This chocolate chip banana bread recipe is sponsored by Simply Orange Low Acid.
Do not, I repeat, do not ever throw away a “too-ripe banana.” Don’t do it. Let it get really, really ripe. The blacker, the better! Peel off the skin, put it in a plastic baggie and throw it in the freezer. Because one day, very soon, you are gonna crave chocolate chip banana bread, and with bananas in the freezer you will be ready to make a yummy treat.
Thus far in my pregnancy I have disliked all food. All food. It’s not fun. But I suddenly see the light at the end of the tunnel and woke up this morning craving chocolate chip banana bread. Luckily for me, there were three bananas waiting for me in the freezer, and an hour later I had my chocolate chip banana bread.
Nothing goes better with a slice of chocolate chip banana bread than a glass of orange juice. It is the perfect breakfast treat for mom, especially since it is the only drink other than water I have been drinking this pregnancy. I have to have a glass, or two, or three everyday.
I was recently introduced to Simply Orange Low Acid, and let me tell you why I am excited. I expect my pregnancy heartburn to start any day now, and I thought that would mean an end to my daily glass of orange juice. But now I have Simply Orange Low Acid — perfect timing.
Simply Orange Low Acid is a new low-acid option that is never sweetened, concentrated or frozen, with no added preservatives, colors or artificial flavors. Those with an acid sensitivity can rejoice in delicious orange juice with less acid and a smooth, delicious, fresh squeezed taste.
As much as I love my big KichenAid mixer (in red!), 99% of the time I am too lazy to get down my big mixer for one loaf of banana bread. So I tend to be a hand-mixer girl, and it works great for this recipe. If you don’t have a good hand mixer, get one. Who can resist this ice blue KitchenAid hand mixer?
You will also need a loaf pan. TIP – get two! It is just as easy to mix up a double batch. This chocolate chip banana bread doesn’t last long in my house, you will be glad you made double. (Or you could be a great friend and make one for you and one for a friend.) The two-pack Wilton loaf pan is cheaper than two singles.
KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, IceKitchenAid KSM150PSER Stand Mixer with Pouring Shield, 5-Quart, Various Colors
Wilton RMedium Loaf Pan, Pack of 2
Chocolate Chip Banana Bread
Ingredients
- 3 – 4 ripe bananas, mashed
- 1½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 5 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
Directions
Preheat oven to 350 degrees.
In a large bowl use mixer to mix the melted butter and brown sugar until sugar is dissolved.
Mash bananas with a fork and beat in with egg and vanilla extract.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Combine wet dry mixtures.
Fold in most of the chocolate chips, reserving a small handful.
Pour batter into a greased loaf pan. Sprinkle remaining chocolate chips on top.
Bake for 45 minutes. Allow bread to cool, then it will slip right out of the pan.
Serve with a large glass of Simply Orange Low Acid.
Simply Orange Low Acid is available at Target and your local grocery store. Find more Simply inspirations and recipes on the Simply Facebook page or the Simply website.
Also be sure to check out my Glazed Orange Juice muffins made with Simply Orange. (I bet they would be just as fabulous with Simply Orange Low Acid!)

Chocolate Chip Banana Bread
Ingredients
- 3 - 4 ripe bananas mashed
- 1½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 5 tablespoons unsalted butter melted
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
Instructions
-
Preheat oven to 350 degrees.
-
In a large bowl use a hand mixer to mix the melted butter and brown sugar until sugar is dissolved.
-
Mash bananas with a fork and beat in with egg and vanilla extract.
-
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
-
Combine wet dry mixtures.
-
Fold in most of the chocolate chips, reserving a small handful.
-
Pour batter into a greased loaf pan. Sprinkle remaining chocolate chips on top.
-
Bake for 45 minutes. Allow bread to cool, then it will slip right out of the pan.
My daughter would absolutely love this bread! Will have to try out this recipe.
My daughter loves to make banana bread. We will have to try your recipe!
Low acid orange juice was a lifesaver during my second pregnancy when my baby wanted citrus all day or else.
That’s what I am banking on! Heartburn was miserable with the first two, and I expect it with #3, but I love my OJ!!! 🙂
This recipe sounds great for a snack time treat for our daughter- she loves bananas.
