This easy Thermomix Chocolate Chip Banana Bread is made with just a few simple ingredients and is the perfect sweet treat! This loaf can be ready to enjoy in just over one hour and it is also freezer friendly.
If you have more willpower than us, you can cut a few slices and pop them in the freezer so you can have some on demand - what more could you want?!
Why you will love this recipe:
- Quick to make – you can be enjoying this Choc Chip Banana Bread in just over one hour.
- Freezer Friendly – store for up to three months.
- Perfect for using up old bananas
- Budget friendly – you can use chocolate chips, chopped up chocolate pieces/bars for this recipe.
Ingredients:
- Bananas – the riper the bananas, the better as this helps to give the loaf its sweetness.
- Self-raising Flour – you can also use plain/all-purpose flour but will need to add 2 teaspoons of baking powder.
- Butter – you can use coconut oil (liquid) or another light flavoured oil in it’s place.
- Eggs
- Brown Sugar
- Milk
- Chocolate Chips - either milk or dark chocolate chips can be used.
How to Make Thermomix Chocolate Chip Banana Bread
- Place the banana and butter into your Thermomix bowl and cook.
- Add the brown sugar, eggs and milk and mix to combine.
- Add the self-raising flour
4. Add the chocolate chips and mix.
5. Transfer mixture to prepared loaf tin.
6. Sprinkle with additional chocolate chips.
7. Bake until golden and cooked through when tested with a skewer.
Expert Tips
- To stop the chocolate chips from sinking to the bottom during baking, lightly coat in flour prior to adding.
- This Chocolate Chip Banana Bread can also be frozen.
- You can also use either chocolate chips or chopped pieces of chocolate for this recipe.
- This recipe can also be baked in mini loaf tins, you will need to adjust the cooking time and I suggest checking after 18 – 20 minutes.
- To store, place in an airtight container and store at room temperature for up to 4 days.
Similar recipes you may also enjoy:
- Thermomix Strawberry and Banana Loaf
- Thermomix Banana Bread
- Banana Oat Muffins
- Thermomix Banana Chocolate Chip Muffins
- Double Chocolate Banana Bread
- Thermomix Chocolate Chip and Zucchini Muffins
- Thermomix Banana Pancakes Recipe
Thermomix Chocolate Chip and Banana Bread
This easy Thermomix Chocolate Chip Banana Bread is the perfect sweet treat and is freezer friendly too.
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Servings: 10 slices
Calories: 255kcal
Equipment
- 1 x Loaf Tin
Ingredients
- 50 grams butter
- 200 grams bananas
- 60 grams brown sugar
- 2 eggs
- 180 grams milk
- 300 grams self-raising flour
- 190 grams chocolate chips
Instructions
- Preheat your oven to 170 degrees Celsius (fan-forced).
- Grease and line a large loaf tin, and set aside until needed.
- Place the butter and bananas into your Thermomix bowl and cook for 2 minutes, 100 degrees, Speed 3.
- Scrape down the sides and add the brown sugar, eggs and milk and mix for 20 seconds, Speed 6.
- Add the self raising flour and mix for 10 seconds, Speed 5.
- Add the chocolate chips and mix for a further 10 seconds, REVERSE, Speed 5.
- Pour the batter into the prepared tin and bake for 45 minutes or until cooked through.
- Allow the Banana Bread to cool in the tin for 10 minutes before carefully transferring to a wire rack to completely cool.
Notes
- Lightly coat the chocolate chips in flour before adding to the mixture to prevent them from sinking to the bottom of the pan during baking.
- This Chocolate Chip Banana Bread can also be frozen.
- You can also use either chocolate chips or chopped pieces of chocolate for this recipe.
- This recipe can also be baked in mini loaf tins, you will need to adjust the cooking time and I suggest checking after 18 – 20 minutes.
- To store, place in an airtight container and store at room temperature for up to 4 days.
Nutrition
Calories: 255kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 57mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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Tanja says
Tried and tasted, everyone loved it, thank you!
Kirsty Byatt says
Pretty good. It split in the middle and I'm wondering if I got the measurements right?
When you say cups do you mean a TM measuring cup? It would be better to be able to use the scale.
Tash says
Thank you for your feedback. The recipe has been edited to use weight measurements where possible 🙂
Eva Zerner says
Very quick and easy to make!
Claire says
What have I done wrong. I thought I followed the recipe exactly but mine looks more like suet pudding, texture is horrible totally undercooked. Now back in the oven
Lauren Matheson says
Hi Claire, sorry to hear it hasn't worked out for you. I would say the bananas you have used were quite big? This can impact the texture.
Emma Bollington says
Thanks for the lovely recipe. It fell a little in the middle but tastes great.
Judy says
Hi!
Question, no baking soda and/or baking powder, salt or vanilla in this recipe?
Lauren Matheson says
Hi Judy, yes that's right! The self raising flour already has rising agents in it. If you want you can add a little salt or vanilla if your prefer.
EssentiallyJess says
We are the same with bananas, and I've always got some in my freezer for baking. Now I know what to make with them 🙂
Raychael aka Mystery Case says
Looks fabulous. Thanks for sharing.