Banana Chocolate Chip Bread
Super amazing banana bread. Moist and tasty!
Super amazing banana bread. Moist and tasty!
I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it.Read More
I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The bread tasted good.Read More
I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it.
This recipe worked out really well as muffins. I baked them for 22 minutes at the prescribed temperature. Very moist and fluffy. We'll make them again. :)
This bread was excellent. I also followed everyone's advice and used 1/2 brown (I actually used dark brown) and 1/2 white sugar. I added a 1/2 teaspoon more cinnamon, 2 teaspoons vanilla and used 4 bananas which I believe made it just that more moist and delicious (not to mention I had 8 bananas I wasn't going to eat and didn't want to throw away 2). I ended up making 2 loaves and added walnuts to one. Lastly, I used a metal pan coated with unsalted butter for each loaf, turned the oven off at 55-60 minutes and let it continue baking while cooling which prevented the burnt or hard outside while also not sticking to the pan. I will definitely keep this as a favorite and make it again!
Everyone in my family LOVED this recipe. After seeing other reviews, I did use 1/2 cup white sugar and 1/2 cup brown sugar. I also added 2 tsp. of vanilla extract. My preference is to not add any more than the one tsp. of cinnamon, or it overtakes the other flavors in the recipe. This is a wonderful and delicious recipe I will use again and again!
Super moist,easy, delicious and fast !
Only change I made was to add a few dried cherries I wanted to use up. Lovely and perfect banana bread. I have only ever made banana bread with oil in the batter, not butter. What a difference it makes. FYI, if you make more than one to two changes to a recipe, you have made a new recipe and should not rate the original based on the changes you made. What if I made spaghetti and meatballs and substituted ketchup for the tomatoes and hot dogs for the meatballs, and then said the recipe was icky?
I followed the recipe to a "T" and it was amazing! I know we all like to tweak recipes but my suggestion is to try it like it was written.Super moist without being smushy. Kudos!~
I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The bread tasted good.
I followed everyone's advice and added half brown sugar, vanilla, and less cinnamon. I think a tsp of cinnamon would have been fine, I couldn't taste it at all 1/2 a tsp. However, I didn't have a glass pan like it suggests so I used a metal one. The outside crust got a little too done before the inside was done. The crust was just harder than would be ideal. It wasn't burned tasting or anything but I'd suggest maybe a cooler oven for longer if you use metal. This was delicious and very easy!
Absolutely wonderful! Didn't change a thing in the recipe other than making them as muffins. I baked fro 24 minutes and they were perfect.
Banana bread is dead to me now unless I use this recipe and include chocolate chips. I only swapped 1/2 the white sugar for brown and replaced cinnamon with vanilla extract. Baked for 60 minutes and it was perfect. Just make it. Your whole family will be eating out of your hand (probably literally).
Easy to make, crowd pleaser. I have been looking for a banana bread recipe forever that would turn out moist and have some extra "pizazz", like the flavor from the chocolate. This is definitely a winner, and if I can make it, anyone can!
70 minutes would have been way too long. This was done in my oven in about 55 minutes. Just a reminder to always check on things as your baking. Never assume how long it's going to take the first time you make something in a particular oven. Other than that, it came out great.
This was soooo good! I doubled the recipe and gave one loaf to a new neighbor. Now I think she'll be a friend forever! I heeded someone else's advice and used half brown and half white sugar and also added nutmeg. Finely chopped pecans would also be a great addition. Since we always have over-ripe bananas in the freezer, this will be often made in my kitchen. I did drain the extra liquid off the thawed bananas before using. The loaves were ready in my oven in just over an hour.
I tweaked the recipe to be dairy free. I found one review that said instead of 1/2 cup butter, she did 1/4 cup butter and 1/4 yogurt. I don't do dairy, so I used a vegetable based butter and vanilla soy yogurt. I also did what many of the reviews said and used a combination of brown sugar, but instead of white, I used raw sugar. I also through in dairy free dark chocolate instead of semisweet chips. The bread is really good and it baked really well! I only needed 60 minutes. I'm happy it turned out so well without using any dairy based products.
I tweeked this recipe, I added vanilla and used a different sized pan. I used a 9 by 8 inch GLASS pan and baked it for exactly 60 minutes.
