Chocolate Chip Banana Bread

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Got bananas and chocolate? Then you’ve got the makings for a wonderful snack. Or breakfast. Or dessert. Make Chocolate Chip Banana Bread!

Chocolate Chip Banana Bread on a cutting board with bananas

I never heard of Chocolate Chip Banana Bread until college. It was a “new thing” in 1990, what can I say? We didn’t have the internet back then.

One always knew when Chocolate Chip Banana Bread 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 thought the line. 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.

How To Make This Chocolate Chip Banana Bread

This recipe combines bananas, 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.

To start, you want to preheat the oven to 350°F. Then grease a 10×4-inch loaf pan with nonstick cooking spray.

In a large mixing bowl you want to combine the sugar, oil, eggs, buttermilk, bananas, and vanilla. Add in your flours, oats, baking soda, and chocolate chips. And then stir until well blended.

Then go ahead and spoon the batter into the greased loaf pan. It will take about 60 minutes or until tester comes out clean. Cool the loaf on a rack before slicing.

Do You Have To Put Banana Bread In The Fridge? 

There is no need to refrigerate this bread. You want to just keep it an airtight container in a cool place. 

Not only that, but it freezes beautifully. Just wrap the cooled loaves in plastic wrap and slide them into a ziptop freezer bag. You can also slice and freeze the bread, making it that much easier to get your fair share — or hide it in the deep recesses of the freezer so that you can snack on it secretly.

Ahem.

Chocolate Chip Banana Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Got bananas and chocolate? Then you've got the makings for a wonderful snack. Or breakfast. Or dessert. Make Chocolate Chip Banana Bread!
Course: Breakfast
Cuisine: American
Keyword: banana bread, chocolate chip
Servings: 12
Calories: 294 kcal
Author: Jessica Fisher
Ingredients
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs beaten
  • 1/4 cup buttermilk
  • 1 cup mashed bananas about 2 to 3
  • 1 teaspoon vanilla extract
  • 2/3 cup unbleached all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/3 cup quick oats
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips
Instructions
  1. Preheat the oven to 350F. Grease a 10x4-inch loaf pan with nonstick cooking spray.
  2. In a large mixing bowl, combine the sugar, oil, eggs, buttermilk, bananas, and vanilla. Add the flours, oats, baking soda, and chocolate chips. Stir until well blended.
  3. Spoon the batter into the greased loaf pan. Bake for about 60 minutes or until tester comes out clean. Cool the loaf on a rack before slicing.
  4. To freeze: wrap cooled loaf in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw, wrapped, at room temperature.
Nutrition Facts
Chocolate Chip Banana Bread
Amount Per Serving
Calories 294 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 11g 55%
Cholesterol 28mg 9%
Sodium 112mg 5%
Potassium 126mg 4%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 24g
Protein 3g 6%
Vitamin A 1.5%
Vitamin C 2.1%
Calcium 2.4%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

 Chocolate Chip Banana Bread | Good Cheap Eats

 

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Originally published May 7, 2009. Updated December 16, 2016.

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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Comments

  1. Sharon says:

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

  2. FishMama says:

    Yes, that is fine.

  3. Sharon says:

    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. Juana says:

    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. Hattie says:

    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. Keri says:

    Could you use coconut oil instead of the canola oil?

    • Jessica says:

      yes, I’ve done that before. We loved it!

  8. Alicia says:

    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!

  9. JenniferB says:

    You had me at oats and buttermilk! This was super good. I used mini chips, and made two mini loaves and nine muffins. I just tell my husband it’s a “Jessica” recipe and we know it will be good!

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