Banana Bread Ice Cream Sandwich with Chocolate Chips

  • Servings: 4-6
  • Prep time: ~ 10 minutes
  • Cook time: ~ 60-70 minutes


  • 1 cup of cane sugar
  • 1 stick of salted butter
  • 4 bananas, the riper the better
  • 2 cups of all purpose unbleached all purpose flour
  • 1 teaspoon local honey
  • 1 teaspoon aluminum free baking soda
  • 1 teaspoon organic vanilla extract
  • 1/4-1 cup pecans (optional)
  • 1/4 cup real cacao chocolate chips

You can make this chocolate banana bread ice cream sandwich with or without eggs. Use an egg replacer like Ener G unless you like very gooey bread. I prefer a bread with a gooey middle especially when I add ice cream on top. Since the bread does not have eggs you will not have any concerns about salmonella.

If you eat eggs, use them for baking bread. It is much easier and my mother’s banana bread recipe is delicious and so easy to make. Just add some chocolate chips and chopped pecans if you love nuts. Here is the recipe for the eggless banana bread with detailed instructions and pictures for you to make. I sometimes add hazelnut flour for the protein and flavor. Use 1/2 cup of hazelnut flour and 1 1/2 cups of unbleached all purpose.

Now top the banana bread with some vanilla bean ice cream and dig in to the warm banana bread sandwich. My son was quiet for 5 minutes while he was eating his dessert so we all were happy. Enjoy!

Alden’s and Julie’s Ice Cream are our favorites. Julie’s does have eggs.

Note: This banana bread freezes very well and tastes better after being frozen unless you eat it right out of the oven. To freeze, let it cool and then wrap it in wax or parchment paper. Next wrap it in foil and place in a ziplock bag with all the air removed when you seal it.

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Recipe by Back To Organic at