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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

This recipe is specifically written for a 9.25 x 5.25-inch metal loaf pan like this. Other sized loaf pans will require recipe modifications.

Yield: 10 slices 1x
Prep: 15 minutesCook: 1 hour 30 minutesTotal: 1 hour 45 minutes


Non-stick cooking spray, to prepare the pan

3 whole eggs, room temperature

3/4 cup white sugar

1/4 cup brown sugar, packed

2 teaspoons pure vanilla extract

1 pound peeled overripe bananas, mashed (about 45 bananas, 1 1/2 cups after mashed)

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon sea salt

6 tablespoons butter, melted

1/4 cup canola oil

1 1/4 cups semisweet chocolate morsels, divided


  1. Preheat oven to 350 degrees F with oven rack in center.
  2. Make a tin foil cradle by tearing a piece of foil larger than your loaf pan and with the pan in the center and tin foil shiny side down, wrap the foil around the sides. Remove the pan and save this foil cradle for later when baking. (This cradle will help the bread sides and bottom from getting too browned.)
  3. Pan Prep Process - Chocolate Chip Banana Bread
  4. Prepare a 9.25 x 5.25-inch metal loaf pan by spraying lightly with non-stick pan spray. Then make a sling by cutting a piece of parchment wide enough to cover the bottom and fold over the top. (See pictures) Repeat going the other way, overlapping the first piece so that when finished, parchment ends will stick up and fold over all four sides. This will help lift the bread out of the pan as soon as it comes out of the oven. Spray lightly with pan spray one more time and set aside.
  5. In the bowl of a stand mixer with the paddle attachment, beat eggs with both sugars on medium high speed for a full five minutes. This step is important to add air to the batter.
  6. Scrape the bowl and add vanilla and mix just to combine.
  7. Add bananas and mix for two minutes on medium speed. Scrape the bowl and mix again to combine.
  8. Sift the flour and baking soda into a bowl. Then with mixer running on low, slowly add the flour mixture and sea salt. Scrape and mix again.
  9. Add the melted butter and the canola oil and mix for one minute on medium until fluffy.
  10. Remove the bowl and fold in one cup of the chocolate chips then scrape the batter into the prepared loaf pan.
  11. Sprinkle on the remaining chocolate chips over the top and place in the preheated oven for 15 minutes.
  12. After 15 minutes lower the temperature to 325 degrees F without opening the oven door and continue baking for 45 minutes.
  13. After the 45 minutes, set the pan into the prepared tin foil sling and back into the oven and bake for 15 more minutes.
  14. Start checking for doneness by inserting a tooth pick down through the center. It needs to come out clean and have no wet batter on it. Continue baking and checking in five-minute increments until the tooth pick comes out clean. If you pull it out before that last center mass is finished baking, it will sink as it cools. Ours took exactly 90 minutes from start to finish.
  15. Check to make sure the top isn’t getting too dark during the last 10-15 minutes. Tent with a loosely fitting piece of foil, shiny side out to stop the top from browning further.
  16. Once the toothpick comes out clean, remove the pan from the oven and set on a cooling rack, then carefully grasp all four pieces of parchment and lift straight up and back onto the cooling rack to stop residual pan heat from getting the sides and bottom too dark. Cool completely before slicing. We waited to peel off the parchment until the bread was cool to avoid accidentally breaking the sides or bottom.
  17. Once cool, slice into ten portions and serve with softened butter or cream cheese.

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© Author: Martha
Cuisine: American Method: baking