I can’t get enough chocolate chip banana bread right now. I swear I can eat an entire loaf in two days… by myself. I guess there could be worse things to crave, right?

Luckily, my recipe makes two loaves, so you will have enough to last you a few days, or if you’re nicer than me, share. But be warned, you may have to hide it.

My hubby and daughter love it too. I don’t mind sharing it with my baby because she is my daughter, but when my husband fixes himself a slice, I find myself giving him the death stare. I mean, he should know better by now than to eat the food I’m craving.

Continue reading for my Chocolate Chip Banana Bread Recipe…

Ingredients:

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup shortening

1 cup sugar

2 eggs

2 tsp. vanilla extract

2 pinches on cinnamon

2 extra ripe bananas, smashed

1 cup semisweet chocolate chips

Step 1- Dry Ingredients

Preheat your oven to 350 degrees. In a bowl, combine flour, baking soda and salt. I would sift this, or use a whisk to mix these all together. Set aside.

Step 2- Cream Sugar and Shortening

In a mixer or bowl, combine your shortening and sugar. I use my mixer, but you can do all of the next steps using a hand held mixer as well. On a low to medium speed, cream the shortening and sugar together.

Step 3- Bananas

Once your shortening and sugar are creamed, go ahead and mash your bananas using a fork. Be sure that your bananas are extra ripe.Extra ripe bananas make for delicious banana bread.

Step 4- Wet Ingredients

To the creamed shortening  and sugar, add eggs, vanilla, cinnamon, and mashed bananas. Mix all of these on low to medium speed until just blended.

Step 5- Dry Ingredients

On a medium speed, slowly begin to add your flour mixture little-by-little. Be sure to stop the mixer and occasionally scrape the sides down. I add a little flour, then mix it in. Once mixed, I add a little more flour, and continue this until flour mixture is completely incorporated.

Step 6- Chocolate Chips

Once you have your bread dough, FOLD in your chocolate chips.

Step 7- Dividing Bread Dough

Take two 5×9 loaf pans and lightly spray them with cooking spray. Be sure to spray the bottom and sides. Once sprayed, I like to take a paper towel and lightly wipe down the pans. This will ensure the edges of your bread from burning. Now, evenly divide your dough between the two pans.

Step 8- Baking

Put your bread pans on the middle rack in your oven and set your timer for 40 minutes.

Step 9- Check On Bread

After 40 minutes, check your bread. Stick a toothpick or fork in the middle of one of your loafs. If it comes out clean, then your bread can be taken out of the oven. If it doesn’t come out clean, bake just 5 more minutes. Watch your bread the last 5 minutes because it will bake quickly. Once your fork comes out clean, remove and place pans on cooler rack for two minutes.

Step 10- Done!

After cooling on the rack for two minutes, remove your bread from the loaf pans by turning them upside down. Continue to let the loafs cool for a few minutes before slicing, but you don’t have to wait too long! It is so good when it’s nice a warm!

Step 11- Wrap Up

I would put your loafs in a bread bag. You can find these at the grocery store where all the ziploc baggies are. You could also put a loaf in a freezer ziploc baggie and freeze it.

I hope this satisfies your pregnancy cravings as much as it does mine! Enjoy!

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