Chocolate Chip Banana Bread

Prep Time
Cook Time
1h 10m
Ready In

"The unholy child of Martha Stewart's fabulous banana nut bread recipe. Yum. I err on the smaller amount side of the sugar free chocolate. It gives a fair amount of flavor without overdoing it. But it's your call."

Original recipe yields 8 servings


  • Serving Size: 1 (120.3 g)
  • Calories 276.5
  • Total Fat - 14.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 75.5 mg
  • Sodium - 592.5 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.9 g
  • Protein - 6.2 g
  • Calcium - 47.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.2 mg

Step 1

Butter a one pound glass cake pan.

Step 2

Preheat oven to 350F.

Step 3

Whisk together the soft butter and Splenda in a bowl and add beaten eggs, baking soda, salt, mashed bananas, sour cream and vanilla.

Step 4

Chop chocolate finely (it should be smaller than chocolate chips), then toss chopped chocolate in the flour to coat.

Step 5

Stir chocolate/flour into creamed butter mixture and stir until it makes a nice batter.

Step 6

Pour batter into loaf pan and bake for about one hour, or until a toothpick can be removed cleanly.

Step 7

Cool in pan 10 minutes, then turn out the bread and finish cooling on a wire rack.

Tips & Variations

No special items needed.