Chocolate Chip Banana Bread

Got bananas and chocolate? Then you’ve got the makings for a wonderful snack. Or breakfast. Or dessert.

I never heard of chocolate chip banana bread until college. You always knew when it was on the menu at the dining commons. Someone at the window would peer in to read the menu and pretty soon the news had spread. I remember seeing girls race to the bakery area in order to snag their fare share. And if they were already out? Oh dear.

Hell hath no fury like a woman separated from her chocolate-laden banana bread.

This recipe combines bananas, canola oil, and quick oats for health and some sugar and chocolate – just ’cause. It looks beautiful sliced on a pretty plate for a breakfast buffet and is a welcome surprise in any lunch box. It would also make a great addition to your Mother’s Day Menu. (Check out LifeasMOM for more ideas.)

Chocolate-Chip Banana Bread

1 cup sugar
2/3 cup canola oil
2 eggs
1/4 cup buttermilk
1 teaspoon baking soda
1 cup mashed bananas
2/3 cup unbleached flour
2/3 cup whole wheat flour
1/3 cup quick oats
1 teaspoon vanilla
1/2 cup chocolate chips

Preheat oven to 350F. In large mixing bowl, combine all ingredients until well blended. Pour into greased loaf pan. Bake about 60 minutes or until tester comes out clean.

To freeze: wrap cooled loaf/ves in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw wrapped at room temperature.

* I quadrupled this recipe recently and divided the batter amongst 6 loaf pans. While they were slightly shorter loaves, I liked their size and they baked more evenly through. It seems to me that a standard recipe of any banana bread often bakes too slowly on the inside.

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  1. Can you substitute regular flour for the unbleached and whole wheat flour?

  2. FishMama says:

    Yes, that is fine.

  3. Great! Thanks, I can't wait to try it!!

  4. AllieZirkle says:

    We made these last night, tripled the batch to make 2 loaves & 18 muffins. Yum!

  5. I tried this recipe and doubled it to make 1 loaf, 12 muffins and a round one. I didn’t need to freeze it because by the 2nd day it was all gone. My kids didn’t even notice the quick oats :) This time I’m going to quadruple and freeze some…Thanks!

  6. I have a very similar recipe. and I also sometimes substitute 1 cup of frozen or fresh (depending on what I have) blueberries or strawberries for the chocolate chips. It’s yummy that way, too! Although I have to admit that my hubby and three year old son like chocolate chips the best!:)

  7. Could you use coconut oil instead of the canola oil?

  8. I made these today as muffins and our regular banana chocolate chip muffins and these won the taste test hands down. They were much lighter and fluffier than the other ones we make!

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