The Last Chocolate Chip Banana Bread Recipe You’ll Ever Need – It Takes a Little Heat

Mini Chocolate Chip Banana Breads in Loaf Pans
Bananas aren’t a fruit that typically excites the senses or moves people in a profound way, if in any way at all. Hell, fruit in general doesn’t do that. Except maybe a lychee. Lychees do something quite unnatural to me that makes me feel shameful and dirty, but that’s a different blog post.

Focus. Bananas.

I don’t know anyone who actually likes bananas, anyone who actually likes to eat bananas, anyone who actually likes the taste and texture of the slimy soft, sometimes stringy fruit that leaves a strange, powdery-yet-wet residue on the tongue and teeth. But every time you’re tearing through the grocery produce section, nature’s version of elementary school bus safety yellow catches your eye and stimulates a conditioned response. You slow down. And though the words may not make their way in literal format to your mouth, “we should get bananas” stirs in your subconscious. You don’t really know why you should get bananas, you just know you should. It’s just known. Should. Supposed to.

It’s just one of those things in life that people should do.

Today, though, I’m finding myself a little less apathetic about bananas. Staring at a screen full of photos of blackened bananas and the browned, caramel glossy topped banana bread with deep, dark cracks and tiny craters spilling over with half melted mini chocolate chips that they became, I found myself…affected. I took those photos a year ago.

It was after the birthday trip up to the mountains.

Chocolate Chip Banana Bread Slices
On our way up to the cabin, we stopped at the market and bought, among other things, bananas. They weren’t on any grocery list, but they probably looked too perfect to pass up and hell, we’re up in the mountains! We should buy bananas for nutrition or something, right? The bananas were long, a little unnatural in how straight they were, beautiful in their own, suspiciously perfect way. They were a little green, but they would ripen in time.

With places to dine out in the small mountain town, other things to eat from the kitchen adorned with small black and white Brother labels that identified everything from cupboards with “pots and pans” to “kitchen light,” and the fact that vacations are a time to eat junk food, the bananas were left untouched. They moved from laying sprawled out bare on the table, to awkwardly nesting their curiously long, straight, hard bodies in a large mixing bowl, to the ’70s formica countertop, trying to find their place.

On the last day, like the responsible vacation renters we were, we tidied up, took out the trash, checked the showers, peeked under the sofa cushions, and emptied the refrigerator. The bananas were still on the table. Bananas are cheap – quite literally, a little more than a dime a dozen. The first instinct was to throw them out with the rest of the food that just wasn’t worth our effort to take back down the mountain, but I don’t work that way. Whether by culture or necessity, it hurts my heart to waste. I can’t just throw things away, especially things that seem perfectly good.

The bananas came back home with us.

I put the untouched bananas on the kitchen countertop. Every day for the first few days, I saw the bananas and reminded myself to look for that banana bread recipe — that one, the one that I loved from whatyearwasthat, hm, I can’t remember — but I didn’t look. So many other things came up. I was making excuses. “Life stuff” was moving faster, yet in a strange way, more slowly, than I could manage. I wasn’t ignoring the bananas; they were there and I saw them every day, rotting right before my eyes. I think I was trying to ignore having to do something about them. I didn’t want to deal with them.

You can ignore the black, spotted bananas that are practically camouflaged against the dark granite countertop for as long as you can, but something will eventually force your hand. Maybe you pick up the bananas off the counter to make room for a bowl and the skins shred apart from the stems under the weight of decay. Maybe you find that banana bread recipe while looking for something else.

Maybe you finally find hard evidence of lies and dishonesty that confirm what was just suspicion that laid black and heavy on your heart for months.

Chocolate Chip Banana Bread - Blackened Bananas

Bananas may not actually be, but are marketed as, Quite Possibly the World’s Perfect Food. They had decomposed to just the point at which only by some act of God they could be salvaged, were stripped open, scraped from its skin, shredded, pounded and mashed into a slimy, pulpy mess, hurled into a floury fray, but finally, emerged from the heat, beautifully transformed.

