Chocolate Chip Banana Bread

chocolate chip banana bread

I thought I’d give you a hug – in chocolaty banana bread form – on this Monday morning. Even though I don’t work out of the house, I occasionally get a case of the Mondays.

Who doesn’t, right?!

Anyway, I’m not suggesting that you eat your emotions; but let’s be honest, knowing there’s something this delicious waiting for you at the end of a tiring day has the ability to make the first day of the workweek go by just a little quicker.

chocolate chip banana bread

This bread – in my opinion – most definitely qualifies as dessert. It’s sweet, cakey, and chock full of chocolate chips. If you feel so inclined, you could indulge in a slice for breakfast, but I think it’s better suited for an after-meal sweet treat; especially when it’s toasted to crispy perfection and served with a scoop of ice cream.

chocolate chip banana bread

Regardless of what time of day or night you eat it, you’re going to love this bread… and hopefully it will make you Monday a bit more tolerable.

chocolate chip banana bread



Chocolate Chip Banana Bread

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Keywords: bake dessert breakfast snack banana chocolate cake

Ingredients (1 loaf)

  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp Kosher salt
  • 1 cup mashed overripe bananas (about 3 medium-sized bananas)
  • 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
  • 1/2 cup unrefined granulated sugar, such as evaporated cane juice
  • 1/4 cup lightly packed brown sugar
  • 1 large egg, preferably organic
  • 1 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips


Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt.

In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.

Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.

Bake for 50-60 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean. Let sit in pan for 10 minutes before turning out onto a wire rack to cool completely.

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Other recipes to check out:

Healthy Decadence for One e-cookbook release!

Friends, I am thrilled to announce that my e-cookbook, Healthy Decadence for One: Single Serving Breakfast and Dessert Recipes is now available for purchase exclusively through the Amazon Kindle store! You DO NOT have to own a Kindle to order the e-cookbook; but you will need to have (or download) the Kindle app.


The e-cookbook is comprised of 30 original recipes, (15 single-serving breakfast recipes and 15 single-serving dessert recipes), all of which are accompanied by a full-size high-resolution image.

If you’re not interested in single-serving recipes, no problem; every recipe in the cookbook can easily be doubled or quadrupled to feed your family (or friends, or yourself as leftovers!).

Click on this link to purchase the e-cookbook: Healthy Decadence for One One: Single Serving Breakfast and Dessert Recipes

Need a few visuals to whet your appetite? Here ya go!

White Hot Chocolate with Whipped Coconut Cream:

white hot chocolate

Pumpkin Pie Yogurt Brûlée:

pumpkin brulee

Cinnamon Raisin Bread Pudding with Vanilla Sauce:

bread pudding

Bananas Foster:

bananas foster

Cheesy Chipotle Pumpkin Grits with Poached Egg:

pumpkin grits

Carrot Cake Pancakes with Cream Cheese Glaze: 


Chilaquiles Verde con Huevo:


Chewy Breakfast Cookie:

bfast cookie

And so, so much more!

There are a few recipes from the blog, (I’ve fine-tuned the recipes and updated the photos), but the majority of the recipes are brand new.

I am so excited about sharing my first e-cookbook with all of you, and it would mean the world to me if you bought a copy. If you like the recipes on the blog, you are going to LOVE the recipes in the cookbook; I can promise you that.