This is undeniably mouthwatering! I gotta have to try one on my own now!
Looks really good!
Hi! Love this recipe, seems super easy to make. At what point do you add the bananas? I assume with the wet mixture, but wanted to clarify. Thanks!
Hi Megan – Yes, super easy and yummy. And you are correct, with the wet mixture. I usually use frozen bananas so by the time they defrost, they are all wet 😉 Enjoy!
Every time I visit your blog and see this image I start to salivate. I definitely need to make this. Time to check the ripeness of the bananas on our tree!
You forgot to add the bananas in your recipe instructions.
I added them as the wet ingreidents. I used frozen bananas so by the time they thaw, they are wet. But you are the second person to ask, so I will revamp the way it is written.
I made this tonight… it’s delicious!!! Thank you for the recipe!
You made me smile!!! Thanks for taking the time to tell me you loved it. 🙂
Great and easy recipe! My whole family loved it.
Banana bread is in the oven as I type this….smells so good! Cannot wait to taste it! I noticed I forgotten to add the egg with the wet ingredients, but added before the chocolate chips. Thank you for sharing the recipe 🙂
Oh boy! Enjoy!!
Just made this and it was an amazing turn out, soooo delicious. THANK YOU!!!!
So glad you made it and liked it! Thanks for letting me know, made me smile 🙂
Made this today, delicious and simple!!
I have made this recipe twice now and I love it! Both times however, I have had trouble getting the bread all the way done in the middle. I put it in the oven for a little longer but then it starts to become too done on the outside. Any suggestions?
I am really not sure. I have made this recipe dozens of times – my kids beg for it – and never had that issue. Are you by chance using a dark pan? A dark pan will heat faster and is more likely to brown the bottoms and sides quicker. A lighter pan will heat slower, and should get the middle done more evenly. That would be my first thought.
I just made this bread. It smells delicious! I did have to cook it for an extra 15 minutes to cook the inside. Other than that I think it will turn out great. Thank you for this recipe. 😊
I was looking for a new banana bread recipe that used less sugar than my current one. My goodness this was delicious! And it tasted better than the one I’ve been using for years, the one everyone raves about lol For those who said the middle didn’t cook I always use smaller tins when making banana bread. Just divide them but watch your time. Thank you for this delightful recipe!
Oh this makes me so happy! Glad you love the banana bread as much as my family!
Can I make these as muffins? Made as the bread and was amaaazing
Oh I am sure you can, but I haven’t with this recipe so I am not sure the cook time. Perhaps I should figure that out…
I made your banana bread force a party. It was delicious everyone loved it. My bread was a short loaf. It didn’t rise very much. I folllowed the direction exactly.
Is this a short loaf? I just want to be sure for next time. I will definitely be making it again. Thanks for a great recipe. Catherine
It isn’t a huge riser, bubbling over the top of the pan like a yeast bread would do, but I wouldn’t say it is a short loaf. Mine defiantly fills the pan with a nice round top. It’s defiantly a dense bread, but sooooo yummy 🙂
Can you use whole wheat flour or does it have to be all purpose?
I honestly never cook with whole wheat flour, so unfortunately, I am not sure how it subs into recipes.
I made these into muffins and reduced the time to 20 mins and it came out perfect. Thank you so much for sharing this recipe!
Thanks for the tip!
I have made this recipe 3 times within 8 weeks. I use milk chocolate chips instead of semi sweet chips. I have doubled the recipe each time and every time and the bread is always perfect. This is a new staple in my home and will remain one. Thank you so much for sharing this yummy recipe.
Can this be frozen once it is baked?
My MIL always suggests I freeze baked goods. She would 100% freeze this one. But they never last in my house. Every time we make this it is gone in less than three days 🙂 But yes, I think it would freeze and defrost well.
Yum, my house smells so delicious, I forgot to leave a handful of chocolate chips for adding to the top right before it goes in but I will make sure I don’t forget when I make more tomorrow!
Watching it cool as we speak, cannot wait to bring the extra loafs to our secret Santa potluck this weekend!