This past year was one of the most uncomfortable, painful, hard, difficult, emotional, dramatic, heart-wrenching years I’ve lived through, but I think I’ve finally emerged from the heat.


I may not be beautifully transformed, but at least I’ll get a blog post or two out of it.

Mini Chocolate Chip Banana Bread Recipe


  • 1¾ c. + 2 Tbsp. unsifted flour
  • 1½ c. granulated sugar
  • ½ tsp. baking powder
  • 1 tsp baking soda
  • ¾ tsp. salt
  • 1 – 1 ½ c. mini chocolate chips
  • 1 c. mashed overripe bananas
  • 2 large eggs
  • 1/3 c. buttermilk
  • ½ c. vegetable oil
  • 1 tsp. pure vanilla extract


Preheat oven to 350°F.

Grease and flour three mini loaf pans.

Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in mini chocolate chips.

In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Pour liquid ingredients into flour ingredients and stir until combined.

Divide batter among loaf pans and bake for 33-35 minutes or until deeply golden brown and toothpick inserted into center comes out clean.

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{ 82 comments… read them below or add one }

1 You May 27, 2009 at 4:47 am

make please

thank you


2 Holly June 10, 2009 at 10:06 pm

I love bananas…They are absolutely my favorite food (not just fav fruit). So there, one person who TRULY enjoys bananas


3 yaybanana June 10, 2009 at 11:50 pm

Yeah, my dad loves em too. Buys them by the bunches (silly attempt at cheap humor).


4 Peter E Dant June 12, 2009 at 10:37 pm

What is an OVERN?


5 Sarah J. Gim June 12, 2009 at 10:39 pm


an overn is a totally special oven that no one else has except me :)


6 Robert June 12, 2009 at 11:11 pm

My son and I enjoy Banana’s a great deal. between us, we eat at least 7-10 pounds every week.


7 Sarah J. Gim June 12, 2009 at 11:13 pm

Holy Smokes, Robert! how many bananas is that? 7-10 pounds?! at least it’s bananas, and not…um, potato chips :)


8 Zulfikar June 13, 2009 at 3:30 am

Yum :) Love that recipe and am gona endulge myself in a little bit of that today.

And oh ya, the overn is the special place to cook a perfect Mini Chocolate Chip Banana Bread ;)


9 Harleysmom June 13, 2009 at 11:05 am

My mother in law cannot make her banana bread without it falling in the middle. I think she’s over mixing it or…not using baking powder? any ideas?


10 Anonymous June 13, 2009 at 11:18 am

It isn’t completely baked. If edge is getting finished first, maybe the oven temperature needs to be lowered. Use a tester in the center to see if it is ready to remove from the oven.


11 Vivian Boroff June 13, 2009 at 12:05 pm

If the edge is browned and the center is still mushy turn the oven off but leave it in for an additional 15 minutes then re-test with a toothpick. Also it would help to use an inexpensive oven thermometer to make sure that your oven is hitting the right temperature.


12 Sarah J. Gim June 13, 2009 at 1:03 pm

Hey Harley’s Mom:

a comment from Hannah/Bittersweet on twitter:

“Usually has to do with using too much leavening and/or too much liquid”


13 Kristina June 13, 2009 at 11:23 am

I love bananas. There. I’ve admitted it. That said, I get why you wonder. But they are satisfying in a starchy way that an apple never is and excellent for blending into a smoothie.

Regarding the falling banana bread, my best guess would be not enough or expired baking powder.


14 Azra June 13, 2009 at 12:47 pm

I cannot wait to try this out. My dad loves banana bread, I’d like to see what he’d think of the change in the level deliciousness. :D


15 james June 13, 2009 at 1:26 pm

what the fuck are you talking about, bananas are the shit


16 Sarah J. Gim June 13, 2009 at 3:32 pm

oh good, then if we ever go on a camping trip together, i never have to worry about eating them.


