The BEST Chocolate Chip Banana Bread- This is the BEST homemade chocolate chip banana bread recipe! This banana bread is incredibly flavorful, soft, easy and tastes amazing!
Chocolate Chip Banana Bread is moist and full of ripe bananas and melty chocolate chip morsels. This banana chocolate chip bread is delicious. This is the best chocolate chip banana bread I’ve ever had. It’s extremely moist, packed with bananas, and topped with chocolate chips. Look no further if you’re looking for the BEST chocolate chip banana bread. This one is extremely moist, flavorful, and chock-full of chocolate chips. Forget about any other chocolate chip banana bread recipe because this is it!
The BEST Chocolate Chip Banana Bread:
We make Classic Banana Bread on a regular basis, but when we want chocolate, we make Chocolate Banana Bread. It is the children’s favorite, and we are quite taken with it as well. Did I mention it’s simple?
It’s difficult to wait for this to cool, so I just wait until it’s no longer hot! The lingering aroma in your kitchen is incredible, and your home will smell like Christmas morning. A warm slice with a mug of coffee completes your morning. This bread is great for breakfast, but it also works well as a dessert bread (due to the chocolate!).
To make this Chocolate chip banana bread you need to take note of a few things before:
- Carefully choose your bananas ( choose ripe ones )
- Be precise in your measurements
- You Must let your banana bread cool down completely before serving
- 8 tablespoons softened unsalted butter
- 2/3 cup granulated sugar
- 2 large room temperature eggs
- three bananas (very ripe)
- 1 teaspoon vanilla extract
- 1 1/2 cups all- purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (distributed)
How To Make The BEST Chocolate Chip Banana Bread?
This recipe is super easy to make. First of all measure all your ingredients very carefully, then peal your ripe bananas and mash it with a fork.
Add butter, sugar, baking soda, eggs and the all purpose flour along with the cocoa powder and whisk everything by adding milk to get that desired consistency. Finally sprinkle that batter with your chocolate chips and Bake for 50min to 1 hour in the oven at 375F°.
Let it cool completely for 30 minutes cut with a sharp knife and serve!
You can whisk this together with a stand mixer, an electric hand mixer, or by hand with a little extra effort.
- In a mixing bowl, cream together softened butter and sugar.
- 2 eggs, lightly beaten
- Add the bananas to the bowl after mashing them with a fork.
- Combine dry ingredients and add to batter.
- Transfer to the prepared bread pan and fold in 3/4 of the chocolate chips.
- Bake with the remaining 1/4 cup chocolate chips on top.
Tips And Tricks:
- To ensure that your bread comes out perfectly, keep the following tips in mind:
- COUNT the bananas. I recommend 3 medium bananas, but you should still measure them to ensure you have the correct amount.
- If your measurement falls short, add some applesauce to compensate.
- Flour should be scooped and leveled. That is, spoon the flour into the measuring cup and level it with a flat edge. This will prevent you from using too much.
- Cream the butter and sugar thoroughly. Whisk the two ingredients together until they form a thick paste-like consistency. This can be done by hand or with a mixer.
- Sprinkle on an extra handful of chips before baking to get them on top.
- Bake for 1 hour, checking for doneness with a toothpick inserted in the center.
- If the center is still wet, continue baking in 5 minute increments until done.
Chocolate Chips Or Nuts:
My kids can’t eat nuts, so we use semi-sweet chocolate chips in our banana bread, but you can customize it with the following ingredients!
White chocolate pieces
Bits of caramel
You can also top your loaf with a cinnamon sugar coating and leave out the chocolate chips or nuts if you prefer.
After you’ve poured and spread the cake batter into your loaf pan, sprinkle evenly with a cinnamon sugar mixture of 2 tablespoons white granulated sugar and 1/2 teaspoon ground cinnamon. As a result, the top is crunchy and flavorful, with a decadent bakery-style finish.
We like cinnamon in this, but nutmeg or all spice would also work.
You don’t even need a mixer for this. Two simple bowls, a wooden spoon or spatula, a fork, and a whisk are all you need. The hardest part is waiting for the fresh and warm banana bread smell to waft through your house before serving with a little spread of butter.
The end result? The most tender and moist banana bread, packed with buttery richness and a delicious depth of banana flavor. This is one of the simplest baking recipes you’ll use again and again.
It’s a hit with everyone!
The key to making super moist banana bread:
The “secret” to moist chocolate chip banana bread is a couple of simple ingredients. The two most important are melted butter and Greek yogurt.
Using melted butter instead of room temperature butter aids in the absorption of all the flour, resulting in a smooth texture. Greek yogurt adds even more moisture while maintaining structure. It’s a key ingredient in a lot of my dessert recipes.
Another reason Greek yogurt works so well in this recipe is because of its flavor. The slightly sour Greek yogurt helps to balance out the sweetness of the bananas, chocolate, and sugar.
It’s also much thicker and less watery than regular yogurt. This is why I enjoy baking with it so much; it adds a lot of moisture without thinning the batter too much.
However, if you don’t have access to Greek yogurt, sour cream will suffice.
We must not overlook the bananas. You only need a small amount to get that strong flavor, but too much will turn your banana bread into banana pudding (trust me, it’s happened to me). The key to making deliciously moist chocolate chip banana bread is finding the right balance of flour, butter, yogurt, and banana.