Good recipe, very moist bread. Like others I tweeked it by adding vanilla and half brown half white sugar. Also I did a crumble topping with melted butter, brown sugar, and oats.
We love this recipe and I've now made it 4 times. It is very flexible. Here are my most recent changes and it turned out absolutely delicious! 1) White whole wheat flour 2) Apple sauce instead of butter 3) 1/2 c Xylitol, 18drops (almost 1/4tsp) Now brand liquid Stevia (instead of sugar) 4) 2 tablespoons orange juice (instead of milk, to make it dairy free) I did sprinkle some sugar on top to insure that it got brown, but I don't think that was needed. If you haven't used an applesauce substitute before, I think it makes the bread less silky, however, my family didn't notice. ------ previously ---------- What a great recipe! I've made it twice. This second time, I made the following changes: 1) 1c white flour 1c whole wheat flour 2) coconut oil instead of butter (make sure the coconut oil is *completely* melted and add it to the sugar rather than vice versa, otherwise it just sticks to the bowl. 3) 1/2 c brown sugar and 1/4tsp liquid stevia 4) flax milk instead of cow's milk Even with the changes, it turned out great! It was slightly drier, so next time I do whole wheat flour, I'll add a couple more tablespoons of milk (it was still quite moist, though). The sweetness is spot on and it browned nicely. Next time I will mash the bananas more so it is more banana-y
•I always double recipe •Instead of milk I used about a 1/4 c of sour cream •Definately add vanilla next time!! •Max 60 min! 62 min it seemed overdone •10 min b4 done -crumble a brown sugar/ butter/ bit of flour mixture on top
AMAZING! I added 1 tsp of vanilla extract and 1 scoop (1/4 cup) chocolate protein powder. So delicious that I made 2 batches! This will be made again and again! I made loaves (3 small) a batch of mini muffins, and a large loaf to share.
I've made this a couple of times now. First time I used a metal pan, took about 80 minutes. Second time I used a glass pan, took about 90 minutes. But, both times used 1/2 cup of raw sugar and 1/2 cup of Truvia. Also both times, I added about 1/2 cup of chopped walnuts and used 1/4 milk (mixture needed it). Also, I used organic eggs which are usually much smaller so I used 3 eggs instead of two. Perhaps, that is why it took longer or maybe it's just my oven. Also, added one tablespoon of vanilla the second time and a teaspoon of ground cinnamon. I think the second time it was just a bit better than the first. Next time, I'm going to try to use 1/2 cup of coconut oil instead of a stick butter for a healthy fat option (did that previously with a packaged banana bread mix, and it was fine).
is one of the best banana breads I have ever made, and have made many ,,,is really really good with butterscotch chips as well, awesome recipe the only one I use now, super moist! thank you for sharing with us :)
These are so good and require little effort. I made muffins instead of a loaf. 22 minutes as suggested below was perfect. Great after school snack.
This recipe is wonderful! I tweaked it a bit to make it a little healthier and it tastes even better than the original (probably due to my LOVE for dark chocolate chips instead of milk!). I use Ghirardelli's 60% cacao dark chocolate chips, add a teaspoon of vanilla, instead of white flour I use half white and half wheat, and instead of white sugar I use half brown and half regular! ENJOY! I literally make this bread every other week!
I made this and it is very moist, but I would have added one teaspoon of vanilla to make the flavor pop out.
This was was absolutely delicious! (Unfortunately I only had mini chocolate chips so it was pretty chocolatey, if that's the case in your kitchen I would recommend decreasing chocolate chips by about a quarter cup. Also, I did do the brown sugar substitution after reading all of the reviews.) Still, I love chocolate, so it was still wonderful and My husband ate almost the whole loaf in 2 days! I think from now on when I buy bananas he will let them get too brown on purpose so I will make this bread! Thank you for this recipe, will definitely use again!
Pretty generic recipie - did not wow me. Cooking time to long. Missing key ingredients such as vanilla extract and nutmeg. Use brown sugar instead of white and the ratios are a bit off for a pan this size. Defiently would not make again.
The only thing I changed was switching out the butter for coconut oil. Yummy!
I have made this 3 times now within the past 2 months, probably the best banana bread recipe I have found. I have used both metal and silicone pans, and find that I have to reduce the cooking time a lot 45-55 minutes, be sure to use a non-stick spray such as Pam for baking (old schoolers make sure to grease and flour), if not it will stick in a bad way. As for tweaking the recipe, both ways turn out great, very different flavors.
Fantastic! The amount of cinnamon was perfect. Moist and full of flavor. I would almost add another banana though. :)
Amazing! Really, really yummy. I read the other reviews and did 1/2 cup of brown sugar and 1/2 cup of regular sugar (actually, I used sugar in the raw...had no white sugar) and did 1/2 tsp of cinnamon instead of a full tsp. I also had slightly less flour than the recipe called for (1 3/4 cup rather than 2) and it still turned out absolutely delicious. I made mini muffins instead of bread and baked each batch for 15 min. Yum!
Love this recipe! Very moist and flavorful! My changes: I do not add any salt because I use salted butter so no need to add extra. Also, I add 1 tsp. vanilla extract, use 1/2 cup granulated and 1/2 cup brown sugar (as most here have done), and I add 1/2 cup chopped walnuts. Yummy!! Also, I bake this in a glass dish (not a bread pan), and cut and serve it like a coffee cake. It is always a hit with friends and family! :)
I made this bread a few days ago and tweeked the recipe and added half brown sugar, half white sugar, 1tsp of vanilla and 1 tsp of cinnamon. It came out DELICIOUS!! I highly recommend making this recipe. I am so glad I made it. My family and I enjoyed it! Thank you for this recipe!
Very good! I often make it half Splenda, half sugar for calories and because my husband is diabetic- always just as good! The only change I make is I smash the bananas instead of slice.
I made these as muffins and ended up cooking them about 25 minutes. Easy, delicious, and moist.
Very good! Took another reviewers suggestion to do half brown sugar, half refined and to add vanilla. I also used white whole wheat flower and cut down bake time by about 10 minutes as a result. Very very good!
So I got pretty drunk, made this with the following adjustment Instead of white sugar I used 1/2 white. 1/2 brown added crushed walnuts doubled the cinnamon. used margarine with olive oil. Note the cook time of 1h10m is perfect. Amazing.
This is the first time I've used this recipe, and it is the first time my banana bread has come out amazing!!
Ahhh-MAZING!!! Seriously yummers. I added an extra banana b/c I had one and did the 1/2 brown sugar. One of the best things I have put in my mouth. So sad when it was gone, LOL Thanks for this!!
I made this with my 7-year old daughter and it is SO good! Very moist and delicious. We used Ghirardelli chocolate chips, which are our favorite. It came out a little overdone at 70 minutes, so next time I'll put it in for a little less time.
This is a very sweet and very good banana bread with both a great banana and a great chocolate flavor. I reduced the cinnamon to half, used 1/2 white sugar, 1/2 brown sugar, and substituted wheat flour for 1/4 of the white flour. In addition, I realized I only had 1/2 of the required butter so substituted the other half with vanilla yogurt. My family could not get enough of it. We ate it for dessert!
This is an excellent bread, and so easy and quick to make. I didn't change a thing with the recipe. The bread is very tasty and light. I think it will even be better after sitting for a little while. My husband had to taste it just as soon as it was cool enough to eat. I will definitely make this again and the only change I will make is to add a cup of finely chopped walnuts. For some reason I like nuts in most of the breads that I make. If you make this once, I'm sure it will go into your "save" file. This one is a keeper.
I looked forward to my bananas becoming over rip so I can make this :-)
Took the advice of some other reviewers and added vanilla, nutmeg and substituted the 1c white sugar for 1/2-1/2 of brown and white sugar. Added walnuts to the top before baking. Baked for 20 minutes in muffin-form. Amazingly decadent!
Made this recipe yesterday for the first time and it turned out great! I tweaked it a bit here and there but main difference was that I used Bob's Red Mill-Whole Grain Brown Rice Flour to make the recipe gluten-free! Wasn't too sure how it would turn out considering I had used a different flour but it came out wonderful. Also didn't have 9x5in. loaf pans so i used 11x3 loaf pans (not glass) instead. Just had to cover the bread with foil after it had been baking for a while because the edges were getting all browned but the inside definitely needed more time. Overall, it's a keeper!
