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, Speed 1 ensures delicate mixing and folding.


Makes one 9-inch loaf


  • 1 ⅓ cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼  teaspoon kosher salt
  • ⅔ cup granulated sugar
  • 6 tablespoons (¾ stick) butter, cut into 1-inch pieces, plus more for buttering pan
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • 1 ¼ cups peeled, ripe banana, 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. Preheat oven to 350°F. Generously butter a 9-inch loaf pan.
  2. Combine flour, baking soda, baking powder and salt in a medium bowl. Reserve.
  3. Put sugar and butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 until creamy, about 2 minutes. Scrape the entire bowl.
  4. Continuing on Speed 2, add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then the banana and continue to mix until banana is well combined, about 1 minute. Scrape the bowl.
  5. Add flour mixture and mix until just combined. Scrape the bowl well and 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 to 50 minutes. Remove from oven and cool on wire rack until cool to touch; remove from pan and allow to cool completely.