Chocolate Chip Banana Loaf

What do you call two banana peels?


It’s a Saturday morning in the Fall and the sun, creeping through your blinds, starts to rise gently across your face. You slowly open your eyes and squint to check the time. It’s almost 8am and you can hear the world outside waking up through the window you left cracked open. You can feel a cool, crisp breeze coming from the window and realize that the peaceful world outside is starting to sound like your red-headed, pretentious, loud-mouthed, soccer mom neighbor, Carol Ann. As you start to gain more consciousness you realized it wasn’t the sun that woke you up, it was her. You begin to wonder, “What on earth did poor Joe Luke do now?” After a yawn and a good stretch – you decide to get up and brew that cup of ambition. While your coffee is brewing, you open the rest of the house. The coffee is finally done. You reach into the cubbord for your favorite mug and realize Joe Luke forgot to fix the hinge on the cabinet door on Thursday night while he fixed the leak under the sink. You grab your favorite coffee creamer, a slice of Tommi Lynn’s famous Chocolate Chip Banana Cake, and put on the news.

Nine times out of ten, if you come to our house there will be a few ripe-to-over-ripe bananas on the counter. Sarah will always throw a few bananas into the buggy (right next to the nine boxes of cheese pierogi’s) to pack for her lunch. The trip home from the grocery store is the last time they see the inside of a bag. So what do you do with over ripened bananas? I always make a banana loaf. I have been making banana loaf for years. I have played with the recipe to try to get the perfect loaf and I believe this is it! You could get this batter together in the time it take the oven to preheat to 350°.

Click here if you weren’t introduced to Carol Ann and Joe Luke yet.

Choc Chip Banana Bread 3
Chocolate Chip Banana Loaf

Chocolate Chip Banana Loaf
Prep Time: 15 minutes | Cook Time: 80 minutes | Servings: 8-10 | Difficulty: Medium


2 eggs, at room temperature
2 1/2 cups all-purpose flour
1 1/2 cups coconut sugar
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1  tsp salt
3 ripe, medium bananas, mashed
3/4 cup butter milk
1/2 cup vegetable oil temperature
2 tsp vanilla
1 cup chocolate chips, plus 2 tbsp


Preheat oven to 350°.

1. Grease and line a 9 x 5 inch loaf pan with cooking spray and parchment paper.
2. Sift the flour into a large mixing bowl. Add the coconut sugar, baking soda, baking powder, cinnamon, and salt. Whisk together until everything is evenly distributed and set aside.
3. In a large mixing bowl, add the 3 mashed bananas, butter milk, vegetable oil, and vanilla. Using and electric mixer, mix for about 1 minute on medium low speed. Add the eggs one at a time until combined.
4. Add a tablespoon of the dry ingredients to the chocolate chips and toss to coat.
5. Gradually add the dry ingredients to the wet ingredients until combined. Do not over mix.
6. Fold in the chocolate chips.
7. Pour into prepared loaf pan and sprinkle with the remaining 2 tablespoons of chocolate chips.
8. Bake for 80 minutes. Check for doneness with a toothpick by sticking it into the thickest part of the loaf. If the loaf is not done, bake for an additional 5-10 minutes or until the toothpick comes out clean.
9. Remove the banana loaf from the oven and the loaf pan by lifting the loaf out by the parchment paper. Place on a wire rack to cool. 

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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