Choc-Chip Banana Bread
A moist, chocolate chip banana bread with a tender crumb and rich banana flavor, perfect for breakfast, snack, or dessert, appealing to banana and chocolate lovers alike.
Ingredients
Instructions
- Combine 1 tablespoon of flour with the chocolate chips and set aside.
- Mix the sugar, Crisco, eggs, flour, baking soda, salt, sour milk, and mashed bananas until well combined.
- Fold the floured chocolate chips into the batter.
- Grease and flour two loaf pans.
- Divide the batter evenly between the prepared pans.
- Bake at 325°F (160°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk. Ensure the bananas are very ripe for maximum sweetness. Also, try adding nuts for extra crunch or experimenting with different types of chocolate chips for variety.
Serving Suggestions
This chocolate chip banana bread is delightful on its own, but you can elevate it by serving it with a spread of butter or cream cheese. Pair it with a hot cup of coffee or tea for a cozy breakfast or snack. It also makes a wonderful dessert alongside a scoop of vanilla ice cream, or try it with a fruit salad for a refreshing contrast. Browse more American recipes for additional inspiration.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes or microwave individual slices for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Choc-Chip Banana Bread contains roughly 647 calories, with 14g protein, 112g carbohydrates, and 18g fat. It is an excellent source of protein (28% of the Daily Value), iron (23% of the Daily Value), and calcium (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1429mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser texture, so consider using half whole wheat and half all-purpose for a lighter outcome while still adding some whole grain nutrition.
What can I substitute for eggs in this recipe?
If you need to make this banana bread egg-free, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the moisture balance and add a little extra banana flavor.
How can I tell when the banana bread is done?
The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it starts to brown too much on top, you can cover it loosely with aluminum foil in the last 15-20 minutes of baking to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).