Get ready to take the classic banana bread to the next level with this recipe. There’s no denying that banana bread is already elite on it’s own, but we’ve levelled it up by combining banana and chocolate – could there really be anything better?
We don’t think you’ll need much more convincing to get your bake on other than the thought of banana and chocolate but here’s another perk of this recipe. You can freeze individual slices in cling wrap (once cooled) and have them ready for any day that the choc chip banana bread craving hits!
Freezing the slices will not only preserve the flavour and texture for a few months but knowing that you can freeze this recipe will also ensure that you can bake excess meaning that none of those over ripe bananas will go to waste.
So, let’s get baking!
Preheat oven to 165°C and line a 20 x 10 cm loaf tin with baking paper.
In a large bowl, whisk together the olive oil, maple syrup and eggs. Once combined, whisk in the mashed banana and milk. Add the bicarbonate soda, vanilla, salt and cinnamon, whisk again.
Using a wooden spoon, gradually stir in the flour, followed by the chocolate chips. Mix together until a smooth, runny mixture forms.
Transfer the batter to your lined loaf tin and sprinkle more chocolate chips on top. Bake for 55 minutes, or until golden. Transfer the loaf to a wire rack and let cool before slicing.
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