I adapted this banana bread recipe from one I saw at Lovin’ from the Oven, making a few small changes. I’ve also made it before with a glaze and more chocolate chips sprinkled on top, which is included as an option in the recipe below. The bread is dense and moist, and there are lots of yummy chocolate chips in there! I like using mini semi-sweet chocolate chips because sometimes regular-size chips sink in the batter while quick bread is baking. I like making this bread in an 8×4″ loaf pan because it turns out fuller. If you use a 9×5″ loaf pan, your loaf will be a little flatter. But the bread tastes great either way. This recipe makes 1 loaf.

CHOCOLATE CHIP BANANA BREAD by NancyCreative, adapted from Lovin’ from the Oven

Makes one 8×4″ or 9×5″ loaf

• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 eggs 
  
• 1 Tablespoon milk or half and half
• 3 very ripe medium-size bananas, mashed
• 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour an 8×4″ or 9×5″ loaf pan (I’ve tried it in both size pans, and an 8×4″ loaf pan makes a nicer-looking, fuller loaf but you need to add about 10 more minutes to your baking time).

In large bowl, cream softened butter and sugar together until light and fluffy. Add the egg, beating well, then stir in the milk and mashed bananas. In a medium bowl, stir together the flour, salt, baking powder, and baking soda. Blend the flour mixture into the banana mixture and stir just enough to evenly combine. Fold in chocolate chips.

Bake at 350 degrees for 65-70 minutes for an 8×4″ loaf or 55-60 minutes for a 9×5″ loaf, or until toothpick inserted in center comes out clean. Cool loaf in pan for 20 minutes before removing to a wire rack to cool completely. When completely cooled, you can top with a glaze if you like…

CREAMY GLAZE (optional)

• 1 cup powdered sugar
• 1 1/2 Tablespoons half and half
• 1/4 to 1/3 cup mini semi-sweet chocolate chips

In small bowl, blend powdered sugar and half and half until smooth and creamy. Spoon over the loaf, then sprinkle the mini semi-sweet chips on top. Let glaze set before serving.

The bread is so moist, dense, and chocolatey that it tastes wonderful even without the glaze, if you prefer it that way!

It’s a great loaf to make for breakfast or brunch…or top a slice of it with a scoop of ice cream and hot fudge sauce for dessert!

Linked to Sweets for a Saturday.