Chocolate chip banana bread loaf

My Moms Da Bomb Banana Bread

You know if I make this for you I adore you! This recipe is sort of well known in the small fashion circle I run in. I often gift it as a thank you present and make it for those I adore. I always make a double loaf and freeze one. Kevin and Shane can eat one in an entire sitting. Yields 1 loaf or 12 muffins.


3 large over ripe, organic bananas, gently mashed
1 cup organic sugar (sub coconut sugar)
1 organic egg, room temperature
4 Tbsp organic salted butter, melted and cooled (sub ghee or vegan butter)
½ tsp madagascar vanilla (I like Beyond Good)
1½ cup all-purpose flour (sub 1¾ cup almond flour & ½ cup tapioca flour)
1 tsp of salt
1 tsp baking soda
½ bag organic mini chocolate chips (I like 365)
Nuts of choice (optional)
Dark chocolate chunks
A dash of cinnamon


Preheat the oven to 325º. Using a large stand mixer on medium speed, combine the bananas for approximately 5 seconds. Don't over mix as its nice to have the chunks of banana throughout the bread. Add the sugar and mix for 5 more seconds. Add the butter, egg, and vanilla and turn on for approximately 10 seconds until combined.

In a separate bowl combine the flour, salt and baking soda. Stir to combine all of the dry ingredients. Slowly add the dry mixture to the wet mixture until fully combined. Add in any chocolate chips or other extras at this point.

Pour into a regular prepared loaf pan. For a large loaf, bake for approx 45-55 min. Check with a toothpick after 40 min, the toothpick should come out completely clean.

Muffins run approximately 35-45 min depending on your oven, so keep an eye on them!

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