Hurried mornings don’t have to be limited to cold cereal, and this quick and easy Chocolate Chip Banana Bread will snap your alarm clock right out of mourning, and you’ll be anxiously jumping out of the bed.
Ok, ok maybe “jumping” out of bed is a stretch but it will have you looking forward to breakfast.
It seems we are always buying bananas. Brian loves them, the dogs love them….oh my goodness, do the dogs love them and I enjoy them as well. However, as with any fruit, it seems like the window of time you have to eat the darn things is pretty limited. Skip a daily nanner and you’ll have bananas starting to over ripe on you.
When that happens, I’m either whipping up treats for the dogs or making banana bread. Banana bread is such a universally loved treat, too. I had no idea until the submissions for The Traveling Apron Recipe Swap started coming in and there were 5 recipes for banana bread. 5 banana breads! The Best Ever Banana Bread, Mama’s Best Banana Bread, Banana Bread, and a Banana Nut Bread.
We narrowed it down to the top 3 based on similar ingredients, and then had my neighbors vote for the one that made it into the book. The winner was this Banana Nut Bread by Ashley Townsend in Missouri.
It was her great-aunt’s recipe and it is insanely delicious….if you’re not allergic to nuts.
It has become one of my favorites, but sometimes you want a banana bread without the nuts, but still having a little bit of a kick.
And that’s where the Chocolate Chip Banana Bread comes in.
Moist, sweet and delicious it’s going to be a breakfast time favorite.
Scout’s honor. Pinky promise.
- ¼ cup vegetable oil
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 3 ripe bananas, mashed (1 cup mashed banana)
- ¾ cup mini chocolate chips
- Pre-heat the oven to 350 degrees. Grease a 8½-inch x 4½-inch loaf pan with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugars, baking soda and salt. Mix in the oil, bananas and eggs. Fold in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Allow to cool in the pan for 10 minutes, then turn out and cool completely, right side up.
But now, I need you to answer a question for me. Do you enjoy banana bread for breakfast or dessert? I personally love my slice with a hot cup of coffee and prefer it in the morning, however, my previous cookbook editor convinced me it was in fact, a dessert.
I was so confused that we stuck it in the Sweets & Treats section of the book. I mean, I get it, it is both sweet and a treat so it really could go in either category.
I like mine for breakfast.
Banana bread also makes really great gifts, too! I know it’s a bit early to be talking about holiday gift giving but disposable loaf pans and pretty wrapping make excellent neighbor gifts.
Start compiling your favorite banana bread recipes now!