Choc Chip & Banana Bread

Who doesn’t love banana bread? And quite frankly, if there is ever any opportunity to add chocolate into a recipe; I’m sure as heck going to add it on in there!

This recipe is super buttery with a scrumptious brown sugar and banana taste. Not to mention the bursts of choc chips.

Below is a simple, quick and easy to make banana bread. The hardest part is waiting for it to bake, as the gorgeous scent fills your whole house. Second hardest part is trying to not eat it the minute its out of the oven! Third is trying to have self control to not eat the whole thing yourself! Zero self control here!

This is my go to recipe whenever I see bananas in our kitchen that look like they have seen better days. And to be honest, being stuck at home as much as we all have been lately, I have made a few variations of this little treat. Its great for Breakfast, morning tea, afternoon tea...who am I kidding! Its honestly great any time of the day! Go on, treat yourself.

Delicious heated up (or fresh out of the oven if you are like me and can't wait) on a cold day with a (generous) serve of butter.


Makes: 1 standard loaf tin

Prep Time: 15 minutes

Baking time: 40-45 minutes


250g Light Brown Sugar

2 Eggs

3 Small Ripe Bananas

1 Tablespoon Ground Cinnamon

1 teaspoon Baking Powder

1 teaspoon Bicarb Soda

2 cups Plain Flour

165g melted Butter

200g Dark Chocolate Chips (you can add more or less, pending your preference.)

You could also change this over for nuts instead of choc chips, or a mix of both.


1 Banana & Brown Sugar to sprinkle on top

Butter to serve

Preheat your oven to 160C

Grease your loaf tin. I usually use non stick spray and then line with baking paper.

But you can use butter for this as well. Both will work.

Add the brown sugar and eggs in a bowl and mix with your beater until they are thick and creamy.

Peel and roughly mash your ripened bananas. I just use a fork for this. It doesn’t need to be perfect.

Add the mashed bananas to the brown sugar and egg mix and beat to combine.

Add all the dry ingredients to the bowl and mix again until its all combined. Add the butter and mix once more.

Finally add in your choc chips and stir in. You can do this with your spatula or a quick burst with the mixer. Its more just so the chocolate is spread somewhat evenly through the batter.

Pour batter into your prepared tin.

Slice the extra banana. You can do this in slices or sideways. Whichever you prefer. It is mainly for decoration. Although the banana on top goes somewhat caramelised in the oven and is divine!

Sprinkle the remaining brown sugar over the top of your loaf.

Place in you preheated oven and bake for 40-45 min.

Baking times may vary pending on your oven.

You can tell if it's baked if you touch the top and it bounces back, or place a skewer through the centre and it comes out clean, then you are good to go.

Remove from oven and allow to cool off a few minutes before you remove from the tin.

Gently remove from the tin and serve. Always lovely warm and served with butter.

You can also freeze this bread - Thats if it lasts that long! It never survives very long in our house!

But if it does last - You can freeze banana bread using these instructions to keep its fresh flavour and texture for months!

  1. Allow banana bread to cool completely.

  2. Tightly wrap the loaf (complete loaf or sliced) in 2-3 layers of plastic wrap or aluminium foil. (Sliced can be easier for freezing, as it takes much less time to thaw out. Meaning you can eat some sooner!)

  3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.

  4. Date the bag and freeze for up to 3-4 months.

  5. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

  6. Heat, add butter and devour.


Kacey x

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