Kitchen Test: Banana Chocolate Chip Bread

I’m the only one in the family who lovessssss bananas. My Nanay will make it a point to buy a kilo before the weekend so that I have bananas to eat when I’m home <3. The challenge though is to consume the fruit before they overripe. Solution? Overripe bananas = banana bread!


I followed another easy recipe from Yummy:

Banana Chocolate Chip Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dark brown sugar
1/2 cup corn oil
2 eggs
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips


1  Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
  Combine the dry ingredients in a medium bowl. Stir to mix.
  In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
  Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
  Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.



It is suggested to use the darkest sugar for a richer color of the bread. I used muscovado sugar and  I love how it turned out.

DSC01672 I felt so giddy while slicing the loaf!DSC01677

So perfect with coffee!


Looking forward for more overripe bananas! 😛