This chocolate chip banana bread makes a great study snack or quick breakfast in the morning.
During exam season I like to prep meals and snacks ahead of time so I’m not constantly having to cook and think about what I want to make. Banana bread is super easy to make and I can do something else while it’s in the oven.
This banana bread makes a great breakfast if you’re in a rush (just grab a slice and go). I’ll also have it as a study snack in the afternoon when I want something sweet to keep me going.
You can also make this banana bread without the chocolate chips or substitute them with pecans or walnuts
RELATED: Single Serving French Toast
You can reduce the sugar in this recipe for a less sweet bread but it does help to get a nice crust on the outside while the inside stays moist.
I usually buys bananas specifically for making banana bread and let them go almost completely black before I use them. If I only have one or two bananas, or want to wait to make the banana bread I remove them from the peel and put them in a ziplock bag and freeze them until I’m ready to use them.
Chocolate Chip Banana Bread
- 1 Loaf pan
- 3-4 medium ripe bananas
- 1 cup sugar
- 1/3 cup butter softened
- 1 ⅔ cups all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 100 g chocolate chips
- Preheat oven to 175°C (350°F)
- Grease loaf pan with cooking spray or butter
- In a bowl mash your bananas until smooth
- In a medium sized mixing bowl cream together the butter and sugar
- Add the eggs to the butter and sugar mixture, stir until well combined
- Add mashed bananas and water to the mixture and beat for 30 seconds
- Add in dry ingredients (expect chocolate chips) and stir until just combined, don't over-mix
- Add in chocolate chips and pour into greased pan
- Bake for 55-60 minutes or until wooden pick inserted into centre comes out clean
- Let cool for 5 minutes, then loosen sides from pan and remove from loaf from the pan
- Let cool completely before slicing