Chocolate Chip Banana Bread


banana-bread-slice-by-Violet-MeyerI’ve been on a banana bread kick recently.  This may have to do with our busy travel schedule.  I keep throwing bananas into the freezer so they don’t rot while we are away.  This in turn leads to lots of banana bread.  Chocolate chip banana bread, walnut banana bread, pecan banana bread, the combos are endless! But that’s not a bad thing in my opinion.  It gives me gluten free snack food for trips.  It’s always nice when we travel to keep a few slices of quick bread in my purse. They are perfect for a snack or for breakfast on the go. It’s also a great hostess gift.  You bring something delicious and you guarantee that you can eat breakfast!  It might seem odd to bring your own breakfast or think of bringing a baked good along for a gift.  But most of my friends love to have something sweet in the house for a snack or breakfast.

Cup4Cup is the perfect pre-blended flour for making gluten free quick breads. Don’t get me wrong, I’d love to tinker with whole grains to make my own blend but to guarantee a great loaf- it’s a no brainer. Just like for my special occasion cakes-it’s the one I always use.

banana-bread-ingredients-by-Violet-MeyerIn last week’s batch of banana bread  I used toasted pecans.  This week though, it’s all about chocolate.  I thought I’d give Enjoy Life Foodsmini chocolate chips a whirl in this batch.  The mini chips means the chocolate is more distributed throughout the batter.  Chocolate chip banana bread=Yum.



This batch of batter turned out a bit too much for my loaf pan.


I couldn’t resist adding on a bit more chocolate with a bit of drizzle.  Maybe it’s overkill but it sure was delicious!

banana-bread-chocolate-drizzle-by-Violet-MeyerIf you can resist that delicious smell wait until the quick bread is fully cooled to cut it. You’ll have such an easier time with your slices.  Or be like me and dive right in!

Chocolate Banana Bread


  • 3 very ripe bananas (defrost if using frozen)
  • 2 large eggs, beaten
  • 1/2 cup of brown sugar
  • 1/2 cup of yogurt (I use FAGE 2%)
  • 1 tsp vanilla extract
  • 8 tbsp unsalted butter, melted and cooled
  • 2 cups Cup4Cup gluten free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 5oz bag of chocolate chips (I use Enjoy Life Foods mini chips)
  • Chocolate Drizzle
  • 4oz bittersweet chocolate
  • 2 tbsp unsalted butter
  • 1/4 cup of powdered sugar
  • a couple tablespoons of milk or coffee


  1. Set oven to 350 degrees with rack in the middle of the oven
  2. Grease a 5x9" loaf pan
  3. Mash bananas in bowl with a fork
  4. Add brown sugar, stir to combine
  5. Add in eggs, butter, and vanilla, stir to incorporate
  6. In another bowl: mix together flour, baking soda, baking powder, and salt
  7. Slowly add in flour mixture to the wet ingredients, folding them together
  8. When completely incorporated add in chocolate chips, gentle stir
  9. Pour into prepared loaf pan
  10. Bake for 50 to 60 minutes
  11. Use a toothpick to test that the center has fully baked
  12. Let cool for several minutes in the pan
  13. Then invert onto a wire baking, taking off the pan, and let fully cool
  14. Chocolate Drizzle
  15. Melt butter and chocolate together in microwave-careful not to burn the chocolate
  16. Mix in the powdered sugar
  17. Add in liquid (milk or coffee) just a few teaspoons at a time until desired consistency is reached

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