This chocolate chip banana bread is going to blow your mind. It is unbelievably good. Yes the chocolate chips are technically optional and you can leave them out if you’d like, but I will advise you that is a mistake.
I have actually given this recipe to a few of you and had others mentioned they’d like to have it as well, so I thought I would stop being stingy and share. This is a recipe my mom tweaked years and years and years ago from an old cook book. I’ve even made a gluten free version once by exchanging the flour for gluten free flour and it was just as good!
My Chocolate Chip Banana Bread Recipe
- 2 eggs lightly beaten
- 3 ripe, squished bananas (the older the better)
- 2 cups self-rising flour
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 cup sugar
- 1 cup chocolate chips (optional, but highly recommended)
- Heat oven to 350 degrees and grease your pan
- Mix eggs, bananas, oil and milk
- Then add flour and sugar
- Stir in chocolate chips
- Bake for 55 minutes until toothpick comes out clean
For this chocolate chip banana bread you can use a loaf pan or any baking dish you’d like. Obviously, with different sizes comes different oven times, so just watch it closely after about the 30-40 minute mark.
You may want to double your ingredients and make a couple loaves, this stuff goes fast!
Liz is a just a mom trying to keep it real about how little she sleeps, how often she gets puked on and how much she loves them. You can find her here every day writing about real-mom moments.
This looks fabulous. I have all of the ingredients and cannot wait to make it.
Yikes!! I have this in the oven right now and just realized the directions call for adding milk, let milk isn’t listed in the ingredients. Should I have added milk?
I started making it when I first married your Dad. I got the recipe in a cookbook someone gave us as a wedding gift, and I “doctored” it a little bit over the years. 🙂 It’s really nothing special, but I think because we put so many chocolate chips in it, it seems special.
Hint: It’s better the 2nd day – if you can wait that long.
Can u use use regular flour?
Honestly, I’m not sure! I’ve never made it with anything but self-rising and gluten-free flour.