17 Angela June 13, 2009 at 3:27 pm

Bananas are the ONLY fruit I like. I am not a fruit person… much more of a veggie person, but ohhhh man do I love bananas.


18 Sarah J. Gim June 13, 2009 at 3:34 pm

Angela: How strange that you only like bananas! What about sweet, tart berries? Or just straight up tart citrus? But I do agree, I love vegetables, too. :) Next up for us, zucchini bread


19 tammi June 13, 2009 at 11:35 pm

you are a great writer – glad to have stumbled across you


20 Xylene2301 June 14, 2009 at 4:41 pm

I know a raw-food-only vegan who eats 8 bananas at a sitting…


21 BananaLovers June 15, 2009 at 12:09 pm

We love bananas, in fact there is not a day that can go by that a bit of sunshine comes into our lives in the form of a beautiful-bright-elongated self-contained vitamin-full fruit. A bunch goes through this house every 2 days.
Over-ripe??? … thanks for the photo … we always wondered what that would look like. No offence, but what a terrible thing to do to bananas … in a cake … no thank you. pass.

Here in Europe (Belgium and UK) some small markets and “corner” shops now are offering “bananas-by-the-piece” at the till/check-out in place of candy and gum. The idea has become quite popular very quickly. Europe loves bananas.


22 Dusty Lee December 5, 2011 at 8:35 am

Well obviously you don’t eat a banana when it’s brown like you would a yellow banana.  However in order to make banana bread properly, the bananas must be over ripe to impart the proper sweetness and flavor into the bread.  If you suggest to any baker that they use yellow bananas in their bread, they’ll laugh in your face, whether in the USA or Europe.  The USA “loves bananas too:,,,, smug guy.


23 StrangerKiss June 18, 2009 at 4:00 pm

I love bananas…always have. I did a raw food thing (with the Raw Divas) and ate LOTS of bananas. More bananas than I would have thought possible to eat at one sitting. I would have thought I’d be turned off but now, even though I’m not doing raw anymore, I love them more than ever. I usually eat 2-3 a day!

Thanks for the lovely recipe…can’t wait to try it. Always need ways to use those overripe bananas.


24 Anonymous June 22, 2009 at 10:05 pm

fuck you i love bananas


25 Anonymous June 24, 2009 at 12:19 am

wow, couldn’t you of just posted the recipe and not wasted my time by posting your life story before hand?

I like bananas.


26 Anonymous June 24, 2009 at 5:22 pm

Congratulations on being completely rude about it as well. If you don’t want to read it, then don’t, but don’t be an arse.


27 Rod Francis June 24, 2009 at 6:51 am

Coooooooool bananas ….. they are the TOPS !!!

You can do anything and everything with bananas, as simple as wrapping them up in thin bread wraps – those with sweet teeth – with honey, to hot chocolate banana muffins, to fruit salads, raw – cooked …

U name it – U

Can’t beat BANANAS !!!

Cheers very delightful piece …
rod f


28 Jackie June 27, 2009 at 6:35 am

I stumbled upon your recipe while searching for banana bread, we are about to embark on a lengthy road trip and I though it would be a lovely thing to have. I’ve read your blog several times since finding it last night and I’ve got to say, I’m so glad you made it through!

I’ll be making the bread but it’s only because the way you presented it speaks to me so deeply. Thank you.


29 Libby July 5, 2009 at 10:37 pm

Oh I LOVE bananas! I buy them every time I grocery shop. <3

I also love chocolate chip banana bread, so I'll have to try this.


30 Gabrielaskitchen July 6, 2009 at 8:45 am

Uzbeki foreign exchange students loooove bananas- at least the girl who stayed with my family loved’em. She ate three a day. Apparently they’re still a luxury food item in parts of Uzbekistan. Also- you’re recipe sounds great….my bananas always turn into bread or muffins or milk shakes. I have to sneek them into my diet.


