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–+ servings
Chocolate Chip Banana Bread

Deliciously Moist Chocolate Chip Banana Bread Recipe

This Chocolate Chip Banana Bread is a delightful blend of ripe bananas and mini chocolate chips, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon baking soda A leavening agent that helps the bread rise beautifully.
  • 1 teaspoon baking powder Skip if using self-rising flour.
  • ½ teaspoon salt Enhances the flavor; reduce if using salted butter.
  • 1 teaspoon cinnamon Feel free to omit if it's not your favorite.
  • ½ cup unsalted butter Replace with coconut oil for a dairy-free variation.
  • 1 cup brown sugar Can swap for white sugar.
  • 2 large eggs Substitute with ½ cup unsweetened applesauce for a vegan alternative.
  • 1 teaspoon pure vanilla extract Imitation vanilla works in a pinch.
  • 2 to 3 pieces very ripe bananas Opt for overripe bananas for the best results.
  • ½ cup full-fat buttermilk Sour whole milk with 1 tablespoon vinegar as a substitute.
  • ¾ cup mini chocolate chips Feel free to use regular chips if preferred.
Optional Toppings
  • ¼ cup remaining mini chocolate chips Sprinkle on top before baking.
  • ¾ cup chopped nuts Add for a delightful crunch.

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon of cinnamon.
  3. In a large mixing bowl, blend ½ cup of melted unsalted butter with 1 cup of brown sugar until smooth. Add in 2 large eggs and 1 teaspoon of pure vanilla extract, mixing until incorporated.
  4. Add 2 to 3 very ripe bananas, mashed well, into the wet mixture. Mix until the bananas are integrated.
  5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of full-fat buttermilk. Blend just until combined.
  6. Fold in ¾ cup of mini chocolate chips until evenly distributed.
  7. Pour the batter into a greased 9 x 5-inch loaf pan and sprinkle remaining mini chocolate chips on top.
  8. Bake for approximately 1 hour and 15 minutes, or until a toothpick comes out with moist crumbs.
  9. Let it cool for about 5 minutes in the pan before transferring to a wire rack to cool completely.
  10. Slice your Chocolate Chip Banana Bread into generous portions and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for maximum sweetness and moisture. Avoid overmixing to keep the loaf light and airy.

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