Go Back
two loaves of chocolate chip banana bread

Double Batch Chocolate Chip Banana Bread

This simple chocolate chip banana bread recipe makes two loaves and uses basic ingredients you probably already have on hand. Enjoy them both now, or freeze for later!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 2 Loaves
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups mashed ripe bananas about 5-6 bananas
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 2 tsp vanilla
  • 1 cup sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon (optional)
  • 3 cups all purpose flour
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 350 degrees.
  2. Mash peeled bananas in a large mixing bowl.
  3. Add in the melted butter, beaten egg, sugar, and vanilla. Stir well.
  4. Sprinkle the salt, baking powder, baking soda and optional cinnamon over the mixture. Stir.
  5. Add in the flour and stir to combine. Stir until all flour in incorporated. Fold in chocolate chips (and other optional add-ins).
  6. Split the batter between two greased loaf pans. Bake in preheated oven for 45-50 minutes.

Notes

To store:

Store any leftovers in an airtight container. The bread should store at room temperature for 3-4 days and in the fridge for about a week.

To Freeze:

Take your cooled bread and wrap the whole loaf tightly in plastic wrap. You can then wrap it in aluminum foil or place in a gallon freezer bag.
The bread should remain fresh in the freezer for about a month.