I’m not sure about everyone else’s house, but we almost always seem to have bananas that are getting overripe. As a result, I’m frequently making something that requires overripe bananas. Well, to be perfectly honest, I frequently make things like banana bread, but I also usually have a half a dozen bananas in the freezer. If your bananas are getting ripe, and you don’t have time to make something, just stick them in the freezer. Those bananas are perfect for making this banana bread. The number of bananas, along with the way that the liquid is reserved and then reduced from the bananas adds to the rich banana flavor and also the incredibly moist texture of this banana bread. I typically cover the banana bread with foil about halfway through cooking. This helps the center cook without the top getting too brown. Really, this is a fabulous recipe. If you’re not a fan of chocolate (like my husband), just use walnuts instead of chocolate chips. I love this for breakfast and quick snacks – it’s so moist and delicious.

Chocolate Chip Banana Bread

This banana bread is absolutely fabulous. It’s moist and filled with the sweet and delicious flavor of bananas. The mini chocolate chips add a little sweet and chocolate to this wonderful bread.


  • 1 3/4 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 large, very ripe bananas, peeled
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips


  1. Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch bread pan.
  2. In a medium bowl, mix together the dry ingredients.
  3. In a microwave safe bowl, combine all the bananas and cover with plastic wrap.
  4. Pierce the plastic wrap to vent.
  5. Heat the bananas in the microwave until they begin to turn soft and loose their liquid.
  6. Using a mesh strainer, drain the bananas, catching the liquid in a small saucepan. Stir the bananas occasionally to help get rid of as much liquid as possible.
  7. Reduce the liquid from the bananas over medium high heat for 5 minutes, or until it’s about 1/4 cup.
  8. Mix together the bananas and liquid. Mash the bananas until they are smooth.
  9. Whisk in the eggs, brown sugar and vanilla. Mix until well combined.
  10. Combine the wet and dry ingredients and mix until just combined.
  11. Fold in the chocolate chips.
  12. Pour the batter into the pan.
  13. Bake for 55-75 minutes, or until a toothpick inserted in the center comes out clean.
  14. Cool for 15 minutes and then remove from the pan and finish cooling on a wire rack.
  15. Serve warm or at room temperature, or store in an airtight container for up to 3 days.

Preparation time: 15 minute(s)

Cooking time: 75 minute(s)

Diet type: vegetarian

Diet tags: low fat

Number of servings (yield): 16

Culinary tradition: USA (General)

Calories: 127

Fat: 3

Protein: 3

Entire recipe makes 16 servings
Serving size is about 1 slice
Each serving = 4 Smart Points3 Points
PER SERVING: 127 calories; 3g fat; 1g saturated fat; 24g carbohydrates; 11g sugar; 3g protein; 3g fiber

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