Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread recipe is so moist! This is a small batch bread recipe that makes one loaf with chocolate chunks throughout. Perfect to use overripe bananas.
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EASY BANANA BREAD RECIPE
I know you might not think you need another banana bread recipe but trust me you do. My 10 and 12 year old kids have made this easy recipe more times than I can count all by themselves.
The perfect little afternoon snack and a great way to use up extra bananas.
WHAT MAKES THIS BREAD SPECIAL?
- It is so moist. No dry bread here. The texture is insane. This is a moist banana bread recipe.
- Makes one whole loaf. Most banana bread recipes make three loaves.
- Has simple ingredients. I love this banana bread recipe but it calls for crushed pineapple and applesauce instead of melted butter or vegetable oil which is in a classic recipe and I don’t always have those on hand.
HOW TO MAKE THIS
INSTRUCTIONS
- Preheat the oven to 325 degrees F and grease or spray a 9 x 5-inch loaf pan or line with parchment paper.
- Whisk together the dry ingredients in a large bowl: all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside. Cream sugar and butter together in a large mixing bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mash bananas with a fork and mix in bananas, milk, and vanilla extract. Stir in flour mixture into the wet ingredients until just blended. Fold in semi-sweet chocolate chips (saving a few for the top) and pour banana bread batter into the prepared loaf pan. Sprinkle with the extra chocolate chips on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60-70 minutes, covering with aluminum foil if getting too brown at the end. Transfer to a wire rack. Cool in the pan for a little bit before slicing.
MY BREAD SUNK IN THE MIDDLE
If you notice the center of the banana bread is sinking as it’s sitting on the cooling rack there are a few things that could be happening. This is caused from underbaking the bread or overmixing the batter.
- To prevent this, check with a toothpick to see if the center comes out clean. If it doesn’t keep baking and cover with aluminum foil so that it doesn’t brown too much.
- For best results, don’t overmix. This cause the batter to get air in it and then it deflates and sinks in the middle.
CAN I FREEZE THIS?
Yes, this is freezer friendly. Let it cool and wrap in plastic wrap and freeze up to 3 months. Thaw at room temperature to eat.
RIPE BANANAS
The riper the banana the sweeter and stronger the banana flavor is to taste. You can speed up the ripening process of bananas by placing them in a paper bag. Brown bananas are ideal for this bread.
CAN I ADD NUTS?
Yes. Chopped pecans or walnuts would be great in here.
STORAGE
Store banana bread in an airtight container.
CHOCOLATE
This bread recipe calls for semi-sweet chocolate but your can use milk chocolate chips if you want.
OTHER BREAD RECIPES
- Zucchini Bread
- Poppy Seed Bread
- Lion House Rolls
- Pumpkin Bread Muffins
- Sour Cream Monkey Bread
- Sheri’s Pumpkin Bread
- Killer Artichoke Bread
Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/3 cups)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F and grease a 9x5-inch loaf pan or line with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in bananas, milk, and vanilla. Mix in flour mixture until just blended. Fold in chocolate chips (saving a few for the top) and pour batter into the prepared loaf pan. Sprinkle reserved chocolate chips on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60-70 minutes, covering with aluminum foil if getting too brown at the end. Cool in the pan for a little bit before slicing.
This is a perfect base recipe. The banana bread came out perfectly. Some things I changed: 1.5 cup of flour instead of 2 cups. One ripe banana, one frozen banana and one yellow banana. One teaspoons of cinnamon, baking soda and baking powder. Also one spoonful of vegan yogurt, so delicious brand instead of milk. I also added streusel cinnamon topping and chocolate chips in batter.
TIP: Fold in the banana mash at the end as well as the yogurt. You don’t want your batter to be too runny or over mixed. Wish I can upload a picture. Thanks
Also forgot to add, I changed 1/2 cup of sugar and 1/2 cup of brown sugar. I did 325° the first 45 minutes and last 15/20 minutes at 350°
Thank for the tips!