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This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.

Source: Everyday Food, January/February 2006
Total Time Prep Servings



Cook's Notes

Instead of semisweet chocolate chips, you could use chips made with toffee or peanut butter, and try other nuts besides walnuts.

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How would you rate this recipe?
  • MS10087633
    16 DEC, 2017
    I've been making this recipe as my go to Banana Bread since it was first published. Over the years I've made the following changes: 1 use orange zest from one half of a navel orange per loaf (which is a lot, but SO worth it), I typically use 3-4 bananas that I process in a mini-chopper to get most of the lumps out (about 1 1/2 cups) and I actually get different but very tasty results if the bananas are yellow, not overripe. Instead of a super-moist, shallow loaf, it puffs up quite nicely and is a bit lighter and more uniform in texture. I have also used generic or past their prime chocolate chips, since they are being baked, it's a good use for 'leftover chips'. And I usually grease and flour the pan, but that's just personal preference. I'm making several this weekend as holiday gifts.
  • pattywdone8616514
    29 MAY, 2017
    This was great!! I made some changes I used 1/2 cup of sugar, 1 tsp vanilla and 1/4 tsp cinnamon and 3/4 cup of walnuts. Delicious!!!!! It does get too brown after 1 hour and you need to cover it with foil to finish baking. Yummy

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