Leave out the cinnamon and it is 100% :)
Just used this recipe . It's really moist and delicious , but I think id use a little less cinnamon next time , I also didn't add baking soda . Still very good ,
I made this recipe but switched up the ingredients, I also added Nutella to make it extra choclatey. It was awesome and moist - I think that when you add extras like chocolate spread and chips you should lessen the amount of sugar. I also used brown sugar in stead of white and whole wheat flour in stead of all purpose. But super tasty!
yum food taste gud.
This was delish and gone in two days. I did swap sugar with half regular half brown. Other than that, followed it to a tee. Mine did overflow a bit in the oven, I used the right size pan, not sure why that happened.
This banana bread is amazing. I read some of the comments and decided to do a little tweaking. I used a half cup of white sugar and a half cup of brown sugar instead of one cup of white sugar. I also added a tsp. of vanilla. It came out really well. It tastes wonderful.
My whole family loves this bread and I think they are not eating the bananas just so I make it. First time I followed the recipe just has it was written and everyone loved it. Second time I did 1/2 white and 1/2 brown sugar and they loved it then too. We love cinommin so it was not strong to us.
I made this recipe tonight and it was awesome! I made the same changes as many others did- 1/2 c. white sugar, 1/2 c. brown sugar, and a teaspoon of vanilla extract. The teaspoon of cinnamon was perfect, not at all overwhelming. It was delicious!
family really likes this recipe. I doubled it to make 2 loafs, one I put chocolate chips and the other with none. I added a crumb topping. 1/2 brown sugar, 1/3 cup flour, 1/4 butter. turned out wonderful, pictures to come.
Love this recipe. It's tasty and moist and I can't get enough!
This turned out very dense and spilled over to make a huge mess in my oven. I have never had a bread do that and I am not new to making homemade bread. We also didn't care for the banana/chocolate combination but that is personal preference.
I didn't have enough butter for this recipe so I added a tablespoon of oil and it turned out great
Very moist and tastes yum! I was out of milk and used sour cream and worked great.
This was really good. I didn't change anything except I only had to cook it for one hour..my oven tend to run a little hot! Good flavor, nice and moist. will make again.
A HOME RUN!!!!! Did switch up sugar with half brown sugar.
Amazing banana bread. My kids beg for it. I half the salt and put about 3/4 cup of sugar instead of a full cup. I also add a cap full of vanilla just cause I love vanilla. But this recipe is great.
We really enjoyed this! The only change that I made was to add 1 teaspoon of vanilla instead of the cinnamon, due to a dietary restriction. Thanks for the recipe.
I followed this recipe exactly and it turned out great. Nice and moist! Next time I will try vanilla instead of cinnamon because I though it was a little overpowering.
I did not put in the milk and I added a tablespoon of vanilla.
Followed the exact recipe (at high altitude!) and it came out great. Glad to have this recipe on hand, especially this fall!
This is a good solid banana bread recipe which my family enjoyed. I followed the recipe, except for adding some leftover chopped pecans to use them up. My family prefers my standard banana bread, which calls for sour cream (giving it added moisture). However, if I don't have sour cream on hand, I will make this bread again, but will probably try half brown sugar/half white sugar for a little more depth of flavor.
It was fabulous! I made it into mini muffins, used gluten free flour, one half brown sugar and one half white, one fourth cup butter and one fourth cup canola oil, and added one teaspoon vanilla. Definitely will make these again and again.
Great recipe, very easy to follow. For our family, half a cup of sugar was more than enough. I might even do less next time.
So I made this recipe on Monday. I did follow the recipe for the most part but did add extra cinnamon used some vanilla and added some brown sugar. I did however feel the amount of chocolate chips recommend was very overpowering. I will make this again and use less chocolate chips so I can taste the banana more. I will try this recipe again very soon.
Very easy and delicious.
This was great! I never do reviews but had to this time. Two comments: I used a metal pan and I can see why it recommends glass. I cooked for the entire 70 minutes and it was pretty well done. But I liked it this way. I also used mini chocolate chips. I love chocolate but did not want to overwhelm the banana bread. I definitely will make it again...like today!
