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Vimbai

Hi I am Vimbai 👋

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I grew up watching my mom bake in this kitchen and that is where my love for it started. Now I am building something of my own, one recipe at a time, right here in Harare.

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Chocolate Chip Banana Bread

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Vimbai - The Kitchen Zone
Based in Harare 🇿🇼
Built from passion

About Vimbai

More than a cooking page.

I have always enjoyed cooking and baking but I started taking it more seriously when I realized how much I loved creating things from scratch and sharing them with others. What started as something I did for fun slowly became something I wanted to grow into something bigger.

I started posting my cooking and baking content on social media to share recipes ideas and my journey with others. Over time I realized I did not just want to post videos. I wanted to build a community where people could learn grow and be inspired to cook proper meals bake from scratch and enjoy food in a whole new way.

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Chocolate Chip Banana Bread

Moist fluffy and full of chocolate chips. The first thing I learned to bake and it is sooo good every time. Follow on TikTok or Instagram to unlock the full printable recipe.

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🍌 Chocolate Chip Banana Bread

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Vimbai

Hi I am Vimbai. I started The Kitchen Zone because I wanted a place where people could learn to cook and bake properly and feel at home doing it. This community is for everyone. Whether you are a complete beginner or you have been cooking for years you belong here. Come as you are.

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Chocolate Chip Banana Bread

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Baking · Bread · Beginner Friendly

Chocolate Chip Banana Bread

"This one is for my mom. The woman who first put a wooden spoon in my hand and showed me that the kitchen is where love lives."

This is the first recipe I ever baked. My mom taught me how to make it and it was a classic in our home. Something we made together as a family on special days. Those moments in the kitchen with her are some of my most treasured memories.

Now I make it my own and add my own little twist. But every time I bake it the smell takes me straight back to those days. I hope it does the same for you or creates a new memory in your own home.

Why you will love this recipe

🍌
Uses ripe bananas
🌿
Beginner friendly
🍫
Full of chocolate
❤️
Made with love
👨‍👩‍👧
Perfect for family
📦
Freezer friendly
⏱
70 min
Total
🔥
15 min
Prep
🍞
60 min
Bake
🍽️
8 to 10
Servings
🌿
Easy
Level
Ingredients

Before you start

Take your eggs and amasi out of the fridge 30 minutes before you start. Room temperature ingredients mix together much better and give you a softer loaf.

Wet

3 very ripe bananas mashed
1/2 cup (113g) unsalted butter melted
2 large eggs room temperature
1/2 cup amasi/lacto
2 tsp vanilla extract

Sugar

1 cup granulated sugar

Dry

2 and 1/4 cups (270g) all purpose flour
1 tsp (6g) baking soda
1/4 tsp salt

The Twist

3/4 cup (125g) chocolate chips plus extra for the top
You will need: 9x5 inch loaf pan, parchment paper, 2 mixing bowls, whisk and a spatula

Ingredient swaps

No amasi/lacto?

Use plain yogurt or sour cream. Both work perfectly.

No chocolate chips?

Chop up a chocolate slab into small pieces. Works just as well.

No vanilla extract?

You can leave it out. The banana flavour is strong enough on its own.

Lets Bake!

Cook Along Mode

Follow one step at a time with no distractions

1
Preheat and prep. Preheat your oven to 425F (220C). Grease and line a 9x5 inch loaf pan with parchment paper. Leave paper hanging over the sides so you can lift the bread out easily.

Vimbai says: Preheating is not optional. A hot oven gives the loaf that beautiful risen top.
2
Mash the bananas. In a large bowl mash your 3 ripe bananas until smooth. A few small chunks are fine. The riper your bananas the sweeter your loaf. Brown and spotty bananas are perfect.

Common mistake: Yellow bananas make a bland loaf. Wait for them to go brown first.
3
Mix the wet ingredients. Add melted butter, sugar and eggs to the mashed bananas. Mix together until smooth and well combined.
4
Add amasi and vanilla. Stir in the amasi/lacto and vanilla extract. Mix until smooth.

The Kitchen Zone twist: This is my addition to my mom's original recipe. The amasi keeps it moist for days.
5
Mix the dry ingredients. In a separate bowl whisk together the flour, baking soda and salt until evenly combined.
6
Combine. Do not overmix! Fold the dry ingredients into the wet just until you can no longer see dry flour. A few lumps are perfectly fine.

Why this matters: Overmixing develops the gluten and turns your soft loaf into a dense brick. Fold gently and stop as soon as it is combined.
7
Fold in chocolate chips. Gently fold in the chocolate chips. Pour into your pan. Sprinkle extra chips on top for that gorgeous chocolatey crust that everyone fights over.
8
Bake. Bake at 425F (220C) for 10 minutes. Then reduce to 350F (175C) and bake for 50 to 60 minutes until a toothpick comes out with just a few moist crumbs. Tent with foil halfway through to prevent the top from over browning.

How to know it is done: Moist crumbs on the toothpick is perfect. Wet batter means it needs more time.
9
Cool. Cool in the pan for 15 minutes then transfer to a wire rack. Wait until fully cool before slicing. I know the smell is incredible but it is worth the wait.

Vimbai's Kitchen Notes

"My mom made this on special days and the whole house would smell amazing. Now I make it my own with my little twist. Every time I bake it I think of her and those days we spent together in the kitchen. I hope this recipe creates its own memories in your home too."

Vimbai, The Kitchen Zone

Common mistakes and how to avoid them

My loaf is dense and heavy

This almost always means the batter was overmixed. Fold gently and stop as soon as the flour is combined. Also check your baking soda is not expired.

The top is burning but inside is raw

Tent the loaf with foil halfway through baking. This protects the top while the inside cooks through gently.

My loaf has no flavour

Your bananas were not ripe enough. Wait until they are very brown and soft before using them.

My loaf did not rise

Check your baking soda by putting a pinch in hot water. If it fizzes it is still good. Also make sure your oven was fully preheated.

Storage

🏠
Room Temp
Wrap and store up to 3 days
❄️
Fridge
Up to 1 week airtight
🧊
Freezer
Slices up to 3 months

Nutrition per slice

Based on 10 slices per loaf. Values are estimates.

285
Calories
4g
Protein
11g
Fat
44g
Carbs
24g
Sugar
1g
Fibre

Frequently asked questions

Can I make this without chocolate chips?

Yes! The base loaf is delicious on its own. You can swap for walnuts, raisins or leave it plain.

Can I make this ahead of time?

Yes and it tastes even better the next day. Bake the night before and store wrapped at room temperature.

My bananas are still yellow. Can I still bake?

Speed ripen them by placing unpeeled bananas on a baking tray in a 150C oven for 15 to 20 minutes until the skins go black. Let them cool then use as normal.

Can I make muffins with this batter?

Yes! Pour into a greased muffin tin and bake at 180C for 18 to 22 minutes. Makes about 12 muffins.

Made this recipe? I would love to see it!

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