Wine & Dine

Banana Chocolate Chip Bread

Growing up, one of my favorite after-school treats was my mother’s homemade banana chocolate chip bread. It was always so flavorful and fresh, I couldn’t help but go back for seconds! Normally, she would bake the batter in small bread pans, but I like to bake mine in muffin pans for an easy, on-the-go breakfast or snack. Both ways taste delicious!


What you will need:

  • 1/2 cup: Oil
  • 1 cup: Sugar
  • 2 eggs: Beaten
  • 3 whole bananas: Ripe
  • 1/2 teaspoon: Vanilla Extract
  • 1/2 cup: Mini Semi-Sweet Chocolate Chips
  • 2 cup: Flour
  • 1 teaspoon: Baking Soda
  • 1/2 teaspoon: Baking Powder
  • 1/2 teaspoon: Salt
  • 3 tablespoon: Milk
  • Wax paper









  • Preheat oven to 350 degrees.
  • Mix everything together, EXCEPT flour.
  • Once beaten on high, gradually mix in flour.
  • Line pan with wax paper.
  • Evenly distribute batter.
  • Bake for 1 hour or until fully cooked.









Recipe makes enough for 3 small loaves of bread or 18 muffins. If desired; add 1/2 cup walnuts for extra flavor and crunch.

This recipe is great for an everyday snack or for a tasty dessert on Thanksgiving! Give it a try and tag me in your posts at @The_Southern_Wave on Instagram. Happy baking!

With Love,



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