John’s favorite banana bread (with mini chocolate chips).

When I have overripe bananas I have lots of them.  Not one or two.  Many.  Husband and I like our bananas a little underripe so when the bunch goes ripe there are plenty to use.    Sadly, most recipes only use one or two bananas.    This recipe uses FOUR BANANAS!  FOUR!

Husband and grandsons love this loaf!

It is also a recipe that is mixed by hand with a wooden spoon or spatula.  No electric mixer needed.


4 very ripe bananas
1/2 cup (1 stick) melted butter (cool slightly after melting)
3/4 cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (210g) all purpose flour
1 teaspoon baking soda
1 cup mini-chocolate chips (can be made plain without chips if you’d rather….)


Pre-heat oven to 350 degrees Fahrenheit.

Grease an 8 1/2 x 4 1/4 -inch loaf pan.

Place bananas in a large bowl and mash them (with a fork or potato masher).

Measure the flour and toss the mini chips in the flour.  Coating the chips with the flour keeps them “floating” in the loaf instead of having them all sink to the bottom.

Add the melted butter, eggs, and vanilla to the bananas stir just to mix

Add the sugar, baking soda, and flour with chocolate chips to the bowl and stir until just combined.  Do not over mix.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Let the loaf cool in the pan on a wire rack for 15 minutes.  Then turn the loaf out of the pan and let cool completely before eating.



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