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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Delicious moist banana bread studded with chocolate chips
Course Dessert
Cuisine European
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 240kcal
Author thebakingexplorer


  • 3 Bananas mashed
  • 125 g Light brown soft sugar
  • 75 g Butter melted
  • 2 Eggs large
  • 50 ml Milk
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon optional
  • 250 g Self raising flour
  • 100 g Chocolate chips


  • Pre-heat your oven to 150C Fan/325F/Gas Mark 3, and grease and line a 2lb loaf tin
  • Melt the butter in the microwave, or in a pan on a low heat
  • Whisk the light brown sugar and melted butter together, let the mixture cool for 5 minutes if the butter is too warm
  • Add the eggs, milk and vanilla, whisk them in
  • Stir in the mashed bananas
  • Add the self raising flour and cinnamon, and whisk in until you can't see any flour
  • Stir in the chocolate chips
  • Pour into the loaf tin and bake for 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. If you're concerned it's getting too dark on top, you can cover it with foil
  • Leave to cool, then slice to serve. Store any leftovers in an airtight container in a cool place and eat within 4 days. You can also freeze it



  • Make sure all your ingredients (particularly the milk and eggs) are at room temperature before you start baking.
  • I really recommend using light brown soft sugar if you can for this recipe, but caster sugar (also known as superfine sugar) will work well too.
  • For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.
  • You can use either unsalted butter, or a baking spread, to make this cake.
  • For the tastiest banana bread, wait till your bananas have brown spots all over them before using them in this recipe.
  • The cinnamon is optional, or you could add ground ginger instead, or mixed spice.
  • I used milk chocolate chips, you can use dark or white chocolate chips if you like instead.
  • There are SO many customisation options with this recipe. You can swap out the chocolate chips for chopped nuts such as walnuts, or you could add dried fruit like cranberries or raisins. You could even add orange zest, or some peanut butter!
  • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
  • For easy lining of the tin, use a loaf cake tin liner*.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 240kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 73mg | Potassium: 187mg | Fiber: 2g | Sugar: 17g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg