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Foodies Roundup



Quarantine time calls for taking up new hobbies, and baking has always been a go to in times of stress relief. I am a huge fan of banana bread – it’s a classic treat that is easy to whip up, and somehow, we always end up with 3 to 4 very ripe bananas just sitting on the counter. The bananas that are too ripe to eat are perfect for baking!

This chocolate chip banana bread is everything you want; it’s moist and dense and full of flavor. I have experimented with this recipe in different forms (yes, I even made a healthy batch once), which is why I know this recipe is a keeper for sure.


12 Cup, Softened Butter
1 Cup, Granulated Sugar
2 Eggs
3 Bananas, finely crushed (for serious and extremely moist and delicious, try 4 bananas)
12 Cups, All-Purpose Flour
1 Teaspoon, Baking Soda
12 Teaspoon, Salt
12 Teaspoon, Vanilla (optional)
1 Cup, Chocolate Chips


  1. Preheat oven to 350º / 180º.
  2. Cream together butter and sugar. Add in eggs and crushed bananas and combine them.
  3. Sift together flour, baking soda, and salt. Add to creamed mixture. Lightly mix together until combined but be careful not to overmix!
  4. You can splash in a hint of vanilla for that added aroma, or if you’re like me – now is the time you fold in some chocolate chips!
  5. Pour into greased and floured loaf pan. You can even place two sliced bananas on top for décor.
  6. Bake at 350º / 180º for 55 minutes.

To reinvent this banana bread with a healthy version, the sugar is replaced with honey, and for the butter, I opted for coconut oil instead. Of course, you can always take out the chocolate chips for a simpler tea-cake, and if you truly want to take it up a notch, use whole wheat flour instead.


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