You are going to love this easy Choc Chip Banana Bread recipe! It’s perfect for the whole family, is freezer friendly and Thermomix instructions also included.
Why you will love this recipe:
- It’s quick to make – you can be enjoying this Choc Chip Banana Bread in less than an hour.
- Freezer Friendly – store for up to three months.
- Perfect for using up old bananas
- Budget friendly – you can use chocolate chips, chopped up chocolate pieces/bars for this recipe.
Ingredients:
- Bananas – the riper the bananas, the better as this helps to give the loaf its sweetness.
- Self- Raising Flour – you can also use plain/all-purpose flour but will need to add 2 teaspoons of baking powder.
- Butter – you can use coconut oil (liquid) or another light flavoured oil in it’s place.
Tips for Making this Choc Chip Banana Bread:
- This Chocolate Chip Banana Bread can also be frozen.
- You can also use either chocolate chips or chopped pieces of chocolate for this recipe.
- This recipe can also be baked in mini loaf tins, you will need to adjust the cooking time and I suggest checking after 18 – 20 minutes.
- To store, place in an airtight container and store at room temperature for up to 4 days.
How Many Bananas do I need to make Banana Bread?
I recommend using 200 grams which will be approximately 2 bananas. You can use up to 250 grams with no major impact to this recipe.
What is the difference between Banana Bread and Banana Loaf?
They really are the same thing, Banana Bread/Loaves are a quick mix and don’t need to be left to rise – unlike traditional bread. A Banana Cake has a much lighter texture to a Banana Loaf/Bread.
More Banana Recipes:
- Double Chocolate Banana Bread Recipe
- Carrot, Banana and Cinnamon Muffins
- Easy Banana Pikelets Recipe
- Banana and Raspberry Loaf
- The Best Banana Bread Recipe
- Choc Chip Banana Blondies
- Nutella Banana Bread Recipe
Choc Chip Banana Bread Recipe
This easy Choc Chip Banana Bread recipe is freezer friendly and both regular and Thermomix instructions included.
Equipment
- Loaf Tin
Ingredients
- 2 cups self raising flour 300 grams
- ⅓ cup brown sugar 65 grams
- 200 grams chocolate chips
- 2 eggs
- ¾ cup milk 185 grams
- 200 grams bananas approximately 2 bananas
- 50 grams butter melted
Instructions
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line a large loaf tin with baking paper.
- In a small bowl, mash the banana with a fork and add the eggs, melted butter and milk and whisk to combine. Set aside until needed.
- In a large mixing bowl, add the self raising flour and brown sugar and stir to combine. Make a well in the centre and add the wet ingredients. Stir until just combined.
- Add the chocolate chips and gently fold through.
- Pour the mixture into prepared tin and bake for 45 minutes of until cooked through when tested with a skewer.
- Allow the Banana Bread to cool in the tin for 10 minutes before carefully transferring to a wire rack to completely cool.
Thermomix Instructions
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line a large loaf tin with baking paper.
- Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt. Add the bananas and mix for 10 seconds on speed 4.
- Scrape down the sides of the bowl and add the brown sugar, eggs and milk and blitz on speed 4 for 10 seconds.
- Add the self raising flour and mix for 10 seconds on speed 4.
- Add the chocolate chips and mix for a 5seconds on speed 4 – REVERSE to mix through.
- Pour the mixture into prepared tin and bake for 45 minutes of until cooked through when tested with a skewer.
- Allow the Banana Bread to cool in the tin for 10 minutes before carefully transferring to a wire rack to completely cool.
Notes
- This Chocolate Chip Banana Bread can also be frozen.
- You can also use either chocolate chips or chopped pieces of chocolate for this recipe.
- This recipe can also be baked in mini loaf tins, you will need to adjust the cooking time and I suggest checking after 18 – 20 minutes.
- To store, place in an airtight container and store at room temperature for up to 4 days.
Nutrition
Calories: 163kcalCarbohydrates: 31gProtein: 5gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 35mgSodium: 28mgPotassium: 149mgFiber: 1gSugar: 11gVitamin A: 99IUVitamin C: 2mgCalcium: 42mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Bakingo
Can I try this without adding eggs?
Lauren Matheson
Hi, I haven’t tried making it without eggs before I’m sorry x
Linda
Hi. Step 1 says preheat oven to 170, and step 2 says preheat oven to 180 so i was just wondering which one I should be setting my oven to? thanks
Lauren Matheson
My apologies Linda, it’s 170 xx
Krista
What would be the best way to store the banana bread once cooked?
Lauren Matheson
Hi Krista, the best way to store this is in an airtight container in a dark place like your pantry etc 🙂
LC
You could if u used Apple sauce or egg replacer . Nps . I do both regularly. Either egg or something to replace it if I dont have them
Great one is egglike powder …vegan product or for those who have egg allergies
Megan
We love this banana bread recipe! It’s a definite favourite with my son (even my banana hating partner loves it)!
Lauren Matheson
Oh that’s great!
Renee
Has anyone tried this without the eggs?
Shin
Thanks Lauren!I made it! Super moist and delicious!
Lauren Matheson
Oh thanks so much for letting me know!
Shin
Please specify 3/4 cup milk equal to how many ml /gram. Thank you.
Lauren
Hi Shin, I use a 250ml cup so 3/4 of a cup = approximately 185ml 🙂