Use up leftover bananas and spare chocolate to make the Ultimate Chocolate Chip Banana Bread. Get the recipe below.
Using up leftovers
Banana bread is always touted as being the best way to use up leftover bananas but does anyone ever have a whole bunch going brown?! We often have one or two that are past their best. I proudly announce that I’m going to use them to make banana bread before promptly heading to the shops to buy a few more.
Although you could make this recipe with just one or two bananas (and it tastes great, I promise) I always think the more bananas the better! When you’re reading the recipe you can definitely take the weight of bananas with a pinch of salt. Just use however many you’ve got going spare.
Talking of spares…is there such thing as spare chocolate?! We always have a chocolate bar or two lurking at the back of our baking cupboard. I’ve made this recipe with white, milk and dark chocolate – sometimes a combination of all three – but in my opinion dark chocolate works best.
Keeping warm
The slightly dense yet cakey texture of banana bread is definitely one best saved for the colder months. It has that ooey-gooey softness that screams comfort food so it’s the first thing I think of when the nights draw in and the temperature drops. For me, banana bread is about so much more than overripe bananas.
In fact, I really don’t think its necessary to wait for bananas to become overripe for a good banana bread. In fact, I think a slightly firmer banana can actually give you a better texture. The mix of slushy, mushy banana with gooey chunks makes for a really indulgent banana bread. The chocolate chips are the icing on the cake!
I like my banana bread still warm out of the oven, that way the chocolate is still molten and the chunks of banana still gooey. It tastes great with vanilla ice-cream, chocolate spread and even greek yogurt depending on what mood you’re in.
The recipe
Ultimate Chocolate Chip Banana Bread
Ingredients
- 350 grams bananas peeled
- 175 grams self raising flour
- 175 grams caster sugar
- 2 eggs
- 4 tbsp melted butter
- 75 grams chocolate chips
Instructions
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Preheat your oven to gas mark 4.
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In a large bowl, whisk the egg, sugar and melted butter until you have a plain mix that has increased in volume.
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Take half a banana and place to one side for later.
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Roughly mash the rest of the bananas until you have a combination of pureed and lumpy banana then add to the other wet ingredients.
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Add the chocolate chips before folding in the flour.
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Line a loaf tin with greaseproof paper and pour in the mix.
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Slice the half a banana placed to one side earlier and add to the top of the mix for decoration.
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Place in the centre of the oven and cook for an hour (or until the top of the cake bounces back when prodded gently with the tip of your finger).
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Let the cake cook in the tin for ten minutes before turning out on a cooling rack.
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This banana bread is best served warm and can be reheated.
Banana bread hack
I have a confession – I’m super lazy and hate lining tins. That’s why I use these loaf tin liners. You can get them on Amazon! Just follow the link below. There are different sizes depending on how big your loaf tin is. The tin used in this recipe is 1lb.
Something similar
Chocolate and Banana is quite a classic combination which is why this is the Ultimate Banana Bread recipe, but here are two delicious alternatives:
For the health conscious, there’s my Almost Fat Free Banana Bread.
For the slightly more adventurous why not try this Bonfire Banoffee Bread with a caramel sauce inspired by Guy Fawkes Night.
Pin it for later
Good to see your new blog. Your banana cake looks superb. I love autumn, but I’m always loath to shed my sandals.
Thanks Choclette! I think people tend to either be winter people or summer people 🙂 as much as I love wandering through fields barefoot or feeling my feet in the sand, for me nothing beats being all snuggled up 😀 x
I have some frozen bananas in the freezer. Here is. I thing better than a warm slice
I was at a restaurant yesterday and they served a warm banana nut bread as an appetizer — it was so good — and I haven’t made banana bread in ages… Now your recipe is prompting me into the kitchen. I think you’re styling is really inventive too.
Thanks Lisa that’s really kind! You can definitely jazz this up and make it restaurant worthy – or at least dinner party worthy 🙂
Oh serving this warm!!!! With chocolate chips all soft and melty!!!
I am drooling! I want my banana bread to look as beautiful as yours!
With this recipe it can 😀 just make sure you put slices on top and voila!
I have that dilemma all the time where I have a couple of overripe bananas and think “ooh I should make banana bread” and then realize that I need 4 more! Also agree that “very ripe” is better than “overripe”. I love the addition of chocolate chips in this. AND I had no idea they made liners for loaf pans, thanks for that tip!
Seriously, those load liners are a god send!!! I’m all for less washing up 😀
I love banana bread. This bread is lovely and I love those banana slices down the middle!
Thanks Linda!
Oh my, totally drooling over your banana cake, chocolate chips make a great addition. Great styling and photography too:-)
Chocolate chips in banana bread is a must in my opinion. You have given me a massive banana bread craving now – I’m going to have to make some.
Yum Yum YUM!
That looks amazing and your description of gooey melty chocolate in warm banana bread has me drooling! I must keep my hands off the bananas so we have some brown ones to bake with!!