Pocket Scrapbooking with Project Life

Cultivate a good life and record it.



chocolate chip banana bread


Hi there! We have returned from our trip to Australia. More on that later!

Today I’m happy to share another “At Home with Becky” post since I skipped a couple weeks of this regular series while we were out of the country. If you follow me on social media you know that one of my favorite things to whip up in the kitchen is chocolate chip banana bread. It shows up in my pictures once in a while.

The recipe can be found in our Freebies section, but I thought I’d show the step-by-step here. Not because it’s complicated by any means, but because it has become a little tradition in our home. If we have bananas that are getting pretty ripe, we know exactly what’s going to happen to them and usually the kids are eager to help.

Simple ingredients.


I tried sifting the flour this time just to see if I noticed a difference in the end result. Nope – not really. I’ll just go back to dumping it in the mixing bowl.


Adding the sugar, the baking powder …


Salt and olive oil. Then milk.



Add an egg. (Nice capture, Kara.)


Then time for the bananas. Remember – they should be quite ripe. Not super bruised and spotted, but definitely ripe.



Once all the ingredients are in the mixing bowl – everything except the chocolate chips – I mix for about a minute. I don’t ever time it though.


Chocolate chip time. I don’t measure. I just add. And yeah, I should probably “fold” them in with a big spatula, but I just turn the mixer on the lowest setting and have the machine “fold” the chocolate chips in most of the time.


Oven is preheated to 350 and we’re ready to go. I give my Pampered Chef mini loaf baking stone a quick spray with non-stick stuff and wipe off the excess around the edges so it’s less to “bake on,” know what I mean?


I pour the batter into each mini loaf section – about half way.


My favorite “pretty touch” is to manually place a few more chocolate chips on top just before placing in the oven.


Only 30 minutes in the oven.


Mmmmmm. The kitchen is smelling divine now.


Kind of hard to resist this when it’s fresh out of the oven.


Sharing is caring, and so I was super delighted to spot an extra cute presentation idea at Target the other day. Surprisingly, this is the first time I’ve really ever seen these little loaf holder things (in the baking section). Allow the loaves to cool, wrap in plastic wrap, place in the little container. Perhaps finish with some twine or ribbon as a finishing touch? Attach a short note with a Project Life® card? Now we’re talking.  ; )



At Home with Becky

This post is part of a weekly blog series called At Home with Becky. Each Wednesday, I share a little something from home – routines, organization, traditions, decor, etc. Coming up … a tour through some of my “old” scrapbooks, some healthy snack ideas, and a peek inside my home office. If ever you are interested in seeing all of these posts in one place, just click on that turquoise button at the top of my blog that says At Home with Becky.


22 Responses

  1. Christin Dukes says:

    Oh Becky those look so yummy! I will be making those this weekend.

  2. CarlaM says:

    Thank you for this step-by-step process (and for the recipe) Becky!!! I have that same Pampered Chef mini loaf pan…. and tomorrow that baby is gonna be put to work — making *this* recipe! Thank you!

  3. Sharon says:

    Thank you for the recipe! I went to pampered chef website and the mini loaf pan has been discontinued!

  4. Dee says:

    Hi Becky, I have contacted your customer service department twice in the past two days, with no response. I have looked all over for a phone number to call customer service, I can’t find one. How do I get a customer service question answered?

  5. christine says:

    so fun!
    and I love those containers!

  6. dawn says:

    This sounds yummy and easy to make!! Thanks so much for sharing it with us! Welcome home by the way, I bet it feels good to be with the kids and your own things again after the trip. Was sooooo much fun seeing it thru your IG feed. I don’t know how you did it all and took so many pictures too but it was AWESOME!! Thanks for sharing so much with us!
    Happy Wednesday!

  7. Oh my, I will be making this wonderful bread recipe. I love the idea of giving a loaf or two to friends or family as a thoughtful food gift. Thanks so much for sharing Becky. :)

    Mary from NH

  8. kat-in-texas says:

    I make that all the time–people love it!!! And so do I!!! Thanks, Becky!!!

    • kat-in-texas says:

      I only have the Pampered Chef loaf pan and it takes about 15-20 more minutes to cook in that particular stoneware pan. Top is crispy brown once it’s done! :)

  9. can’t wait to try this!!! YUM!!!!!

  10. Karen says:

    Wow I did not know that you could use Olive Oil in baking. Always thought it altered the taste. Can not wait to try it in my recipe. Thanks Becky for new ideas!

  11. Diana says:

    I tried it with olive oil and I just really didn’t like the taste. I did another batch today and only used 2 tbsp of vegetable oil and they turned out much better. Thanks for the recipe. I can’t wait to share the loafs with friends!

  12. awesome…now i need some ripe bananas! This is one I will try!

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