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Epicurious

Chocolate Chip Banana Bread

Image may contain Banana Food Fruit Plant Produce Bread and Bread Loaf
Photo by I Can't Believe It's Not Butter!®

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

Recipe information

  • Total Time

    1 hour 15 minutes

  • Yield

    14 servings

Ingredients

3

large ripe bananas, mashed, (about 1-1/2 cups)

1

cup I Can't Believe It's Not Butter!® Spread

3

/4 cup light brown sugar, firmly packed

2

large eggs

1

teaspoon vanilla extract

2

cups all-purpose flour

1

teaspoon baking soda

1

teaspoon ground cinnamon

1

/4 tablespoon salt

1

cup HERSHEY'S® Mini Semi-Sweet Chocolate Baking Chips

Need to make a substitution?

Preparation

  1. For the banana bread

    Step 1

    Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.

    Step 2

    Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in flour, baking soda, cinnamon and salt until blended. Stir in HERSHEY'S® Mini Semi-Sweet Chocolate Baking Chips then spoon into prepared pan.

    Step 3

    Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

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