Banana Chocolate Chip Muffins/Bread


Over the weekend, my son and I went to NYC to hang out with a friend and her boys. We had a blast walking around the city during the day and cooking for the boys at night. She had a few overripe bananas lying around and asked if we could make banana bread. Of course!


The recipe below appealed to me because it uses butter instead of oil (I’m always looking for ways to add butter and still maintain moistness).  She didn’t have a loaf pan, so I used muffin pans and basically “guesstimated” at how much batter to put into each cup. The bread was pretty good. They were a little on the dry side, but I think it’s because I guessed (again) at how long to cook them. I’m going to try the recipe again in a loaf pan to see if it makes a difference.

Aunt Holly’s Banana Bread

  • Servings: 12 muffins or 1 loaf
  • Print


  • 3 to 4 ripe bananas
  • 1/4 cup melted butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • Chocolate chips (as many as you want!)


Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

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