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Chocolate Chip Banana Bread

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“I do not like chocolate or banana bread, but this is really moist and pretty tasty. I needed a way to use up bananas, and this recipe is a good one. Recipe courtesy of Serving size is estimated.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350. Lightly grease a 4.5 x 8.5 inch loaf pan. Line the bottom with parchment paper or lightly flour the bottom. (I skipped the parchment paper and the flour--I used the butter wrapper to moisten the bottom and it worked great).
  2. Whisk together flour, salt, baking soda, and cinnamon together in a bowl and set aside.
  3. Cream together sugar and butter in a stand mixer until light and fluffy. Add bananas and mix until bananas are well blended (no longer in big chunks).
  4. Stir in eggs and blend just until combined. Add reserved flour mixture into banana mixture and blend just until combined. Be careful not to overmix.
  5. Stir in chocolate chips. Pour batter into prepared loaf pan and bake 50 to 60 minutes and until a tester inserted in pan comes out mostly clean. Some melted chocolate might stick and that's ok.
  6. Let cool in pan about 10 minutes before removing in pan. Loosen edges. If needed, with a knife. Turn pan over and bread should pop out. Remove parchment (I didn't use). Serve warm at room temperature.

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