Chocolate Chip Banana Loaf Recipe

Each Bite Bursts With Chocolate Flavour

Chocolate Chip Banana Loaf Recipe

Two whole cups of mashed bananas remove the need for much sugar in this recipe, and in the end gives you a moist loaf bursting with chocolate chips in every bite. I love to make loaves instead of muffins because they are easier to serve (no messing with papers) and store in the freezer. There's less fiddling with batter and you can just put them in the oven and forget about them for awhile. If you cut the cooled loaf and then freeze it, it's easy to just unwrap and take a frozen piece, wrap the piece with plastic wrap, and tuck it (while frozen) into a lunchbox. By the time someone will want to eat it, the piece will be nicely thawed. How's that for making lunch packing easier?


2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
pinch salt 
1 cup chocolate chips
2 cups mashed ripe bananas
1/2 cup melted unsalted butter
1/4 cup milk
2 eggs

  Pre-heat the oven to 350 F and grease a 9x5 inch loaf pan. Set aside.

  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the mashed bananas, melted butter, milk, and eggs. 

  Pour the banana mixture into the flour mixture and stir until just combined. Fold in the chocolate chips. 

  Scrape the mixture into the loaf pan, smoothing the top. It will seem quite full but don't worry, it doesn't rise all that much. If you are concerned, put a baking sheet under the loaf pan when you set it in the oven to catch any drips. Bake for about 50-60 minutes until a cake tester inserted in the middle comes out cleanly. Allow to cool in the loaf pan before turning out and cutting into slices. 

Makes one loaf, about 12-16 slices

Adapted from Canadian Living


She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom