Monday, October 17, 2011

An Easy Recipe for Banana Bread with Chocolate Chips

Here's a very easy recipe for a delicious banana bread with chocolate chips. It's a basic recipe—nothing fancy at all—that I've been making for years, but over time I've become more cognizant of the ingredients I use.

For example, I use only really ripe organic bananas. Why organic bananas? Click here to learn why.

I use olive oil instead of the more common canola oil; I can't tell a difference in flavor and I avoid the process used to make commercial vegetable oils.

The sugar is organic pure cane sugar and the flour is organic whole wheat. The vanilla extract and chocolate chips are organic as well.
Whether you use all, some or no organic ingredients, this cake will get eaten quickly.

Just remember that the cake will continue to cook after you take it out of the oven. There will be a lot of heat trapped inside, so a dried-out cake is a possibility and disappointment. (Hi, mom!).


3 bananas, ripe, mashed
2 eggs
½ cup vegetable oil (I use olive)
¾ cup sugar
1 teasp. vanilla extract
1¼ cup flour
1 teasp. baking soda
½ cup chocolate chips
1 Tablesp. butter or oil (to coat loaf pan)

1. Heat oven to 350 degrees. Combine eggs, oil, sugar and vanilla in a mixing bowl and beat with a large spoon until creamy. Add the bananas and blend well.

2. Add flour, baking soda and chocolate chips and mix.

3. Pour mixture into the buttered or oiled loaf pan and put on middle rack in oven. Bake for about 40 to 45 minutes (time will vary depending on your oven). Loaf is done when a toothpick is inserted into the middle and comes out slightly moist. (If you like your cake a little gooey, remove from oven when a little batter still clings to the toothpick.)

4. Place loaf pan on a cooling rack (if you have) and let bread cool for 5 to 10 minutes. Carefully remove bread from pan and let cool further on cooling rack.

5. If there are any leftovers, wrap in foil. Store in refrigerator or at room temperature, depending on personal preference.


Anonymous said...

Why don't you use coconut oil?

Chef Rob said...

Good question; I'm not sure why! I am making another one today and will use coconut oil this time.

Paula Hong said...

Cool! I keep reading about the benefits of coconut oil and just got a jar of the organic stuff, so I was wondering if you had a specific reason not to use it (like flavor), but I guess not. Let me know how it turned out. Also, I heard that olive oil turns into a trans fat at a certain temperature so it's not great for cooking. Have you heard this? I usually use grapeseed oil or now, maybe coconut oil. Love your blog--thanks for all the great info!

djdebbie said...

I had 4 really overripe bananas and was about to compost them; instead I made the banana bread and it was delicious!

Thanks Rob!

Chef Rob said...


My pleasure! Glad it was a success.

Chef Rob said...


I still haven't gotten around to making this using coconut oil. I'm curious, though, as to how much flavor it imparts on the final product.

I have heard about the issues with olive oil and high temperature; I never let the oil smoke.