Moist delicious chocolate chip banana bread is the perfect solution to overripe bananas.
How to Store Ripe Bananas
How am I able to always have perfectly brown mushy bananas on hand? I keep them in the freezer. Whenever I am stuck with that one spotted banana that no one will eat I throw it in the freezer. I have quite a collection, some get pretty ugly and wrinkly but I still use them.
I have found over the years it works best to peel them first and keep them in a ziplock bag.
My Favorite Chocolate Chip Banana Bread
Here are my favorite banana bread recipes. The first one is adapted from Allrecipes. This is a yummy moist bread. The chocolate chips send it over the top! I think you will agree this easy recipe does not disappoint.
Chocolate Chip Banana Bread Recipe
Chocolate Chip Banana Bread
- 1 3/4 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil or melted butter
- 1/2 cup plain yogurt I have used vanilla flavored in a pinch
- 1 egg
- 1 tsp. vanilla extract
- 3 ripe bananas mashed
- 3/4 cup chocolate chips
- Combine oil, yogurt, egg, vanilla, and sugar in a large bowl. Mix well. Add in flour, baking powder, baking soda, and salt all at once. Stir until just moistened. Fold in mashed bananas and chocolate chips. Pour into large loaf pan (or two smaller). Bake at 350 degrees for about 45 minutes (less if you are making smaller loaves).
Healthy Banana Bread
Below is my slightly healthier version. It is really delicious too! You don’t miss anything with this recipe!
Whole Wheat Chocolate Chip Banana Bread
1 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt (kosher)
1/4 cup vegetable oil (or melted butter)
1/4 cup unsweetened applesauce
1/2 cup plain yogurt
1 tsp vanilla extract
3 ripe bananas mashed
3/4 cup chocolate chips
Combine oil, yogurt, egg, vanilla, applesauce, and sugar in a large bowl. Mix well. Add in flour, baking powder, baking soda, and salt all at once. Stir until just combined. Fold in mashed banana and chocolate chips. Pour into large loaf pan (or two smaller). Bake at 350 degrees for about 45 minutes until toothpick comes out clean(less if you are making smaller loaves).
Try my Pumpkin Bread. Oh, I wish this picture showed how truly moist this bread is. Believe me, you will never need another pumpkin bread recipe again!
Another Favorite Quick Bread
This is one of my family’s most loved recipes. Keep a can of canned pumpkin on hand to make this yummy recipe anytime!
You might also like one of these Easy and Delicious Pumpkin Recipes.