Usually I create a recipe using a few similar ones from my collection of family recipes or online favorites, testing them a few times and changing them to make them the way I like, but not this Chocolate Chip Banana Bread! This recipe from Connoisseurus Veg is perfect just the way Alissa has written it! I only altered one thing: the amount of the add-ins. Adding the chocolate chips, I didn’t want the chocolate-y flavor to overwhelm the bread. (I know – is that really an issue?)
This banana bread comes together by just mashing your very ripe bananas, then adding all of the other ingredients to the mixing bowl. You can vary the add-ins and use walnuts, pecans, or chocolate chips, or any combo of the three. Or try adding your favorite nuts and maybe even raisins or currants. As long as your additions are one cup or less, you’re good. I used walnuts and chocolate chips, a third cup of each.
Though I didn’t alter the recipe any, I do have a couple of tips for lining the loaf pan with parchment paper. First, cut the width of the paper to fit the length of the pan. Second, I recommend using the paper “upside down” or, in other words, with the bend of the paper facing down. Otherwise, the paper will try to curl up on itself. Third, to keep the parchment paper from moving while I’m filling it with banana bread batter, I use two clothespins, one on either side, to hold it in place until I have poured all of the batter into the pan. Remove the clips after pouring the batter into the loaf pan and use scissors to trim the “handles” to a shorter length, if needed.
Banana bread is good for breakfast, snack or dessert. It doesn’t last long in my house! Now, we’re buying even more bananas: some for eating, some for freezing and some for banana bread!
You might like to try some of my other vegan dessert or breakfast recipes: