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This chocolate chip banana bread recipe makes two really moist, rich loaves. Great for breakfast or warm with butter as a dessert. The walnuts may be omitted if desired.
Ingredients
- 1 cup shortening
- 2 cups white sugar
- 2 eggs
- 2 tablespoons mayonnaise
- 6 very ripe bananas, mashed
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans.
Step 2
In a large bowl, cream together shortening and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Stir in mayonnaise and bananas. Stir together flour, salt, baking powder, and baking soda. Blend flour mixture into banana mixture; stir just enough to evenly combine. Fold in chocolate chips and walnuts.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 50 to 75 minutes. Cool loaves in the pans for 20 minutes before removing to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat5g | 23% |
| Cholesterol19mg | 6% |
| Sodium218mg | 9% |
| Total Carbohydrate48g | 18% |
| Dietary Fiber2g | 8% |
| Total Sugars29g | |
| Protein4g | |
| Vitamin C3mg | 16% |
| Calcium20mg | 2% |
| Iron1mg | 7% |
| Potassium194mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is a delicious, moist banana bread.
I omitted the walnuts and added extra chocolate chips! Wonderful! KAMY -
I put too many chocolate chips in, so it was SUPER chocolatey. Other than that was really moist and really good. Definitely make this again.
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very good
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another recipe that my kids love and ask for!…can’t keep this in the house!
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very very delicious!!! my family really enjoyed this one!!! I plan to add a little Cinnamon next time.
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This bread is very delicous I made 9 mini loaves out of it and baked them for 35 minutes. Everyone loved them they were eaten right up!!
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Loved this recipe. Very moist and tasty!
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This recipe is really good – I don’t normally use shortening, so I substituted butter and it came out great.
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This was a great recipe that i have ever made i had made four loafs out of one batch of badder,and i had taken it to work every one there loved it.The fisrt loaf that was ready and done to eat it was gone so fast you couldn’t even blink an eye.whou every wants to try this recipe try it it is great. And my family loves it to they want me to make some more.
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This bread was fabulous. It is moist and delicious. I halved the recipe because I didn’t have six bananas and I omitted the nuts. My kids gobbled it up. A nice variation of the traditional banana bread recipe!
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This recipe was top notch! I baked my loaves for 75 minutes – a tad too long! My fiance has eaten almost a whole loaf by himself.
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This is a fantastic and simple recipe! I like my banana bread a little “spicier” so i added a bit of cinnamon, nutmeg, and ginger. So good!
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Delicious…the perfect banana bread recipe! Worked well for muffins too. Baked them for ~1/5 hour at same temp.
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FABULOUS, delicious, wonderful, VERY very moist, LOVE IT !!!
You absolutely must try this, but here are just a couple changes I made.
Instead of shortening, I used 2 sticks of Blue Bonnet light.
I used 2 Tablespoons of Mir.Whip & it was fine.
Right before adding the flour mixture,
I mixed in 2 tablespoons of vanilla extract, and 2 tablespoons of banana extract !
I added just a little extra walnuts and it was perfect.
The banana extract just really helped to top it all off I think.
I also used some of the batter to make muffins.
My kids both love this, and we can’t stop eating it !!! -
Taste is excellent! My only problem is that it’s almost too moist, I can never get a good, clean slice. However, my family doesn’t seem to mind, they gobble it down, moist crumbs and all. Definately more of a dessert, however some people like the sinful feeling of eating dessert for breakfast (or at least my son does).
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I was looking for a recipe like my mom’s banana bread- this was perfect!! It is so moist! I used butter since I didn’t have shortning.
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It was a lot of fun making this banana bread. Everyone who had some asked me to make it again & 3 people have asked me for the recipe. Thanks for posting it!!
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I made this for my Mom on Mother’s Day. She wasn’t too fond of putting the chocolate chips in the recipe but soon found out how good it really was! For the most part, it’s an easy recipe to make and very delicious!
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I made this with white chocolate chips. The folks at work ate the whole thing. They must have thought it was good or were very hungry.
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OMG this recipe is so good! It’s so rich and so moist. I loved it, and I think a little too much! My son loved it too.
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This bread was sooooo good! I skipped the chocolate chips and walnuts (didn’t have them) and cut the recipe in half to make one loaf and it was a beautiful bread! Definitely my new favorit banana bread and can’t wait to try it with the chocolate chips!
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This bread is delicious, but it is sweet. In my opinion it’s much more like a dessert than a breakfast bread. I left out the nuts, and it was fine.
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My kids wolfed this down… my husband has declared no other banana bread will be made in this house unless it’s this one. Yeah, they liked it 🙂 The only thing I changed is I used baking soda instead of powder, because I was out 🙂
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Excellent-moist and delicious.
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This is truly excellent! I have made a number of different recipes (several from this site), and this is (so far) my favorite. Usually banana bread is great right out of the oven but dense and sticky the next day and unpalatable by the third day… this just kept getting better. I’m a fan! Thank you SO much! Btw, I used butter instead of shortening and mini chocolate chips instead of the big ones (helped with the texture, too).
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We were a little hesitant to try this because of the mayonnaise. We weren’t sure if Vegannaise would work, but it did and this was wonderful! Thanks for the recipe.
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I’ve made this recipe several times already and have recommended it to my friends — foolproof and delicious!
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I really hesitated on rating this one because we LOVED the bread without the chocolate chips. We thought the chocolate overpowered the bread. However, I’m considering using vanilla chips next time like one reviewer mentioned. Again, the banana flavor & texture is excellent – we just didn’t care much for the combination of chocolate with it.
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This was sooooooo good! I was a bit leary of the two flavors tasting good together, but I was pleasantly surprized! Perfect for this fall!! Thanks for sharing!
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Fantastic bread, very moist – which is what I was looking for. It didn’t need the chocolate chips (even my kids agreed!), next time I’ll leave them out.
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Very good. Next time I will use 3/4c chips and toss them in flour so they do not sink to the bottom. I omitted the nuts and baked the loaf for 55 minutes.
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I have always been disappointed in banana bread recipes being too dry, but this one was moist and excellent. After reading reviews about it being too sweet, I cut the chocolate chips to 1/3 cup. I also used 1 cup white sugar and 1 cup Splenda.
Perfect for my teenagers and friends. The next time I made it for my diabetic husband – 1/2 recipe -one loaf, no chips and all Splenda. Definately will do again – both ways! -
Amazing banana bread! I have been making banana bread for 12 years and have never had a bread turn out as moist as this one. I work for an extremely established restaurant and brought it in for staff meal, people were blown away. I did use butter instead of shortening though…I don’t trust shortening.
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Soooo good – moist and chocolatey! I halved the recipe to make one loaf, and used Egg Beaters instead of eggs. Anyone know of a good substitute for the shortening? I used it but cringed when I thought of the added fat. But – so worth it. Totally delicious, especially when still warm from the oven!
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Delicious! I left out the bananas, and I froze one loaf. It tasted just as good as the fresh one – Thanks!
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A very tasty recipie. I used 1/2 butter and 1/2 shortning becuase of supplies, and per another rating I used less choc chips—great!
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This banana bread is fool-proof. I’ve made it several times, and it always comes out great. I’ve also tried it without the chocolate chips, which I actually prefer. They can overpower the banana taste, which is the best part. Definitely a “keeper” recipe.
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THIS WAS WONDERUL!!!!! THANK YOU!!!! The laves were moist with little melted chocolate kisses and they really did just turn out beautifully!!
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My husband and I loved this recipe. I followed the directions exactly and the end result was wonderful.
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Next time I make this (and I will) I have to turn down my oven by about 25 degs. The bread got too dark and even started blackening around the edges before the inside was done. I always lower my oven for cakes, and it slipped my mind today. I want it golden brown like the picture. I also may make smaller loaves.
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A wonderful dessert! Easy to make even for this guy! I do agree with substituting butter for the shortening. I also bought the 3-1/2″ X 8″ 3pack of foil loaf pans and had enough mix for all three tins. Thanks a bunch Betty!
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I love this recipe! I cut the recipe in half for one loaf, and left out the walnuts. Delicious and moist.
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This is a great recipe. I left out the nuts. I used mini-choclate chips and it did not overpower the bread. The bread came out really moist. This was a big hit with my family. Will use this recipe again.
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Wonderful banana bread! I made 12 muffins (baked in 30 mins.) and 24 mini muffins (baked in 20 mins.) I followed recipe exactly, execpt I omited the chocolate chips and the nuts. The muffins browned beautifully and formed a crisp crust with a tender, moist center. Thanks!
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Wow, I’ve never gotten so many compliments on a dish before. Will make again.
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Used brown sugar and half the amount of white chocolate chips plus 1 tsp vanilla,and 2 tsps cake spice blend.Kids and adults both gobbled it up.Will use this recipe over and over.Thank You.
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Better than excellent! Very moist and very, very sweet. Everyone who tried it LOVED it!
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Great recipe! I halved it and still got 16 muffins out of this. I used butter instead of shortening, and mini chips instead of regular due to personal preference, but these would have been very good as written also. I’ve never been much of a baker, but these made a baker out of me!
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After reading other reviews, I chose to use butter instead of shortening. The bread is delicious and super moist. The milk chocolate chips I used tasted so good too!
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Excellent flavor – like others, it’s hard to get a clean slice because it’s so moist but it tastes so good it doesn’t matter!
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Yum! I halved the recipe to make muffins… though I think they taste more like cupcakes. So moist and delicious! Per some other reviewers I used butter instead of shortening, 1/2 white sugar and 1/2 brown, added 1 t vanilla, and used mini-chocolate chips. Such a delicious flavor… I?ve never used mayonnaise while baking, but it works! Thanks Betty for a great recipe!
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I’m seriously considering breaking into my neighbor’s house. The reason–I gave them the second loaf of this bread. Forget what you learned on Sesame Street. This is too yummy to share. Except for the addition of 1 t. of vanilla, I followed the recipe exactly. Two thumbs up!
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This was absolutely wonderful! I used mini chips and baked this recipe in mini loaves and mini cupcake pans, and ended up with several dozen. They make wonderful snacks that my children can then grab on their own. Thanks for the recipe, my husband and kids are already asking for more.
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I made this recipe yesterday, it was the best banana bread I’ve ever made or had! I used mini loaf pans (it made 5) and put two of them in the freezer, as soon as I tried the bread I took the loaves out of the freezer since I knew we would eat through the other loaves fast. My little boy couldn’t get enough!
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Yeah – everything that all those other people said. This really is delicious. We used butter instead of shortening and went with one cup white/one cup brown for sugar, but I’m not sure it would really matter. We made muffins, a loaf, and mini-loaves and all were excellent.
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Mmmmm…..another yummy banana bread! I used the trans-fat free Crisco & mini choc chips. Like others have said, very moist & perfect! I accidently switched the amounts of BS & BP, but it turned out just how I like it- the top was not severely rounded- kind of flat. I did halve the recipe & put the oven on 325. Took about 65 minutes. YUM YUM!!! (oh- also used the new white whole wheat flour to be healthier- works just fine!)
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I hate when my family goes out and buys storebought mixes for banana bread. It’s disgusting. However, with this recipe, I think I have stopped them for good. I substitute butter for shortening, use half white sugar and half brown, halve the chocolate chips, nix the walnuts, and add one teaspoon of vanilla extract. I was skeptical at first, but the mayonnaise makes all of the difference! Next time I’ll try cutting back on the fat and use apple sauce to replace some of the butter. Can it get any better?
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WOW!!! What a winner!!! I used butter instead of shortening. The smell is heavenly when slicing. This is a keeper!!! I love bananas and chocolate so this was pperfect for me. I did do as others said and cut the chocolate chips in half…that was more than enough. GREAT recipe!!!
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This recipe is fabulous. I did as others and combined brown sugar and white sugar in addition to adding vanilla. A tip for easier cutting, I briefly refigerated the bread and it cut beautifully.
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Yum-my. I did half shortening and half butter. Delicious.
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This recipe is amazing! The bread came out so moist and delicious! I took the other users’ advice and substituted butter for the shortening and added a tsp of vanilla extract. YUM!
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Perfect recipe EVERY time! I use PECANS instead of walnuts for a different taste and I always sprinkle chocolate chips on top of the loaf… mmmmm
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I didn’t really like this bread that much. I have had better recipes of chocolate chip banana bread.
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Browned too much with cooking time, but tasted good
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Amazing! So delicious and moist and chocolatey-banana. Perfect for my mini-loaf pan
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I followed other reviewers advice and used butter in place of shortening and did half white sugar and half brown,and substituted pecans for walnuts… recipe turned out great, made muffins and loaf and both turned out nice and fluffy. Thanks for the recipe.
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Oh my gosh! YUM YUM YUM!! This reminds me so much of the banana bread my grandma used to make. So moist! I followed a few other reviewers and used butter instead of shortening. I also made this recipe in mini loaf pans and wrapped each one individually. My kids loved grabbing a mini loaf for a treat. Also, with making them as a mini loaves, I didn’t have to slice it – which help me avoid the problem of some reviewers: that it was so moist it was hard to slice. With a mini loaf, you just eat it like a muffin! 🙂 No slicing required! Just do what my kids did, stuff the whole thing in your mouth! 🙂
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was great but I made several changes. used just 5 bananas, added 1 tspn vanilla and also added 1 tspn each: cinnamon, mace, allspice, cloves. Cut sugar by 1/3 cup so it wouldn’t be overly sweet! Everyone at thanksgiving dinner raved about it. Particularly happy that the cake wasn’t a dense banana bread.
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Fantastic. Moist and tasty, with a good banana flavor. I used slightly less sugar than recommended, and the result was perfect (not too sweet, but still scrumptious).
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wonderful! just great…had it for a crowd and made one batch into two bundt pans and they turned out great. Very moist….made just as stated, very well received and nothing left but a few crumbs. TFS
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This bread is very moist and delicious! I will continue to make this bread for my family as they all enjoyed it. I only made two slight changes to the recipe; I used mini chocolate chips and pecans instead of walnuts. It took about 60 minutes for mine to cook completely. I’ll admit that the I thought the mayonaise was a bit odd, in my opinion but, I think that plays a big part in keeping it so moist.
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This banana bread is fantasic. It is so easy to make and tastes great. I did add a little cinnamon, cloves, and nutmeg. I will definetly will make this again.
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Yummy. Super moist. I made mini loaves instead and got 7 of them from the 20 serving recipe. I’ll definitely make this one again.
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this bread was the most delicious i ever had, i added 2 extra bananas and and cut the shortening in half and used butter as a replacement, also i only used 3/4 of the sugar, and omitted the nuts and chocolate as we didnt have any. still a great bread very moist and brought happiness to our christmas
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I recently tried this recipe and was not impressed. I was hoping for something great after reading all the reviews. We will keep searching.
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Yummy – I make them into muffins (18) and a smaller loaf. So moist and chocolate melts in your mouth.
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This is the best banana bread I have ever made!! It is moist and delicous. I only added a few chocolate chips because I was afraid what my hubby would say. The chips make it very tasty and more like a dessert. The next batch I will make will have one loaf with chips for me and the other plain for my husband!! Great recipe
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Mmmmmmmmm. This was SOOO yummy!! I made it for a trip and I don’t think it made it out of the state. Not a breakfast type banana bread but my kids were quite happy with it for dessert/snack. Thank you to the contributor!!
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Very good: moist and chocolatey. Next time I will add fewer chocolate chips and more nuts though.
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Delicious bread that my husband can’t get enough of! My only complaint is that it’s so moist that it doesn’t come out of the loaf pan very easily. I usually end up with a chunk of bread stuck to the bottom of the pan! Despite that, it’s so incredibly moist and delicious, I can’t really complain!
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I took the advice of others and easily cut the recipe in half. This is a very moist, delicious, well worth the calories recipe. I will FOR SURE make again. Nice twist on an old favorite!
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This banana bread was very, very yummy! I made one loaf and it was done cooking in the minimum time called in the recipe. I trimmed it down a bit by using 1/2 Splenda and 1/2 sugar, and using some whole wheat white flour and it didn’t matter, it was incredibly good.
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Great recipe. Everything about it turned out good and everyone that tried it complimented how great it was, definitely a keep and will make again.
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I must say, this was a fantastic recipe, with one minor setback: it’s actually a little TOO moist… and when I say that, I mean that the outside browned nicely, but the very middle of the loaf turned out almost wet. Next time I’ll cut out a banana or 2, or maybe consider turning the temp down to 325 and adding some of the baking time. Otherwise, very very tasty and rich. I added 1 t vanilla, 1/2 t cinnamon, and 1/2 t nutmeg to suit my tastes.
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I have made this bread several times and gotten rave reviews. I’ve even had to pass on the recipe. A few changes I made was using butter instead of shortening and using mini chocolate chips. I also don’t put nuts in–but that’s just a personal preference. The recipe makes two loaves but I’ve used mini loaf pans and then sliced it up and its the perfect snacking size.
This bread is the best!! -
YUMMY! Made it exactly as printed except for using white chocolate chips instead of reg and pecans instead of walnuts. Not a conscious decision to change the recipe, just wwhat I had on hand in the cupboard. Loved by everyone in the family from the picky 2 year-olds to the teenagers who eat anything not tied down to the hubby who is usually not a sweet bread person.
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Chocolate chips in banana bread??? Brilliant!!! Very moist… the only problem is not eating an entire loaf all at once.
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Loved this recipe and will make again and again! Thank you!!
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I read the reviews from many people – and I decided to follow some advice from them, such as decreasing the temperature, decreasing the amount of sugar, and adding vanilla. The finished product resulted in something I had not expected: the bread wasn’t even bread-like; it had more of a cake texture to it, plus despite the change in temperature, and baking it for less time, it still turned out very dark, and very crusty on the edges. As well,when I attempted to remove the loaves from the pan, the bottoms stuck, though I had greased the pans generously. It was very sweet – definitely more of a dessert bread. On the whole, I have used other banana bread recipes that produced better results. I will not be using this recipe again….
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I make this bread every time the banana tree yields a hand of bananas. The taste can’t be beat when you use bananas from the backyard. My husband and friends say this bread is sinful, and everyone asks for the recipe.
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Very easy to make and it is very moist. The kids loved it . It taste great warmed up with butter on it .
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This is very tasty! I made a few changes: whole wheat flour, brown sugar (ran out of white), caramel/chocolate chips (all I had), 5 bananas, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and baked at 325 for about 75 minutes. It came out perfectly! In both my silicone pan and my glass pan it had just a little bit of crispy crust, and nice and moist, but not soggy inside. It’s a nice, light bread – not heavy.
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Very very good although I only put mine in for 45 minutes and it still came out a bit dry. No regrets though as it was eaten up in no time!
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I made only half the recipe and used butter rather than shortning. My husband says it’s the best.
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awesome! banana bread has the propensity to be dried out and clumpy, but this recipe’s secret is the tablespoon of mayonnaise that locks in the moisture. a great idea. i usually add a teaspoon of vanilla and i always make sure that the bananas i use are extremely ripe, almost rotten. (that’s when the bread turns out best.) my mom was most impressed. she usually doesn’t like banana bread, but she loved this recipe.
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excellent. only problem was that i couldnt stop eating it! i used half a cup of sour cream and half a cup of butter instead of all butter and it turned out well 🙂 next time i will try it with all sour cream.
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This was delicious! It was a huge hit at the playgroup I hosted. I only had 5 bananas on hand, but it worked just fine with the five. I also didn’t add the nuts because I personally don’t care for them. It was fantastic and everyone raved about it. I didn’t have any problems with it being wet in the center as some other reviewers mentioned. Perhaps that is because I only used 5 bananas?
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Great flavor combinations! The middle sunk in so presentation wasn’t so great. I used 2tbl of vanilla, and scaled it down to one loaf. Thanks!
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All I have to say is WOW.
I halved the recipe because I only had three bananas. Two of them were really on their last leg and I was hesitant to use them but maybe thats why these have such an amazing banana flavor!
Upon suggestion of others, I used butter instead of shortening. I also dusted my chocolate chips with a tiny dash of flour and the trick worked cuz they didn’t sink! Otherwise I made exactly as shown.
I made exactly 12 muffins and filled the muffin tins almost to the top. They did not overflow. I baked 350 F for 20 minutes. Good thing I checked on them. They looked really done on the top but the toothpick came up dry. They were nice and crunchy on the top but so delicious and moist in the middle.
This is definitely one of my favorites. I will make this again and again.
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When I made it the bananas went to the bottom and the chocolate chips went to the top of the bread. It was also a little dry but it really wasn’t as bad as I’m making it sound.
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