Love this recipe! The dash of cinnamon is so subtle but such a delicious added touch.
Definitely use 1/2 cup of brown sugar, and 1/2 cup white sugar. I also subbed vanilla instead of cinnamon and doubled the milk. My pan is aluminum also, so I followed a reviewer suggestion to turn the oven off after an hour and just let the bread sit in there for ten more minutes. It's a keeper.
I followed the recipe I used 3 medium sized bananas and I did use a glass bread pan but it came out a little dryer then I would have liked i prefer my bread nice and moist next time I will use large bananas or add in an extra banana but taste is good not overly sweet flavors are well balanced good recipe will make again
Really good moist and fluffy! I swap milk for mayo, and an extra banana, makes it richer but no changes are necessary.
This is the third time I have made It. This is so amazing. I will not use any other recipe.
Turns out great every time! I have shared this recipe with so many people.
Baked for almost double the time, still raw in the middle. Taste was very flour-y. Will NOT be making this again.
Recipe was easy and the banana bread was excellent! My family wants me to make more. So moist!
Easy to make and everyone who tried it loved it. Keeper.
Delicious!! I used 1/2 cup brown sugar and 1/2 cup white sugar and added 2 tsp vanilla
This recipe was soooooo good! I didn't make any changes, and I loved it!
this is my fav banana bread recipe, but i know what makes it even better. you can put the batter in muffin tins and cook for 65 mins to make banana bread muffins. i added cinnamon sprinkle on top but ofc it was because im extra. something to try for sure!
Only change was to swap ginger powder for the cinnamon. Love this and will be making it again.
Turned out excellent. It was a hit with the whole family! The only thing I would change for next time is place it lower in my oven. The bottom cooked a little more than the top half. Perhaps I might try a convection bake for more of an even heat.
I followed a suggestion I saw to do 1/2 cup of white sugar and 1/2 cup of brown instead of 1 cup white sugar, and I think that was a good call. Also, rather than 1 cup of semisweet chocolate chips, I used around 2/3 cup of semisweet chips and 2/3 cup of pecans. I think I'm in love with this banana bread.
Delicious. Only modified chocolate chip to Hershey's milk chocolate bars. Cut them in small chunks because didn't have chocolate chips and reduced sugar to 1.25 cups due to sugar content in chocolate. Also, handmixed all ingredients (mixer on order).
Everyone loved it... had to make another 2 loaves that week.
By far the best recipe I have ever followed for banana bread. I made with milk chocolate chips as well and still delicious
My biggest pet peeve is when someone raves about a recipe, then states how they changed everything about it. ?? I made this recipe exactly as written and it’s delicious. My bread was done about 15 min before the stated cook time, so just make sure you keep an eye on it. Even my picky daughter loved it! Would definitely make again.
It was very easy to make and came out perfectly
My son just told me this is better than my regular recipe but the only real difference in the two recipes was the brown sugar. I did half regular sugar and half brown plus added 1 tsp vanilla per review suggestions. I didn't have a whole cup of chips but 3/4 was plenty. I didn't measure the cinnamon just shook a little in. I baked it in an 11X7 glass Pyrex for about 35 mins. Last night we had it with a scoop of ice cream. I gave him a small piece with his cereal for breakfast this morning and he wanted some for snack when he got home from school. It's addicting. Thanks for the recipe.
Just made this and it was wonderful! Moist on the inside and a nice crust on the outside. I made some of the recommended changes and added 2 tsp vanilla and 1/2 cup white sugar with 1/2 cup brown sugar in place of 1 cup all white sugar. I also didn't have any chocolate chips, so I used raisins instead. Love it!
I changed nothing and loved it. Will use this recipe again
My boyfriend LOVES banana bread and when I whipped out this one, it pretty much changed his life forever. My alterations: used partially thawed frozen bananas, melted butter, and a chopped up chocolate bar (dark chocolate and espresso). SO delicious... tasted more like a cake than a bread. Making it again today for Valentines!
I liked the moistness achieved without oil in the ingredients.
used sugar suggestions 1/2 sugar 1/2 brown. awesome! my family loved it!