31 Mexicana August 29, 2009 at 11:26 am

Made the recipe in Torreon, MX. Used milk & vinegar as substitute for buttermilk. Only have one regular sized pan. Gas oven. The bottom stuck to bottom of pan and top was not fully baked. Tastes good, but not aesthetically pleasing.


32 Tanya October 20, 2009 at 12:52 pm

This recipe looks delicious. I love chocolate chip banana bread. Can’t wait to make this recipe.


33 Sarah J. Gim October 20, 2009 at 12:57 pm

Tanya: Please do soon, and make sure to let us know how it turns out!


34 Nicole November 10, 2009 at 1:34 pm

Your description of buying bananas at the grocery store made me laugh so hard! That is EXACTLY what happens to me and I feel the same way about them.


35 Christine November 29, 2009 at 10:18 pm

I am smiling for several reasons as I post this. A- I’m happy that I found your fun food blog! B- I found your blog after googling “banana bread” because of the guilt I felt at holding 3 mushy blackened bananas over the trash can… I didn’t have the heart to throw them away and C- My husband and I just fought over the last slice of banana bread and I won! Super delish, I baked it about 4 hours ago and now it’s GONE! :)


36 Sarah J. Gim November 29, 2009 at 10:45 pm

Nicole: I have since learned to ignore the siren call of the bananas. Though recently, I have taken to gazing for an extra second at those teeny baby bananas. Stupid biological clock or something.

Christine: SO glad to read that you finished off a banana bread in four hours. I think there is an olympic gold medal for that. Okay, maybe a silver.


37 MHorneM December 7, 2009 at 9:34 pm

WOW! Thank you for posting this recipe! I was searching on the web and came across your site. My husband and I (he’s more of the baker!haha) just baked them and are in awe of how good they are!! We love this recipe it’s so easy. I’m enjoying a slice w/melted butter all over& it’s pure heaven. Mmmmmm….. sooo good. :)


38 Sarah J. Gim December 7, 2009 at 9:42 pm

MHorneM: Normally, I toast a slice of banana bread just to get the toasty, caramelly edges all over, then spread it with some cream cheese, but for some reason, I feel *bad* about doing that on this Banana Bread because it has chocolate chips in it. But hell, if you’re eating this with melted butter, then I am eating mine with cream cheese!


39 Joe December 7, 2009 at 10:13 pm

Just made this today as well. A few minor changes to fit my needs, and it was great. Used 2% milk instead of buttermilk, used butter instead of oil, and baked it as a whole loaf. No problems, good rise, and happy eaters.


40 Cindy January 5, 2010 at 9:10 am

when baking as a whole loaf, what’s the suggested baking time?


41 amy December 7, 2009 at 10:57 pm

I feel the exact same way as you do about bananas…Then again I guess I’m just finicky when it comes to them. Banana bread and banana candy…I can handle. : P : ) I should try this sometime….When/if I get bananas in this house…..


42 Sarah J. Gim January 8, 2010 at 7:20 pm

amy: I would say baking time for quick bread in a standard-sized loaf pan could be anywhere from 45 minutes and up. I would set the time for 45 minutes, check it with a wooden cake tester, and go from there…


43 Melanie Adamek February 3, 2010 at 7:29 pm

This really is the last choc chip banana recipe I will ever need!! It is so delicious I have made it many times. Thank you so much!!


44 katie February 25, 2010 at 9:42 pm

PLEASE tell me where you bought your mini chocolate chips. I have only been able to find them in bulk online. For some reason, I cannot find minis at any store around here, but I’m willing to head closer to LA if you can tell me where to go!


45 Sandy March 15, 2010 at 12:04 pm

I have to say, this was a real disappointment. I followed the recipe exactly, and when filling up the mini loaf pans, I was concerned about how full they were. By the time they had cooked for 15 minutes, they were overflowing all over my oven. After cooking for 35 minutes, the batter was like pudding. By the time the center cooked, the tops were burned, and my oven was a complete mess from the overflowing batter. I really don’t think you cooked these loaves in mini loaf pans.


