Mama Taylor’s Chocolate Chip Banana Bread Recipe
The scent of a well-made banana bread always brings me back to my childhood kitchen days. Music, laughter, and cooking were staples of my childhood. Blasting Harry Belafonte’s Banana Boat Song in the kitchen with my mom, Mama Taylor, as we danced, laughed so hard till we cried, and made her mouthwatering Pecan Chocolate Chip Banana Bread.
What’s a better way to launch a recipe blog than with a banana bread recipe that brings back such warm feelings and memories with Mama Taylor? A recipe that has stood the test of time and is a staple in my home?
It’s not fancy (unless you consider chocolate chips and pecans fancy), but it still makes my mouth water just thinking about going back for another slice. Because it’s also a super moist banana bread.
All you need is 10 ingredients, which you’ll probably have around the house, and two optional ingredients to take the recipe up a notch.
Why this banana bread recipe works
- This recipe is perfect for the overly ripe bananas, and deliciously pairs perfectly with a cup of coffee for breakfast, afternoon tea or makes a great snack during the day (especially for kids)!
- It’s easy to make and doesn’t require a mixer. Just your ingredients, a teeny bit of elbow grease, and you’re ready to pop it in the oven.
- It’s a pretty simple process so you can get your kids cooking. Like I’ve done with Lawrence (LTP), you and your kids can make this recipe together and build those memories they’ll take with them for a lifetime.
Because who wouldn’t want to have fond memories of baking with their parents?
So, this cooking momma and her chef apprentice son are gonna give you a quick and easy banana bread recipe to help you do just that.
But first …
A couple questions I normally get about this banana bread recipe
Can I leave out the pecans?
You sure can. I know some of us have nut allergies or just don’t like pecans. So, you can totally leave it out, and it won’t affect the consistency or the finished bread.
Can I turn this banana bread into a muffin?
Yes, you can turn this bread into muffins. In fact, they’d be perfect for breakfast muffins. You’ll need to reduce the oven time so you don’t overbake, but they should come out as moist, fluffy muffins when you’re through.
Why is your banana bread the best?
Cause Mama Taylor said so. OK, maybe not. But the combination of ingredients and the addition of the applesauce makes for a super moist but not too wet bread that’s delicious, just like Mama used to make it. Oh so, yeah, my banana bread is the best because she did it.
So, now that we’ve got that settled – because I am a food blogger pro …
Wash Your Hands, put on a wacky apron, and let’s get cooking!
Oh, and don’t forget to tag me on Instagram at @leahtpimentel to show me how it went.
Makes: 1 Loaf Prep Time: 10 Minutes Cook Time: 1 Hour & 15 Minutes
3-4 medium, overripe banana
3/4 c. sugar
1 teaspoon vanilla
1/4 c. vegetable oil
1/4 c. applesauce
1 1/2 c. All Purpose Flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Dash of ground cinnamon
1 1/2 c. chocolate chips + additional for topping
1/2 c. pecans + additional for topping
- Set a rack in the middle of the oven and preheat the oven to 350ºF. Grease a 9×5 loaf pan by spraying with nonstick spray; set aside.
- In a medium size bowl, mash the bananas with a fork. Whisk in the sugar, egg, vanilla, apple sauce and vegetable oil.
- Mix in the flour, baking powder, baking soda, cinnamon, and salt. The batter should be lumpy. You can use a stand or hand mixer (or get a little arm work-out by using a whisk!).
- Fold in the chocolate chips and pecans using a silicone or wood spatula.
- Pour the batter into your prepared baking pan (make sure not to fill it more than halfway, as it will rise up). Top with chocolate chips and pecans. Bake for about 55-60 minutes (start checking with a toothpick at 55 minutes). You will know your bread is ready when just a few moist crumbs clinging onto the toothpick. DON’T OVER BAKE!
- Remove from the oven and let cool for 15 minutes before turning out onto a wire rack to finish cooling.