Tag Archives: Recipe for moist chocolate-chip banana bread

Chocolatey-Chippy, Sure-to-Get-Eaten Banana Bread

Probably everybody makes banana bread when you’ve got some extra ripe bananas that need using up, but my son Joel’s turns out so well that I asked if I could share his recipe. “But Mom!” he protested, “I just use your recipe, except I use half the sugar and add a package of chocolate chips.” Okay! We can do that. Here it is:

Chocolatey-Chippy Banana Bread

Cream together:
1 stick of softened butter
1/2 cup sugar

Then add:
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-4 bananas (whatever you have left over; the more bananas, the longer you’ll need to bake it)

Beat until smooth, then add:
1   12-oz. package chocolate chips for sure, and if you want
1 cup walnuts or pecans (totally optional)

Pour into a loaf pan and bake at 350°F. for 40-50 minutes or until golden brown on top and somewhat firm to the touch (starting to form a crust). We usually make banana bread for dinner (since it takes so long to bake) but serve the rest with breakfast the following morning. You can also make this recipe into muffins or glaze the tops with cream cheese frosting to make them into cupcakes, but then they’re undeniably a dessert rather than any semblance of a “bread” or morning “pastry!”  🙂

Oil and perfume make the heart glad,
and the sweetness of a friend comes from his earnest counsel
” (Proverbs 27:9).