46 Abigail @ Sugar Apple March 17, 2010 at 6:45 am

Sandy – your mini loaf pans were probably smaller than those that Sarah used. They can vary greatly in size. I’ve got some that are just a little smaller than my regular loaf pans and some that aren’t much bigger than a large cupcake.

It might help if the recipe specified exactly the dimensions of the loaf pan used so that readers would know which size to use.

And I love bananas BTW.


47 Rachel March 17, 2010 at 6:48 am

It sounds like your mini loaf pans were smaller than the ones pictured. Next time, don’t over fill them and you should be fine.


48 Derek K March 17, 2010 at 6:57 am

I’d agree with Abigail & Sandy. Sounds like you’ve got super mini loaf pans. If that’s the size you’ve got, fine, just means you can end up with lots more loafs.



49 ABC Dragoo March 17, 2010 at 6:40 am

Oh, I love bananas! With my irish oatmeal in the morning, as a snack and YES, most of all… I LOVE them in banana bread.

My mom has been making the same recipe since I was a girl – and now I make it as an adult whenever I happen to have 3 bananas around that didn’t get gobbled up. I just recently posted my recipe on EAD Living: check it out — I am going to use your inspiration and instead of the walnuts use chocolate chips –!–


50 Violet May 4, 2010 at 10:31 pm

I make this from time to time, but no matter what I do, I get the same result; the chocolate chips sink to the bottom and stick to the pan, ruining the cake. Tried chilling the batter, dusting the chips, pouring them on top before baking. The second the batter warms up, the chips fall right to the bottom.


51 Sarah J. Gim May 10, 2010 at 10:04 pm

violet: you might need to use mini chocolate chips. perhaps the regular sized ones are too big?


52 Violet May 17, 2010 at 4:10 pm

Might be. Wasn’t aware there was that big of a difference, but guess there is. Forgot to say thank you for the recipe. :)


53 Monica in Arizona June 17, 2010 at 8:23 am

Hi all, this was fun reading the comments …. minus the unnecessary rude and crude comments. There are other more appropriate web sites for such crass commentary.

Ok a few comments, the sinking of the chocolate chips could possibly be alleviated if the chips were tossed with a bit of the flour to coat them and for sure use the mini’s.

Those of you who would like to reduce the fat and NOT affect the taste or texture try using Lecithin. Lecithin can be a valuable supplement to support cardiovascular health, circulatory health, and proper nervous system function. I use it in all my bread baking and any other baking I do. You use it in the same measurement as recipe calls for, cup for cup.

Thank you for your blog Sarah. Did you see the movie JULIA CHILD it was about a woman that was blogging Julia Child through her iconic cookbook? How is it working for you?

Make it a good day


54 Autumn June 21, 2010 at 12:08 pm

We often buy bananas, as they are great on-the-go snacks for my 4 & 5 year olds…but…somehow we never get them used up as fast as we should…so..when the bananas start to turn too brown, I throw them into the freezer. Whole, not peeled or anything…and after a couple of months, my son will open the freezer and notice 4-5 in the door and yell “Mom..time to make banana bread”!..(to thaw, just put in a large bowl in the refrigerator over night, or until thawed) ..they are also really easy to ‘peel’ just split open one end, and it slides right out, and mashes very easily!!..(my family has done this for many generations!)


55 Robert Jacobson June 22, 2010 at 8:25 am

Good to know that I’m not the only one with a mild obsession with Banana Bread.

My official recipe for a regular B.B. loaves

2 cups of mashed bananas (the darker the better)
1 cup of sugar
2 cups of flour
1 stick of butter
1 teaspoon of vanilla
2 eggs
1/2 teaspoon of baking1 teaspoon of salt
1 cup of semi-sweet chocolate chips

1) Hit play on any Banana Bread Records recording
2) Put the ingredients into the bowl: mix & mash
3) Spray aluminum baking pan with- non sticking baking spray
4) Preheat to 350 degrees.
5) Bake for 1 hour
6) cool to taste or freeze for storage


56 King August July 22, 2010 at 11:36 pm

At the time of writing, I have three mini-loaf pans cradling a divine mix of your recipe. Must I say that this is my first stab at baking, and I can’t wait to taste these. I am a big fan of chocolate chip banana bread. Thank you for the recipe, and the start of my obsession in baking.


