Banana Chocolate-Chip Bread

Cuisinart original

The secret to soft banana bread is a light mixing hand. Although the Cuisinart® Stand Mixer is tough enough for your heaviest breads, the lower speeds ensure delicate mixing and folding.


Makes one 9-inch loaf


1⅓        cups unbleached, all-purpose flour

1            teaspoon  baking soda

¾           teaspoon baking powder

¼           teaspoon kosher salt

6            tablespoons (¾ stick) butter, cut into 1-inch pieces, plus more for buttering pan

⅔           cup granulated sugar

2            large eggs

½           teaspoon pure vanilla extract

2            medium ripe bananas, cut into 1-inch pieces

½           cup mini chocolate chips

Nutritional information

Nutritional analysis per serving (based on 12 servings):  Calories 210 (38% from fat) carb. 31g pro. 3g fat 9g sat. fat 6g chol. 51mg sod. 190mg calc. 9mg fiber 1g


  1. 9-inch loaf pan.
  2. Combine the flour, baking soda, baking powder and salt in a medium bowl. Reserve.
  3. Put butter and sugar into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 4 until creamy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary.
  4. Reduce to Speed 3. Add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then the bananas and continue to mix until bananas are well combined, about 1 minute. Scrape the bowl.
  5. Add flour mixture and mix until just combined. Scrape the bowl well, add chocolate chips and mix to fold. Transfer the batter to the prepared loaf pan.
  6. Bake until deep golden brown and a cake tester comes out clean, about 40 minutes. Remove from oven and cool on wire rack until cool to the touch; remove from pan and allow to cool completely.