Chocolate chip banana bread is a really nice chocolately twist on a classic banana bread recipe. Add chocolate chips in the mixture for a really nice little treat. Banana bread is the perfect way to use up all those leftover bananas in the fruit bowl that have started to go brown. We all have the best intentions when we buy our weekly grocery shop; the fruit bowl is piled high, but by the end of the week there are always a few bits left threatening to be thrown into the bin. With a little imagination and some store cupboard essentials you can try out this easy chocolate chip and banana bread recipe as a great way to use up over ripe bananas. Great to keep in the bread bin and serve it for breakfast or as an after school snack.
- 1 ripe banana, peeled
- 1tbsp milk
- 50g soft butter
- 1 egg
- 75g plain flour
- 75g caster sugar
- ½tsp bicarbonate of soda
- ½tsp baking powder
- 50g dark chocolate chips
Preheat oven 160°C/325°F/Gas Mark 3. Grease and line a 1lb loaf tin with non-stick baking parchment.
In a large bowl, mash the banana with a fork and then add all the remaining ingredients, except the chocolate chips. Beat with an electric hand whisk until smooth.
Stir in the chocolate chips and spoon the mixture into the prepared loaf tin.
Bake for 40-45 mins or until well risen and golden.
Cool for 10 mins in the tin, then for a further 10 mins on a wire rack. Slice and serve.
If you don’t like dark chocolate, try white or milk chips instead. Or if you want an extra bit of crunch, try adding some chopped nuts.