Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is super moist, loaded with banana flavor, and studded with chocolate chips. It is irresistibly delicious!
If you love Banana Bread, and if you’re a chocolate lover, you’re gonna LOVE this recipe for Chocolate Chip Banana Bread. I decided to take my already moist and delicious Banana Bread recipe and step it up a notch…a chocolate notch.
I’m not sure why I waited so long to make a chocolate chip version of my banana bread recipe, because the chocolate chips are such a great complement to this bread. I decided to use mini chocolate chips in this banana bread because they become more evenly distributed throughout the batter as they turn into melty goodness.
Tips for perfect chocolate chip banana bread
There are a few tips for ensuring your Chocolate Chip Banana Bread turns out perfect!
- Make sure to use ripe bananas. After all, there are two stars in this show and bananas are one of them. The bananas should be ripe to the point of having brown spots on them. Make sure you mash them thoroughly with a fork, potato masher, or pastry cutter. You don’t want large lumps. Don’t use bananas will a black peeling. They will be fermented at this point and will taste fermented.
- Use mini chocolate chips. They will distribute more evenly throughout the batter than bigger chips. Coat the chocolate chips with a dusting of flour. This helps to keep them from sinking to the bottom of the batter. As noted in the recipe, save some of the chocolate chips to sprinkle on top of the batter. This ensures there are chocolate chips on top and all throughout. Also, the ones on top don’t totally melt and I like that. This way anyone eating a piece knows there are chocolate chips in the bread.
- Don’t overmix the batter. Overmixing will result in a tough bread.
- Measure the flour by spooning the flour into your measuring cup, then leveling it off with a knife. Flour becomes compacted in a bag or container and will result in adding too much to your recipe if you don’t measure correctly. Too much flour equals dry bread.
- Don’t over bake! When a toothpick test comes out clean, it’s done!
- Don’t under bake! If the bread starts browning too much on top after 30 minutes, don’t think it’s done. It’s not. Cover the bread with a loose piece of foil and continue baking it until the toothpick test comes out clean.
- Don’t substitute granulated for brown sugar. Brown sugar adds moistness to the bread plus more flavor.
FREEZING CHOCOLATE CHIP BANANA BREAD
- Cool the bread completely.
- Slice the bread into serving size slices.
- Wrap single pieces of the bread in plastic wrap.
- Place several single wrapped pieces in a large freezer bag, and date the bag.
- Freeze the bread for up to 3 months.
- Thaw bread at room temperature.
Can I add nuts to this bread?
Yes. Feel free to add up to 3/4 cup of your favorite nuts to this recipe.
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This Chocolate Chip Banana Bread is moist and dense with a buttery banana flavor and it’s simply packed with mini chocolate chips. It’s great by itself or slathered with butter.
- 2 cups all-purpose flour, spoon & leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick (1/2 cup) unsalted butter, melted
- 3/4 cup light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups very ripe bananas mashed, about 4 medium bananas
- 1/2 cup full-fat buttermilk
- 1 cup mini chocolate chips, divided
- Preheat oven to 350 degrees.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl and set aside.
- Add the butter, brown sugar, eggs, and vanilla to a large bowl. Mix to combine with an electric mixer. Add the bananas and mix until well combined. Add the buttermilk and dry ingredients alternately, starting with the buttermilk, and mixing just to incorporate the dry ingredients. Do not overmix. Fold in 3/4 cup of the chocoalte chips.
- Spread the batter in a sprayed or buttered 8.5 x 4.5-inch loaf pan. Sprinkle the remaining chocolate chips over the top of the batter.
- Bake the bread until a toothpick inserted in the center comes out with slightly moist crumbs, about 1 hour and 15 minutes.
- Allow the bread to cool for 5 minutes. Run a knife around the edges. Invert the bread onto a wire rack and immediately flip it upright, to keep the melty chocolate chips on the top from sticking to the wire rack. Allow the bread to cool completely.
- Slice the bread with a sharp knife into slices of desired thickness. Serve warm or at room temperature.
- Wrap leftover bread securely and store at room temperature for up to 2 days.
- Bread can be frozen for up to 3 months. I suggest slicing it first, wrapping it securely in plastic wrap, then wrapping it in heavy foil.
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