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Chocolate Chip Banana Bread

Course Breakfast
Cuisine American
Keyword baking, banana bread, breakfast, chocolate
Servings 1 loaf
Author Lokness


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil or vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 1/3 cups mashed ripe banana (about 3 medium banana)
  • 2/3 cup mini chocolate chips


  • Preheat oven to 350˚F (177˚C). Spray a 9 x 5-inch loaf pan with nonstick spray.
  • In a large bowl, whisk together flour, baking soda and salt. Set aside.
  • In another large bowl, whisk together oil and sugar. Whisk in the eggs until just combined. Do not overmix.
  • Add the dry ingredients, mashed banana and chocolate chips into the wet ingredients. Using a wooden spoon or rubber spatula, gently fold everything together until a few streaks of flour remain. Do not overmix. Transfer the batter into the prepared pan.
  • Bake in the oven for 55 – 60 minutes. After 50 minutes of baking, cover loosely with a piece of aluminum foil to prevent the top getting too dark. At 55 minutes, remove foil and check the bread doness with a toothpick. If it comes out clean, remove from oven. If not, bake for 5 minutes longer until toothpick comes out clean. When the bread is done, turn off the heat and open oven door. Let the bread sit inside for 2 more minutes. Transfer the pan to a cooling rack and cool for 7 minutes.
  • Run a knife around the pan. Using an oven mitt, turn the pan over and the bread should come out easy. Place the bread on the cooling rack to cool completely.


  1. Make sure the bread is not to overbake. If not, the crust will be too hard and thick.
  2. For storage, the bread can be covered and kept for 2 days at room temperature. I like to slice, wrap in plastic wrap and kept in freezer. When ready to serve, I reheat in microwave.
(Adapted from Oh Sweet Basil