57 cindy August 11, 2010 at 7:29 am

just googled banana chocolate chip bread and found your recipe the last recipe I’ll ever need. Giving it a try! thanks


58 Amy September 5, 2010 at 6:33 pm

I am a person that truly loves bananas and anything that calls for bananas! Banana nut bread is one of my favorites though– and add chocolate chips to it and I’m in Heaven! Cant’ wait to try this recipe—- YUM!
Elements Papers


59 Amy G September 19, 2010 at 8:27 am

Found your blog while searching for banana bread recipes, of course. I never usually read the blogs before the recipes. I usually just scroll straight to the recipe. But for some reason this morning…..maybe I was trying to put off the chore of actually getting up from the computer & using those brown bananas that have stared at me for the last few days…..but I actually read your blog. I completely enjoyed your eloquent little story on bananas! So much that I’m still sitting here contemplating it, and haven’t yet gotten up to try the recipe! Anyway, just wanted to let you know I thought the writing was wonderful!


60 Sarah J. Gim November 29, 2010 at 9:09 am

amy, you might be one of only 7 (maybe 8?) people who actually read the entire post, including my very own family :) so, thank you! you’ve inspired me to perhaps write a real blog post again… (lately, juts been posting pictures…)



61 Toni October 10, 2010 at 5:41 am

DELICIOUS. It was everything I hoped for and more! I used a regular loaf pan and it took almost an hour to cook, but it was *worth* the wait. I need to figure out how to keep the chocolate chips suspended throughout — but even with many sunk to the bottom is was wonderful. Thank you!


62 Lisa April 21, 2011 at 10:01 am

You can keep chocolate chips suspended throughout the bread by doing the following: before you add them to the batter, toss them in a bowl with a bit of flour. Once they’re evenly but lightly coated, toss them in the batter…at the very end, just before it goes in the oven. :)


63 Marcia November 7, 2010 at 12:02 pm

This was the best banana bread recipe I have ever tried. The bread came out moist and yummy. Everyone kept coming back to second and third helpings. The bananas I used were completely black and I think that made the bread even better!


64 Sarah J. Gim November 29, 2010 at 9:08 am

marcia! i can’t tell you how good it makes me feel to read your writing that! thank you! and especially on a crazy morning when i needed some affirmation ;)


65 shana November 30, 2010 at 6:24 pm

That’s crazy talk! I love bananas! I like ’em in cereal, bread, smoothies, and sundaes.


66 Rachel March 13, 2011 at 8:44 am

Bananas by them selves are ok but man do I love banana bread!


67 Stephanie Flaig May 17, 2011 at 8:57 pm

This bread is crazy good! 


68 Carla July 21, 2011 at 4:47 pm

I love bananas. Not when you first get them, and I never buy them green. I get them on Mondays or Tuesdays, when they’ve reached the point of getting the brown freckles, and the stores think no one will want them, and wrap a few big bunches together and sell them for a buck. Those freckles are the indicator of ‘finally ready to eat’ time. Sometimes, I buy them, break them into pieces, spread them in a single layer on a pan, and stick in the freezer. They then go into a zip-type bag and get used up in smoothies. Ripe bananas are da BOMB!


69 Sarah July 21, 2011 at 5:44 pm

i have asked my local grocery stores for their over-ripe bananas, but they never keep them! i wonder what they do with them… seems so wasteful!


70 shae November 23, 2011 at 9:02 pm

This is the best recipe ever. This is my first and last banana bread recipe. The first time I made it my kids and I ate a loaf within 20 minutes and starte on our second one. I took a loaf to work and my co-workers went crazy. Now when I take it to work I have to sneak it in as everyone wants their own loaf and there is never enough to share. I am so happy that I have this recipe. Thanks for posting it.


71 Dusty Lee December 5, 2011 at 8:31 am

Everyone I know loves bananas.  I’ve never heard of them being so disliked as you say they are.  Along with apples, they’re (if properly ripened) are one of the sweetest fruits.  They’re a great way to sweeten cereal, oatmeal, or smoothies without adding suger.  This bread looks good, but I’m gonna skip the chocolate and put in walnuts instead.


72 Glykes1927 December 6, 2011 at 2:30 pm

Yum, yum sounds great


73 Claire Bailey January 13, 2012 at 5:52 am

I made this today as one big loaf, it took about 1hr10min.  I swapped out the milk for yoghurt, 1/2 the white sugar for dark brown, added 1Tbsp of molasses and 1/2tsp of molasses.  It is delicious.  I had been trying to find a recipe I had bookmarked on an old computer, but this came out better than that one.  Best. Banana. Bread. Ever.  Thank you.  And to think I may have passed it up if I hadn’t liked your story to go along with it.

Oh, I also freeze old bananas too, then if I want to make a smoothie I take a peeler to them and it saves adding ice cubes or anything like that, they make it go nice and creamy. 


74 Asma March 1, 2012 at 3:02 am

I really enjoyed reading your blog. I accidently came over your site while looking for Hash browns. keep going girl. :)


75 Shauna March 20, 2012 at 11:36 am

Best recipe I have found. I am also using this recipe to substitute healthier options. Today I used wheat flour instead of white, low fat buttermilk, egg beaters, apple sauce instead of vegi oil. Delicious! – It boosted the fiber/potassium and lowered the fat/calories.  I mad 21 muffins from the measurements above and it is around 140 cal per muffin with 4 grams of fat.


76 law firm utah April 11, 2012 at 1:31 am

I hope I didn’t say something wrong! I really think it’s a great recipe
and great use of cinnamon. I didn’t even realize that cinnamon isn’t
traditionally in banana bread because I’m the only one in my family who
has ever made banana bread and I load almost everything with cinnamon.


77 Miller Kristenleigh July 22, 2012 at 4:15 pm

We also fall into the bananas browning up on the counter pitfall.  It just seems like I should be eating them but once they get spotty , I don’t care for the taste.  Unless they get re-engineered into chocolately banana bread heaven that is… THis really is the last banana bread recipe you’ll ever need.  I’ve made this 5 times since I discovered your recipe and each time is better than the last.  Plus mini loafs are cute!


78 Diana December 1, 2012 at 8:33 am

Thanks for this recipe, Sarah! I made it, bookmarked it, and have been using it ever since. I made a few modifications to up the health factor (or to feel slightly better about not sharing!) Perfect recipe for 12 muffins @ 20 minutes

-1 c wheat, 1/2 c white, 1.4 c soy flours
-1/2 c brown sugar, 1/2 c white sugar

Thanks again!


79 Sarah J. Gim December 1, 2012 at 11:18 am

Thanks for sharing your substitutions on the banana bread, Diana! I’ve been thinking of doing the same… using whole wheat and buckwheat flours… good to know yours came out perfect!


80 Patsy February 19, 2013 at 9:31 pm

I made this recipe tonight and it was delicious! I followed the recipe exactly (except that I added 1 1/2 c. milk chocolate toffee bits instead of the mini chips) and I came out with 4 loaves. Bonus!! I also had to bake it for about 42 minutes. Thanks for a great recipe!


81 Patsy February 19, 2013 at 9:33 pm

That should have read “milk chocolate covered toffee bits”


82 PollyWoggy January 3, 2015 at 7:34 am

Fabulous chocolatey banana bread recipe! Yup, I think you’ve hit on a winner here……..I didn’t have mini loaf pans, but made two loaves in ‘regular size’ pans. Also, if you don’t have buttermilk on hand, you can add a tsp of vinegar to regular milk, and it works out great! Thanks!!!!


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