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    Home » Bread Recipes » Quick Bread Recipes

    Chocolate Chip Banana Bread

    Lindsay Moe

    154 shares
    Chocolate Chip Banana Bread - Banana and chocolate are a match made in heaven! This recipe adds walnuts for extra protein and texture. I love this spread with a thick layer of peanut butter! Full recipe at theliveinkitchen.com @liveinkitchen
    Jump to Recipe

    This Chocolate Chip Banana Bread has a firm texture and is filled with rich chocolate chips!

    a loaf of banana bread with a few slices cut on a wood cutting board

    Banana bread. Is there any greater love?

    The short answer is yes, of course there is. Buuuuut, banana bread has been getting me through these queasy days of early pregnancy.

    No-thing has sounded good except the carb-iest carbs. This chocolate chip banana bread (smothered in peanut butter, obviously) has been a real life saver at breakfast time when my usual yogurt and granola can’t even be looked at.

    While I’m pleased to announce that I think I’ve kicked nausea and most of my aversions to the curb (welcome back, vegetables!) I will continue to have a soft spot in my heart for banana bread. And there’s plenty of eating to be done that we can have room for both.

    I love adding the aforementioned peanut butter to each slice because it guarantees it’ll keep me full… and it just feels like the right choice.

    a loaf of banana bread with a couple slices cut on a wood cutting board

    This turns out best if all your ingredients are at room temperature. What a pain, I know, but it doesn’t have to be that complicated. I place my eggs in a bowl of warm (not hot) water while I get my other ingredients ready.

    If I’ve forgotten to leave butter out I’ll slice it into tablespoons and place it on a plate in the microwave for 3-4 seconds at a time until softened but not melted.

    I like to go big with both nuts and chocolate chips (or chunks), but if you can go one way or the other if you prefer.

    Can I double this chocolate chip banana bread recipe?

    Yes! I frequently double this but use three eggs instead of two to make it super moist. Everything else can double proportionately.

    a loaf of banana bread with a few slices cut on a wood cutting board

    Tips for customizing

    • Use dairy free butter and chocolate chips for a dairy free banana bread
    • Leave out the walnuts if you’re not a fan
    • Add 1 teaspoon lemon zest to the batter
    • Add ½ teaspoon cinnamon to the batter

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    a loaf of banana bread with a few slices cut on a wood cutting board

    Chocolate Chip Banana Bread

    This tried and true recipe is the ultimate Chocolate Chip Banana Bread!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10
    Calories: 306kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup unbleached all-purpose flour
    • ½ cup whole wheat or white whole wheat flour
    • 1 ½ teaspoons baking powder
    • Pinch of salt
    • ⅔ cup granulated sugar
    • 6 tablespoons butter,, softened
    • 2 large eggs,, at room temperature
    • 1 ¼ cup mashed ripe bananas, (about 3 large)
    • ½ cup chopped walnuts
    • ½ cup semi-sweet chocolate chips or chunks

    Instructions

    • Preheat the oven to 350ºF. Spray a loaf pan with cooking spray.
    • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter on medium speed until creamy. Beat in eggs and banana. Add the flour mixture in about three parts, scraping down the bowl and beating until smooth after each addition. Using a rubber scraper, fold in the walnuts and chocolate chips.
    • Pour the batter into the prepared pan and bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool ten minutes in the pan, then turn it out onto a wire rack to cool completely.
    • The bread will keep, wrapped tightly in plastic wrap, at room temperature for three days.

    Notes

    Adapted from Joy of Cooking

    Nutrition

    Calories: 306kcal | Carbohydrates: 39g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 74mg | Potassium: 285mg | Fiber: 2g | Sugar: 20g | Vitamin A: 275IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.8mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
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    1. allie @ Through Her Looking Glass says

      April 15, 2015 at 2:36 pm

      5 stars
      This bread looks FANTASTIC. Love banana bread and what’s not to like about chocolate and nuts too? Great classic and I just happen to have some ripening bananas on the counter….

      Reply
    2. Jocelyn @BruCrew Life says

      April 15, 2015 at 2:37 pm

      Banana bread slathered in peanut butter…oh, I cannot wait to try that!!! It sounds amazing!!!!

      Reply
    3. Trish - Mom On Timeout says

      April 24, 2015 at 1:25 pm

      This bread looks absolutely PERFECT. Love chocolate and banana together!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    154 shares