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2 Banana Choc Chip Banana Bread Recipe

A deliciously moist choc chip banana recipe that uses just 2 bananas, for when no. 3 is MIA or you just want a smaller loaf!
Prep Time15 minutes
Servings: 6

Ingredients

Choc Chip Banana Bread Ingredients

  • 2 tblsp oil vegetable or canola
  • 2 bananas around 2/3 cup when mashed
  • 1 egg
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch salt
  • 1/2 cup all-purpose flour
  • 1/2 cup almond Flour
  • 1/4 heaped tsp baking soda
  • 1/4 cup chocolate chips

Instructions

  • If using your oven, preheat it to 340 degrees F (170C) and spray your loaf pan with non-stick cooking spray, grease it with butter or line with baking parchment.
  • Add the oil or butter to a large mixing bowl. If using butter, place the bowl in the microwave and heat for 30 -60 seconds on high to melt the butter.
  • Add the bananas to the bowl with the oil or melted butter and mash with a fork. You can leave it a little lumpy.
  • Crack the egg into the bowl and mix into the mashed banana.
  • Then add the brown sugar, cinnamon and salt and mix well with a hand whisk (a fork will also work fine, but will just require a little more mixing).
  • Add the almond flour into the bowl as is, but sift the all-purpose flour or any other finer substitute flours (eg oat, buckwheat etc).
  • Simply place a sieve over the mixing bowl with the banana bread mixture, add the flours into the seive and press through with the back of a spoon.
  • Sift the baking soda through the seive too.
  • Remove the seive and, using a wooded spoon or spatula, gently fold the flours into the wet banana mixture until just combined.
  • Sprinkle in the chocolate chips and give the batter a light stir.
  • Do not overmix!
  • Pour the banana mixture into the prepared loaf pan and sprinkle some extra chocolate chips on the top.
  • Bake in the oven at 340 degrees F (170C) for 35 - 45 minutes.  Alternatively, place in your airfryer at 300 degrees F (150C) for 25 - 35 minutes.
  • Since all ovens and airfryers differ, it's best to check on your banana bread around 35 minutes.
  • It's done when a skewer inserted into the loaf comes out clean or nearly clean. A little dampness on the skewer is fine and will result in a deliciously soft and moist chocolate chip banana bread.
  • If you prefer a very moist banana bread shave a few minutes off the baking time.
  • Allow the chocolate chip banana bread to cool in the pan for 15 minutes. Then remove the loaf and place on a wire rack to cool completely.
  • Slice the banana bread and enjoy!

Notes

    • Allow the egg to reach room temperature before using.
    • Do not overmix the cake batter - fold the flours into the wet ingredients and add the chocolate chips until just combined.
    • Bare in mind that if you sub with different flours you may need to adjust the cooking time. This recipe was designed for a 50:50 all-purpose to almond flour mix. So, if you sub out the almonds for more all-purpose flour, which is drier than almonds, you will need a little less cooking time. Just be sure to check the banana bread before the end of cooking is due in case it's already done.
    • To ripen bananas in a hurry, microwave them on a medium heat for a few minutes until the flesh is soft. Simply place in a microwave-safe bowl, either in or out of their skins, and check them every minute or so.
    • To use frozen bananas allow them to thaw at room temperature overnight or defrost them in the microwave on a medium heat. There's no need to peel them first.