How to ripen bananas for chocolate chip banana bread?
Don’t have any ripe bananas? There are a few things you can do to speed up the ripening process and get your bananas ready for banana bread!
- Break up your bananas and place them in a brown paper bag the night before. It only prevents the bananas from releasing ethylene by blocking just enough oxygen. This is what quickens the ripening process.
- Place them on a baking sheet and bake at 300F for 15-20 minutes. They’re done when they’ve completely turned brown. Allow them to cool before using.
- You can microwave your bananas if you’re in a hurry. Microwave the banana for 30 seconds to 1 minute, piercing it several times with a fork.
- Finally, looking for single bananas at the grocery store is your best bet for finding already ripe bananas. A pile is usually kept at the bottom of the banana display.
That’s all there is to it! Ripe bananas that will enhance the flavor of your chocolate chip banana bread.
You can also use frozen ripe bananas if you have them. Simply leave them out for 30 minutes to an hour to thaw before using.
Do You Have to Add Nuts to Banana Bread?
Nope! If nuts aren’t your thing, feel free to leave them out. You can even add a few extra chocolate chips, or leave them out entirely! My Banana Bread recipe is ideal for adaptation. You can even experiment with different chip and nut flavor combinations!
What kind of Nuts Should You Add?
You could easily substitute pecans for the walnuts in this recipe. I would suggest using a softer nut, such as a walnut or pecan, to keep the bread’s texture intact. If you want to try this recipe with pistachios or peanuts, just make sure to chop them first!
Is it possible to freeze banana bread?
Yes! Freezing banana bread is a great way to save any leftovers, or double the recipe and freeze a loaf for later. Simply thaw the frozen banana bread at room temperature before slicing and serving!
Reheating Banana Bread:
- If you’ve frozen the bread, thaw it completely first, as I mentioned above. Preheat the oven to 350°F, then wrap the loaf in foil.
- It will be as good as new after 10-15 minutes of heating!
- Toasting slices of leftover banana bread is also a great way to have a warm individual slice without having to reheat the entire loaf!
- And, yes, you can reheat a slice of banana bread in the microwave, though this is never recommended because it does not heat evenly. BUT, in a pinch, a slice heated for 10-12 seconds will suffice!
How To Store Banana Bread?
Store banana bread tightly wrapped in plastic wrap or in an airtight container on your kitchen counter for up to 3 days (if it lasts that long)!
How long does Banana Bread last?
3 days at room temperature, 5 days in the refrigerator
Can I make this gluten-free banana bread?
I haven’t tried this specific recipe, but I do have a delicious gluten-free banana bread recipe that’s just as moist! Simply add chocolate chips.
Can I substitute plain yogurt?
If you don’t have Greek yogurt or sour cream, plain unsweetened yogurt will suffice.
Can I make this recipe with less sugar?
Sugar contributes significantly to the moist texture of this bread. Changing it will almost certainly change the banana bread. Try replacing all of the sugar with coconut sugar for a refined sugar-free option.
Why did my banana bread sink in the middle?
This is most likely due to two errors: 1. The batter was over-mixed. Over-mixing causes the gluten strands in the flour to develop, resulting in a more dense and heavy batter. Mix only until all of the ingredients are combined. This is why it is critical to hand-mix the batter. 2. Your skillet is too small. 95 loaf pans can vary in size; mine is approximately 9.5x5x5 inches. If you have a smaller loaf pan, only fill it about two-thirds of the way. Any more and the center of the banana bread will struggle to bake all the way through.
Do I need to make this banana bread with chocolate chips?
You can omit the chocolate chips if you prefer plain banana bread. Alternatively, you can substitute nuts.
More Delicious Recipes Here:
- 4 oz butter
- 2 ripe bananas
- 3 oz granulated sugar
- 2 eggs
- 8 oz flour
- 25 gr unsweetened cocoa powder
- 1 tsp baking soda
- 2 Tbsp Milk
- 3 oz chocolate chips
- First of all preheat your oven to 375F°. Grease one 9x5 inch loaf pan with butter, flour it and put it aside.
- Peal your bananas, mash and set aside.
- In a large bowl add your eggs, butter, and sugar whisk to combine.
- Then add your flour, the cocoa powder and the baking soda and whisk everything again by adding just a little bit of milk to get a homogeneous consistency.
- Add your mashed bananas, and mix til you get your desired consistency.
- Incorporate your chocolate chips.
- Bake for about 50 minutes in the oven or until the top is golden and the center is set.Or until the point of a knife pricked in the center comes out without a trace of dough.
- let it cool for about 5 minutes, remove from the loaf pan and put it on top of a grill and let cool completely for about 30 minutes, then serve!
Correctly measure the flour! A dense loaf can be produced by adding too much flour to the batter. Because bananas contain carbohydrates that contribute to the structure of the loaf, the batter will be naturally wet. Refrain from adding more flour.
Use the proper amount of bananas — Bananas come in a variety of sizes, including small, medium, and large. This recipe calls for three medium bananas, and one medium banana (flesh only) weighs about 120g. That means your banana should weigh around 120 grams after you peel it. 360g banana flesh is required for this recipe.
Nutrition InformationServing Size 1
Amount Per Serving Calories 259Total Fat 12gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 0gCholesterol 51mgSodium 150mgCarbohydrates 0gFiber 0gSugar 22gProtein 4g