This Chocolate Chip Banana Bread is a sweet take on a classic quick bread recipe. Made in mini bread loaves, this recipe gives you enough to enjoy now and freeze for later.
Not many foods make me as nostalgic as a slice of warm chocolate chip banana bread with a little smear of butter. It’s like I’m right back in my parent’s kitchen telling my mom all about my school day.
It’s a classic family treat that I never grow tired of!
It’s sweet and moist and just perfect when it’s lightly toasted and buttered.
Since this is more like a dessert, I like to make this quick bread in mini loaf pans so we don’t have too much at once. I usually leave 1 out for us to enjoy immediately and then I freeze the other two for a treat a month or so down the road.
How to Freeze Bananas
The best banana bread starts with bananas that are very ripe and just starting to turn brown. That browning means the sugar is starting to come to the surface.
You’ll end up with banana bread that is naturally sweet and doesn’t have any chunks of bananas left in it. Bananas that are still green or yellow and not very ripe, don’t mash up quite as nicely and still stay pretty chunky.
The problem with using ripe bananas, though, is that you have a very short window between when they’re ready to use and when they’ve gotten too ripe and just need to be tossed.
If you don’t have time to use the bananas in that short window, no worries! Bananas freeze really well so just use these tips to freeze them until you’re ready to use them.
Freezing Bananas without the Peel
The best way to peel bananas is to remove the peel first. You can freeze it whole by just placing it in a freezer bag after you’ve removed the peel.
When you’re ready to use it, just remove as many bananas as you need for your recipe. If you’re using it for a recipe like this banana bread, you’ll want your bananas to thaw first before using them. Just place them on a plate at room temperature and once they’re thawed, you can go ahead and start baking.
Freezing Bananas with the Peel
You can also freeze bananas with the peel, but it’s not my favorite way to do it. In the process of freezing, the peel will turn very dark. It’s still safe to eat, but it doesn’t look very appetizing.
The banana will also turn very mushy. And even though you want mushy bananas for banana bread, it also makes it harder to remove the peel as it’s thawing.
So perfectly safe to freeze them with the peel in a freezer bag, but not quite as easy or good looking.
Chocolate Chip Banana Bread
I won’t go into the process of making banana bread since it’s fairly straight forward and I cover it all in my recipe for Classic Banana Bread. You can read it through the steps and tips HERE if you’ve never made banana bread before.
But a few tips for this recipe:
- I add about 1/2 cup semi-sweet chocolate chips that I stir in last. You can also use milk chocolate chips or dark chocolate chips if that’s what you prefer. If you want your chocolate really spread out throughout your loaves of bread, use mini chocolate chips instead!
- You can also stir in about 1/4 cup of peanut butter if you want the ultimate treat of Peanut Butter Chocolate Chip Banana Bread.
- If your bread starts browning too quickly, just lightly cover the top with a piece of foil until it’s done cooking.
- To freeze, let the bread cool completely and then wrap well in plastic wrap. If I know it will be in the freezer for longer than a couple weeks, I’ll put the wrapped loaf of bread inside of a gallon freezer bag too.
- When you’re ready to eat it, I remove the plastic wrap and let it sit at room temperature until it’s thawed. If you leave the plastic wrap on while it thaws, it tends to get condensation on the loaf itself.
Chocolate Chip Banana Bread Mini Loaves
- Preheat oven to 350 degrees. Lightly grease 3 (5 3/4 x 3") mini loaf pans and set aside.
- In a stand mixer bowl, add melted butter and sugar. Beat for about 2-3 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the mashed bananas to the bowl and beat until very well combined. Add the buttermilk and mix well.
- In a small bowl, combine flour, baking soda and salt. Add the flour mixture to the banana mixture and mix just until it's all incorporated.
- Stir in chocolate chips.
- Transfer the batter to the prepared pans and bake at 350 for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5-10 minutes and then remove from pan and cool completely.
- You can make buttermilk by adding 1/4 tablespoon of vinegar or lemon juice to a mixing cup. Then add milk to make 1/4 cup. Stir and let sit for 5-10 minutes before adding to your batter.
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