Fancy a sweet treat with a decadent twist? You will love this easy Chocolate Banana Bread Recipe!
It’s the perfect recipe for moist banana bread with lots of gooey chocolate chips that will leave you wanting more. You will love the taste and the ease of preparation.
Enjoy as a simple snack, breakfast on the go, or even as a dessert.
A perfect quick bread
This is the best chocolate banana bread recipe because it’s both easy and so delicious.
- What’s not to love? It is aromatic and particularly juicy.
- This is a version of the classic banana bread with chocolate chips added for a dose of delicious decadence.
- It is made with simple pantry ingredients you probably already have.
- It’s versatile: substitute the chocolate chips or try your own additions.
- Perfect for any time of the day – breakfast, snack or dessert.
- You can prepare it, it keeps well and freezes wonderfully.
Enjoy it with whipped coffee or cocoa as an afternoon snack! For even more crunch, you can use a pinch of walnuts or even peanuts!
Ingredients for Chocolate Chip Banana Bread
- the base: I use all-purpose flour with some baking soda as a leavening agent, cinnamon for some warm spice, and some salt.
- chocolate chips: I prefer semi-sweet chocolate chips, but any kind will work in this recipe.
- butter: Use butter for a moist texture and rich flavor.
- Sugar: A combination of brown and white sugar naturally provides sweetness, but also contributes to a perfect texture.
- eggs: They connect everything.
- bananas: The main ingredient – make sure they are ripe and have lots of black flecks for sweetness and moisture. Do not add additional bananas or the bread may become heavy and dense.
VARIATIONS
Banana bread is the perfect basis for a variety of side dishes. Try toasted nuts like chopped walnuts or pecans. Dried fruits such as strawberries, cherries or cranberries also taste great!
The best banana bread is made from overripe bananas, which is why they’re extra soft and sweet! Peel overripe bananas and freeze in the freezer. No waste, and they’re also ready to pop them out the next time banana bread cravings hit! For baking, thaw in the fridge or microwave and drain the liquid.
How to make Chocolate Banana Bread
This recipe is so perfectly juicy every time!
- Mix dry ingredients in one bowl and wet ingredients in a second bowl.
- Mix the wet and dry ingredients together until well combined.
- Pour into the prepared pan, top with more chocolate chips if needed, and bake until a toothpick comes out clean.
How to store chocolate banana bread
- Chocolate Chip Banana Bread will keep for about a week at room temperature when stored in an airtight container.
- All quick breads freeze wonderfully because they have a dense consistency. Simply wrap tightly in plastic wrap and label with the date and it will keep its flavor in the freezer for up to a month.
- Or cut into individual portions and wrap. Take a slice out of the freezer and it’ll be defrosted by midday – just in time for a quick mid-morning snack!
More quick bread recipes
Dive into our collection of quick bread recipes with a variety of options. From the classic zucchini bread to the more exotic cranberry orange loaf, you’ll find easy, filling recipes perfect for any occasion, any time of the day!
Did your family love this Chocolate Chip Banana Bread? Be sure to leave a rating and a comment below!
Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is moist and flavorful! It’s perfect for an after-school snack or a mid-day snack in the office!
Preheat the oven to 350°F. Grease a 20 x 10 cm loaf tin with non-stick cooking spray or line with baking paper.
In a large bowl, whisk the dry ingredients. Add the chocolate chips and stir to coat.
In a medium bowl, combine melted butter, sugar, and vanilla extract. Beat in the large eggs one at a time, then fold in the ripe bananas.
Add the banana mixture to the dry ingredients and mix until well combined.
Fold in the mashed bananas. Fold in dry ingredients and mix until well combined.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Let the bread cool in the tin for 5 minutes, then place on a cooling rack to cool completely before slicing.
- Use overripe bananas: The riper the banana, the sweeter and more flavorful your banana bread will be; You should have lots of black spots.
- Do not mix the dough too much: Over-mixing can create a dense, chewy loaf. Mix until the wet and dry ingredients are combined.
- Use room temperature ingredients: Room temperature ingredients mix better and give a better consistency.
- Check doneness: Ovens and baking pans may be different. Use a toothpick to check if the bread is done. It should come out clean or just have a few damp crumbs stuck to it. Check the bread early to make sure it isn’t over-baking.
- Let the bread cool: It’s important to let the banana bread cool before slicing so it doesn’t crumble.
Calories: 356 | Carbohydrates: 52G | Protein: 5G | Fat: 15G | Saturated Fatty Acids: 9G | Cholesterol: 60mg | Sodium: 335mg | Potassium: 125mg | Fiber: 2G | Sugar: 30G | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Bread, breakfast, dessert, snack
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