Chocolate Chip Banana Bread is loaded with ripe bananas and rich chocolate chips. It’s easy to make, incredibly delicious, and perfect for breakfast or an afternoon treat!
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Banana bread. Is there any greater love?
The short answer is yes, of course there is. Buuuuut, banana bread will always have a soft spot in my heart.
This banana bread recipe is firm yet moist, studded with melted chocolate chips and crunchy walnuts. I like to go big with both nuts and chocolate chips (or chunks) in my banana bread, but you can go one way or the other if you prefer.
Chocolate chip banana bread is delicious on its own, but I like to serve it with a smear of peanut butter for a little extra indulgence. This recipe makes a delightful breakfast, afternoon snack, or lunchbox treat!
Ingredients
- All-purpose flour
- Whole wheat flour
- Baking powder
- Salt
- Granulated sugar
- Butter
- Eggs
- Mashed ripe bananas
- Chopped Walnuts
- Semi-sweet chocolate chips or chunks
How to make easy chocolate chip banana bread
- 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, beat sugar and butter on medium speed until creamy.
- Beat in eggs and mashed banana.
- Add the flour mixture in about three parts.
- Fold in the walnuts and chocolate chips.
- Pour the batter into the prepared pan and bake for 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.
Top tips
What kind of bananas to use for banana bread with chocolate chips
It’s best to use bananas that are extremely ripe. This makes them extra sweet and allows them to mash and incorporate easily into the recipe.
I would recommend not using under ripe green or bright yellow bananas in banana bread, but you could use ripe bananas at any stage as long as there are a few black spots on the peels
How to test chocolate chip banana bread for doneness
The chocolate chips can make it tricky to test the loaf for doneness. I recommend poking a skewer or wooden toothpick into the center of the bread, trying to avoid the chocolate chips on top at least.
The stick should come out with a few moist crumbs clinging. If it comes out goopy you should be able to tell if you hit a chocolate chip (smooth, shiny chocolate) or if the bread is still raw in the center (gooey batter attached).
If you hit a chocolate chip just clean your toothpick or grab another one and try again!
Use room temperature ingredients
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. Your finger should leave an impression if pressed into the butter, but the butter shouldn’t be greasy.
How to store banana bread with chocolate chips
Store leftover banana bread wrapped tightly in plastic wrap at room temperature for 3 days. It also freezes beautifully for up to 3 months. I like to slice it before freezing so I can grab just as much as I want.
Tips for customizing
- Swap half the chocolate chips for white chocolate chips
- Pour half the batter in the pan, swirl in ¼ cup peanut butter, then add the remaining batter for a peanut butter swirl version
- Drizzle with vanilla glaze or spread cream cheese frosting on top
- 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
FAQ
Be sure to grease your pan to make it easy to remove the baked banana bread, and allow it to cool in the pan for about 20 minutes before trying to remove.
Use a butter knife to loosen the bread around the edges of the pan. Place a wire rack or your hand over the top of the bread, then invert the pan, giving it a little shake if it sticks.
The bread should slide out easily. If not, scrape around the edges with the knife again, or use a metal spatula to try get to the bottom.
You could also cut out one slice, then use the extra space to get a spatula under the bread to help loosen the bottom.
Yes! I frequently double this but use three eggs instead of two to make it super moist. Everything else can double proportionately.
There is quite a bit of sugar and chocolate in this recipe, but also plenty of whole grains and fruits. I’d say this banana bread is healthy-ish, or maybe even healthier than what you’d find in a bakery or made from a box mix.
More banana recipes
- Double Chocolate Banana Muffins
- Double Chocolate Banana Bread
- Healthy Banana Mug Cake
- Banana Bundt Cake with Vanilla Glaze
- Banana Walnut Pancakes
- Banana Coconut Muffins
- Chocolate Banana Crisp
- Chocolate Covered Banana Bread Bites
- Cinnamon Swirl Banana Bread
- Millet Banana Bread
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chocolate Chip Banana Bread
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.
allie @ Through Her Looking Glass says
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….
Jocelyn @BruCrew Life says
Banana bread slathered in peanut butter…oh, I cannot wait to try that!!! It sounds amazing!!!!
Trish - Mom On Timeout says
This bread looks absolutely PERFECT. Love chocolate and banana together!