I have been fiddling around with this recipe for chocolate chip sprinkle bread for a while now.
Should I add a banana or is it better without one? Two eggs or three? Stir sprinkles through the mixture of just on the top?
And the answer to all those questions is… yes.
Yes add a banana, or don’t, it’s good either way. Yes definitely three eggs, but it’s perfectly fine with two. Stir through the sprinkles if you can do it quick enough, but a just generous layer on sprinkles on top is excellent as well.
And yes to this recipe being easy, versatile, forgiving, and delicious!
This chocolate chip sprinkle bread is so easy to make, it’s perfect for the kids to cook.
The recipe uses straight forward ingredients and it’s pretty hard to muck this one up.
You can add a mashed banana, or leave it out, substitute the cup of plain flour for wholemeal flour, use dark chocolate, milk chocolate or white chocolate chips, add sprinkles, or leave them out. No matter what we’ve tried it’s always tasted great!
The only slightly tricky thing is the sprinkles. If you want to stir your sprinkles through the mixture so they bake into the cake, you need do it quickly and get that cake batter into the pan and into the oven fast, before the colour dissolves into the cake mix. But let’s not make this tricky, just cover the top of the mixture with sprinkles before you put it in the oven and it will be delicious!
- 90 gms butter, melted
- 2/3 cup of sugar (white or brown)
- 3 eggs
- 1 tsp vanilla
- 1 banana, mashed (optional)
- 1 cup plain flour
- 1 cup self raising flour (or 1 cup plain flour plus 1 1/2 tsp baking soda)
- 1 cup milk
- 3/4 cup chocolate chips
- Preheat your oven to 180 celsius (approx 350 F) and line a medium sized loaf pan with baking paper.
- Mix the melted butter and sugar together in a large bowl until well combined.
- Add the eggs one at a time and mix well
- Add the vanilla and stir through the banana.
- Add the flours and milk alternately, mixing well.
- Stir through the chocolate chips.
- If stirring sprinkles into the mixture, do so quickly, pour the batter straight into the loaf pan and put it in the oven immediately.
- Alternately, cover the top of the mixture with a layer of sprinkles and place in the oven.
- Bake for 40-45 minutes, or until a skewer comes out mostly clean. Do not over bake.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
I think this recipe could be renamed ‘Yes bread’ because you can do almost anything you want to it and the answer is still ‘yes… it’s delicious!’
If you are looking for more easy cake recipes to cook for, or with, the kids – try one of these: