Loaded with milk chocolate chips, this Chocolate Banana Loaf is the most moist and delicious loaf ever! Prepared with only a bowl and a spatula; no sifting or adding ingredients one at a time. Dump everything in a bowl, stir to combine, and bake!
CHOCOLATE BANANA LOAF
Before we get to this Chocolate Banana Loaf, I’m going to tell you a story. It might be one you’ve heard before, so feel free to scroll down to the recipe without reading any further. But, if you’re interested in my banana parable at all, read on!
Now, have I ever told you that John.e is a banana collector? Not a collector of bananas in the same sense that an Elvis fan might collect salt and pepper shakers. Not in the same sense that our friend, Nancy Ruth, collects anything rooster. Nope! John.e collects expired bananas.
At the time, there were only two of us in this house. For two people, he purchased 8 bananas. I eat one or two bananas each week. And, he only eats them on weekend mornings when he partakes in his ritual of one banana with a glass of chocolate soy milk. So why does he buy so many? Your guess is as good as mine, frankly!
Without fail, though, by the end of the week, there’s at least two bananas that are overly ripe, and will move from the fruit bowl to the freezer. I’m not sure if I introduced him to the option of freezing over ripe bananas for baking, or if he already knew about it. Either way, I’m sorry that he knows!
This week, I counted twelve bananas in our freezer. I can’t toss them out, because he’s big on not throwing out food. So, I decided to make muffins and a banana loaf. I guess I should be thankful that we have more than we need, but if I see one more frozen banana I’m going to set fire to the fridge!
BANANA BREAD ON STEROIDS!
Banana bread is fine on its own, but I personally feel that banana bread without nuts or chocolate is like winter without snow, or a pen without ink, a book without words, or a wallet without money. It’s awkward, lonely, and completely depressing (ok, I’m probably referring mostly to the empty wallet, but you get the idea!)
That’s why, Dear Reader, I always include add-ins to my banana bread. It doesn’t matter if I’m baking this very easy version, or a more complex version. Nuts, chocolate, and bananas are a perfect pairing. Whenever I make a loaf with lots of add-in ingredients, I refer to it as banana bread on steroids.
Now, for this particular loaf, I used only chocolate chips. I had McKenna in mind for this one. When it comes to my cooking and baking, she doesn’t make too many requests, except for two. One, she can’t get enough of my homemade brownies. And, two, she doesn’t care for dried fruits or nuts in muffins or banana loaf. That’s why this one has chocolate chips only.
I HAVE A SECRET INGREDIENT!
Before we all went into full lockdown mode for what seemed like an eternity, we visited with my sister. I brought a Chocolate Banana Loaf with me. My sister loves sweets, so she made us a pot of coffee, and we chatted with a slice of banana loaf and a cup of hot coffee.
She was asking what was different about my banana loaf. At first, I didn’t know what she meant, because cinnamon in a banana bread is not foreign to me. When I listed the ingredients and got to cinnamon, she said, “Yes, that’s it!”
Dear Reader, I cannot even begin to explain the difference that a little bit of ground cinnamon makes to a banana loaf! It just adds so much flavour. It’s the kind of flavour that I can only describe as warm and comforting. It’s a flavour that you only get from your mom’s cooking and baking. You know what I’m describing!!
HERE’S WHAT YOU WILL NEED:
- Bananas – The bananas need to be really ripe. Here’s my general rule for selecting bananas ripe enough for baking – if the banana is more brown than yellow, it’s good. If you are using thawed, previously frozen bananas, they will be entirely brown.
- Butter – I don’t know who said everything is better with butter, but they were right!
- Sugar – I use a cup of sugar and I never find the loaf to be overly sweet. I have not tested this recipe with less sugar.
- Egg – Along with the melted butter, the egg helps to bind everything together.
- Flour – Nothing fancy, just all-purpose flour here.
- Baking Soda – This will help to leaven the loaf.
- Cinnamon – Because flavour town!!!
- Chocolate Chips – You can use dark, semi-sweet, or milk. I’m using mini milk chocolate chips.
HOW TO MAKE CHOCOLATE BANANA LOAF
This is the easiest banana loaf recipe you will find! Let me tell you how easy it is to whip up. Prepare a loaf pan by coating the inside well with non-stick cooking spray. Add a tablespoon or two of flour and coat the inside of the pan with it. Move it about ensuring that the flour gets into the corners and creases of your loaf pan. (I’m using a 6-cup Nordic Ware Jubilee Loaf Pan.)
In a large mixing bowl, use a spatula to mix together all of the ingredients except the chocolate chips. There is no need for mixing the wet ingredients first or sifting the dry ingredients together. (I told you this was easy!)
Once a batter has formed, add the chocolate chips and fold into the batter. Spoon the batter into the prepared loaf pan. Tap the pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan’s corners.
Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes. Cool completely on a cooling rack before slicing. I dusted the top with confectioner’s sugar just for prettiness, but it’s completely optional.
Chocolate Banana Loaf
- 3 large over ripe bananas, mashed
- 1/3 cup butter, melted and cooled
- 1 cup sugar
- 1 large egg, beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 cup mini milk chocolate chips
- Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray and dust with flour. Set aside.
- In a large mixing bowl, use a spatula to mix together all of the ingredients except the chocolate chips.
- Once a batter has formed, add the chocolate chips and fold into the batter.
- Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan’s corners.
- Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
- Cool completely on a cooling rack before slicing.