Every week when I do buy our groceries, I buy a bunch of bananas. Usually a large bunch, because I have this fantasy that I’m actually going to eat the entire bunch by the next time I go do our groceries. I do our shopping on a Monday, and usually by Wednesday the banana novelty has worn off, and that means those bananas I told myself I would eat sit in our fridge. Most times they end up being forgotten about and they sit there for a while.

The good news is, those bananas never get wasted. Instead I take those over-ripe bananas and I bake them into yummy treats for Ash and I to enjoy. Most times I’ll bake a banana cake, or even banana muffins, but today I thought I would make something a little extra special. 

This bread is a huge winner in our house. Ash who is still a fussy eater at 17, will eat an entire loaf of this stuff if I let her. We both love this fresh out of the oven, while the chocolate chips are still melted and the bread is lovely and warm.

I personally like to eat the bread slices with some melted butter spread onto it, Ash likes to eat it on it’s own. It also makes a great lunch box treat, and it freezes well, so you can make up a few batches if you have too many bananas and pop them in the freezer for later.




  1. Preheat oven to 165 degrees C. Grease a 9×5-inch loaf pan
  2. Sift the flour, baking powder, baking soda, and salt in a bowl.
  3. In a larger bowl, mix butter and sugars together until they are creamy. Add eggs to the butter mixture and beat until light and fluffy.
  4. In a third bowl, mash the bananas and then mix them into the butter mixture along with the milk and cinnamon.
  5. Add in the dry mixture into the larger bowl and mix until all ingredients are well blended.
  6. Fold in chocolate chips until just combined.
  7. Pour batter into prepared loaf pan.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

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