This chocolate chip banana bread is the perfect breakfast or treat for when there’s a couple overripe bananas left. I love to make this ahead of time, slice it, and freeze it for a quick breakfast later.
Ingredients
Method
- Lightly grease a loaf pan and line with parchment paper.
- Preheat oven to 350° F. In a small mixing bowl or measuring cup, combine milk and vinegar and set aside for at least 5-10 minutes until milk appears curdled.
- In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, mash bananas until smooth. Mix in melted butter, oil, vanilla, and milk mixture and stir until combined. Add brown sugar and stir until combined.
- Add dry ingredients to the wet ingredients and stir until combined but do not overmix. Fold in about 3/4 cup chocolate chips (reserve the rest for sprinkling)
- Pour batter into prepared loaf pan and top with remaining chocolate chips. Bake at 350° for 50-60 minutes or until a toothpick comes out almost clean.
- Let the bread cool in the pan for 15 minutes before removing. Allow to completely cool on a wire rack before slicing.
- Keep in airtight container for up to 5 days or freeze for up to 3 months!
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