
That’s so awesome Jan! Thank you for that wonderful review!
hey natasha!! this recipe is super amazing and easy to make! my family loved it very much. I was just wondering if I would turn this into a cake, how many minutes should I bake it and what is the temperature? thank you so much!
Hi Johanna! I haven’t tested that to advise but it sounds interesting! I’ll have to add it to my to-do list. If you experiment, let me know how you liked the recipe.
Made this today. So easy and yummy. It only needed 50 minutes baking time. Also cut the sugar to 1/2 cup.
That’s just awesome!! Thank you for sharing your wonderful review!
I did mine for the recommended 55 minutes and it’s definitely overdone I would adjust that on the recipe. I wasn’t able to check it as frequently with little kids running around and a baby.
Hey Natasha, i wanted to know if you used an oven the fan or a oven without it while baking the bread
Hi Maha, I use a conventional oven (not convection).
The Best Banana Bread! Thanks Natasha!!
Thank you so much!
Hi Natasha. This recipe is amazing. I have made it several times but use mini chocolate chips and small 5″x3″ pans. I get 3 loaves out of the recipe and have adjusted the bake time. They are great little gifts to send to family at this time, just a little sweet treat to say “I’m thinking of you”.
The perfect little gift! What a great idea! Thank you for sharing that with me.
I’ve made this recipe twice now. The flavors are good and it is moist, hut both times the outside burned while the inside stayed raw. Maybe its my oven, but next time I think I’ll try 325 for 65 minutes.
Thanks!
Sounds good Lauren and you’re right, the oven could be the culprit as different ovens have different timing. Thanks for sharing!
Is it necessary to use 3 bananas? I only have 2! Will it come out ok with 2?
Hi Bella, if they are larger it will work. You may need to alter the recipe slightly.
I am making this and realize I have extra fine sugar. Is that going to matter? Do I need to add more? Thank you!
Hi Dayle, with sugar being such a science it may affect the recipe. If you experiment with that I would love to know how it works out.
The recipe was very easy to follow. The result was amazing too
I’m so glad you enjoyed that! Thank you for sharing that with me!
Another winner recipe. So moist and fragrant!!! And really easy as most of your recipes Natasha. Thank you so much
You’re welcome! I’m so happy you enjoyed it, Vivi!
I followed the directions exactly as written and it turned out picture perfect!
That’s just awesome!! Thank you for sharing your wonderful review Jane!
Can I use coconut oil instead of butter?
Hi Kimberly, I haven’t tried personally but I have had a few readers report good results substituting with light olive oil or coconut oil.
Hi,may I know 1/2cup is how many grams?
Hi Jane, I recommend reading through this post on measuring. Are you referring to a half a cup of which ingredient since that varies?
Hi , Natasha. Thanks a lot for your delicious recipes. Love them all
I’m so glad you enjoyed that Farheen! Thank you for that wonderful review!
Thanks a lot for your delicious food recipes. Love them all
I’m so glad you enjoyed it, Farheen!
Hi Natasha. Hope You’re well. I’m planning on making this banana bread once again. I wanted to ask how long it stays in the fridge.
Hi Safiya, We like to store it in a Ziploc or airtight container, I let it sit out for a day and after that, I will refrigerate it since it is a pretty moist bread for a few days… If freezing – the general rule for banana bread is to wrap it tightly with aluminum foil or plastic (freezer) wrap, stored properly it should last 2-3 months in the freezer.
Dear Natasha I was checking out your blog your food looks amazing I wanted to give you a couple hints maybe you can use when making banana bread put the bananas in the microwave for a couple minutes they get caramelized plus also to make it even more moist I do add a little bit of applesauce or sometimes sour cream I sprinkle the top when it’s cooking with raw sugar crystals hope you like my idea thank you
Thanks for your suggestion, Tommie. I’ll take note of that!
Hi. Recipe looks so good. Do you have any eggless banana bread recipe?
Hi Preet, I don’t currently have any eggless banana bread, but I do have an eggless chocolate cake you may love.
This Chocolate Chip Banana Bread is amazing!! My grandson loved it- and he’s picky. Easy and great flavor!
Thank you for your great comments, Shelly!
I felt like a true chef making this, Natasha! It came out amazing and my apartment smelled like the best bakery in Paris. I am a chocolate lover so this recipe is a keeper for me!
Thank you for sharing that with us and for your great feedback, Sol. I hope you love every recipe that you try!
I could only find self-rising flour at the store, can I still make this recipe? What adjustments do I need to make?
That’s just awesome!! Thank you for sharing your wonderful review, Natalie!
She was asking about self rising flour
“As they say u eat with ur eyes first seems like an amazing banana bread “very tempted to make ur recipe . But can oil be used instead of butter . And ok to use the electric beater . Hope the result turns out as good as yours .
Hi Bushra, I haven’t tried personally but I have had a few readers report good results substituting with light olive oil or coconut oil.
What adjustment do I need to make if i Were to make these using a cupcake/muffin pan instead?
Hi Aisa, it is possible, have you tried our Chocolate Chip Banana Muffins recipe?
I made it! My kids loved it and it was finished in no time.
I’m so glad you enjoyed it, Marwa! Thank you for the wonderful review!
This is the BEST Banana Bread recipe!!! My family and co-workers SO happy when I bake it. Thanks for the recipe Natasha!
That’s so great! It sounds like you have a new favorite, Daniella!
Hi, nice recipe and I’d like to try it out but pls can I use salted butter and leave off the salt in the recipe or it only works with unsalted butter? Anticipate your reply. Thanks.
Hi Rebecca, that should work. I hope you love this recipe!
This recipe was a hit with my family and co-workers. I have also made it with some variations, depending on what I have in hand. Some substitutions were brown sugar or Lakanto brown sugar (maybe maple syrup next time…) and gluten free flour or whole wheat. This recipe has become a staple in my house. Thanks for the recipe Natasha!
That’s so great! It sounds like you have a new favorite, Sari!
The absolute best- thank you!
So so good isn’t it! Thank you for sharing that great review!
Can I substitute zucchini for banana?
Hi Michele, I haven’t tested that so it’s difficult to give a recommendation. We do have a zucchini bread posted which may help as a reference.
Banana Bread with chocolate chips is so much better than normal banana bread! So good!
I’m so glad you enjoyed that, Rachael! We love it also – so good!
Hi I live your recipes. I have now gone gluten free. Can I use gluten free flour in this recipe?
Could you please post some gluten free recipes that is tried and tested by you
Hi Avashni, I have not tested that with gluten-free flour to advise. If you experiment, let me know how you liked the recipe.
I love that this recipe is simple enough for my teenage daughter to ace! It gives her so much joy to get stuck into baking right now and we get delicious things in return.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Try mini cinnamon chips, also very good!
I’m so glad you enjoyed that.
Made this three times this week my daughter actually drove over to pick up.
That’s so great! It sounds like you have a new favorite!
So far the best banana cake recipe..we all loved it and the second one is baking now..thank you for sharing..simple and tasty
Hi I’m so happy you loved it! Thank you so much for the great review.
I’m going to cook this in a 7.5” x 7.5” glass baking dish because I can’t find my loaf pan. Do you think I need to adjust the cooking time?
Hi Nicole, You may need to cut the bake time by some since the surface layer is greater and the bread will be shorter.
When you say 3 bananas could you give measurements insted. Bannanas are all different sizes so whe you say 3 it could be different amounts
I added toasted walnuts and just a little nutmeg/ginger as well. It didn’t last long here even though there’s only 2 of us! Thanks for the wonderful recipe.
I’m so glad you enjoyed that Lisa! Thank you for that great review!
Can I make this without choc.chips ? My husband likes it plain. I am making it today plus tonight we are having your Quesadilla’s tonight. I am becoming quite the cook lol.
Hi Cindy! You sure can! Have you tried this banana bread recipe we have here? Or our Banana muffins?
Very moist and delicious. I added ground cinnamon and nutmeg as well. Not to over power the banana taste.
Sounds yummy! Thank you for sharing that with us.