Learn how to make an easy banana bread recipe that has a little chocolate flavor hit thanks to the addition of dark chocolate chips!
This Chocolate Chip Banana Bread recipe is one of those things that just makes sense, you know? It takes a deliciously moist banana bread recipe, and tones down the sweetness with some dark chocolate chips.
If you’re one of those people that doesn’t like your banana bread sweeter than honey, but still wants to experience the joys of homemade banana bread, then this recipe is for you.
Why add chocolate chips to banana bread
I’ll be totally honest with you, bestie. I’m traditionally not a fan of most banana bread recipes. And typically, anytime I made banana bread, it meant one thing. And one thing only.
That I had overripe bananas.
But then somewhere along the line, I realised that banana bread doesn’t need to be crazy sweet. And that it pairs perfectly with one of my favourite ingredients (chocolate, of course!). It didn’t take long for this chocolate chip banana bread recipe to be born!
- Very ripe bananas, peeled
- Unsalted butter, melted
- Salt, a pinch
- Baking soda
- Granulated sugar
- Large egg, beaten
- Vanilla Extract
- All Purpose Flour
- Dark chocolate chips
Preheat your oven to 350 degrees F. Butter a 4×8 loaf pan.
In a large bowl, mash the overripe bananas until smooth, and stir in the melted butter. Continue to whisk in the salt, baking soda, sugar, beaten egg, and vanilla extract until completely incorporated with your initial banana mixture. (Though not correct in the technical sense, I consider this a completion of the wet ingredients stage.)
To proceed with your dry ingredients, add the flour and chocolate chips to your wet ingredient bowl, and fold in until no streaks of flour are visible.
Pour the prepared banana bread batter into a prepared loaf pan (make sure that you’ve buttered the pan, or sprayed it with a nonstick cooking spray…or neatly lined it with parchment paper), and bake for 50 minutes to an hour, or until an inserted toothpick comes out clean. Remove from the oven, and cool to room temperature on a wire rack before serving. Enjoy!
This recipe is easy to play around with. Here are a few simple variations that you may want to explore. Why would you want to explore? Well, sometimes to find the best banana bread recipe for you it helps to adjust according to your preferences.
What kind of chocolate chips to use
I prefer dark chocolate chips, however milk chocolate chips will work fine, as well any variety of semi-sweet chocolate chips. If you’re feeling more adventurous, switch out the chocolate for caramel chips.
Nuts are a somewhat popular addition to banana bread recipes. You can add some walnuts or pecans to this recipe without too much fuss.
If you’re feeling like you want to add to this recipe, try starting with a sprinkle of brown sugar on top of the banana bread (add it just before baking), or drizzle a little melted chocolate over the baked banana bread.
If you prefer a less indulgent topping, you can try adding a little Greek yogurt.
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The secret to making Chocolate Chip Banana Bread moist
If you’ve ever wondered how to make super moist banana bread, you may have gathered that there’s a secret that the banana bread Illuminati have been keeping from you. Well, you’re wrong.
There isn’t *A* secret to making perfectly moist banana bread.
There are *TWO* secrets:
- Overripe bananas are crucial – you want the peels to be turning black and soft.
- Frozen bananas result in extra moist banana bread.
That said, this recipe doesn’t need frozen bananas. It does however require overripe bananas (next time, someone gives you an unimpressed look for letting the bananas go soft, tell them you’re making chocolate chip banana bread…and that they can’t have any. That’ll show ‘em!), and using fresh, perfectly ripe bananas may result in some disappointment.
I mean, don’t get me wrong. You’ll still be able to make yummy chocolate chip banana bread. It just won’t be that earth-shattering experience you lie awake at night thinking about.
This Chocolate Chip Banana Bread can be easily stored in an airtight container for up to five days. If you don’t have an airtight container, plastic wrap will work, but likely only for up to around three days in the refrigerator.
I generally don’t recommend freezing any breads (even quick breads, like this recipe) as the texture is often affected when thawing. However, this can be wrapped and frozen for up to one month. Make sure to let the banana bread thaw completely before eating!
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You’ll need a loaf pan such as this 4×8 inch Good Cook Loaf Pan to bake your chocolate chip banana bread in. If you already have a basic loaf pan, you’re golden.
If you tried this chocolate chip banana bread recipe, please do comment below and let me know what you think! Or if you have a favourite twist on traditional banana bread, tell me all about it!Print