Banana Nut Bread with Chocolate chips is an old family recipe handed down for several generations. For banana bread, this is my go-to recipe. I’ve added the chocolate chips, but otherwise, the recipe is unchanged from when my Grandma made it. I love the butter flavor in baked goods, so sometimes, I substitute butter for the shortening. Either way, it is moist and loaded with banana flavor.
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Banana Nut Bread is a family fall breakfast favorite. Farmer Fred likes a nice thick slice, toasted until it is crispy around the edges. I serve it with his morning coffee. This is a yummy way to warm and fuel up on a crisp fall or snowy winter day.
Gather The Ingredients For This Yummy Banana Nut Bread With Mini Chocolate Chips:
I am the chocoholic in the family, and Farmer Fred loves nuts in his cookies and batter bread. We both love bananas. What else is in the banana bread? It has nuts and chocolate chips. Don’t forget the basic ingredients of shortening, sugar, vanilla, flour, eggs, salt, and milk—also, baking powder and soda (yes both) to help it rise. The bread is dense, and the eggs, soda, and baking powder help lighten it and give it some lift.
Lets Make It:
- In a stand mixer, cream together the shortening and sugar.
- Add the milk, bananas, eggs, vanilla, and nuts (is you don’t like nuts skip them). It will still taste delicious.
- Add the soda, salt, and baking powder to the flour and mix in. Scrape the sides of the bowl to make sure everything is well mixed.
- Add the mini-chocolate chips, mix and done.
- Line a 9 X 5-inch loaf pan, or two smaller loaf pans with a parchment sling.
SIS (simple is smart) Parchment Sling For a Perfect, Non-Stick Loaf of Banana Nut Bread.
I hate it when I take the time to make a beautiful loaf of a batter bread, and after it’s baked, I can’t get it out of the pan. GRRR. Sticky problem solved with an SIS parchment sling. Cue the uplifting music.
How To Make The Parchment Sling.
Spray your bread pan with a little pan spray. This helps the parchment “stick” in the pan. Fold a piece of parchment paper over to create a rectangle that is as wide as you pan is long. Place the sling in the pan, so you have extra sticking out on both sides. The extra becomes the handles for lifting your baked loaf of bread out of the pan. The result is a perfectly formed, beautiful loaf of baked Banana Nut Bread.
Bake The Banana Nut Bread.
Preheat the oven to 350-degrees and bake a single large loaf for 1 hour. Use the toothpick test to determine doneness. When the toothpick comes out clean, the bread is done. If the loaf is over-browning, loosely tent with foil midway through baking. Start testing for doneness 10-15 minutes before the end of the hour. Bake two smaller loaves 30-40 minutes and make sure they are baked using the toothpick method. Recipe also makes about 15 muffins that will need to bake for 20-23 minutes.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 9 X 5 loaf pan
- stand mixer
- 1 cup granulated sugar(198g)
- ½ cup shortening(92g)
- 2 large eggs
- 1 tbsp milk
- 1 cup mashed bananas (227g)
- 1 cup chopped pecans or walnuts (114g) (optional)
- 1¾ cup all-purpose flour (210g)
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp soda
- 1/2 tsp salt
- 1 cup mini chocolate chips (177g)
- Preheat oven to 375°F
- Prepare a 9 X 5-inch bread pan by lining it with a parchment sling. My SIS (simple is smart) way to keep your banana bread from sticking to the pan. Watch the video for how to line the pan with the parchment sling.
- Mix the baking powder, baking soda, and salt into the flour. Use the sprinkle and sweep method for measuring flour. Or weigh the flour. Set aside.
- Cream the sugar and shortening in a stand mixer on medium speed. scrape sides of the bowl.
- Add the milk, vanilla, eggs, mashed bananas, and nuts and mix on medium until well mixed. Scrape sides of the bowl.
- Add the flour mixture and mix on low until mixed in, then increase speed to medium and mix for 1 minute. Scrape sides of the bowl.
- Add the mini chocolate chips, and mix in on low speed. Pour the batter into the parchment sling lined bread pan and bake for 1 hour. Midway through loosely tent the top of the pan with aluminum foil to keep the top from over-browning. Once the bread is done let it cool in the pan for 30 minutes before removing from the pan. Use the parchment sling to lift it out of the pan.