Chocolate chip banana bread is the perfect way to get those banana that are getting brown off your counter. Sometimes the act of waiting for bananas to ripen only increases the want for this delicious and chocolatey banana bread.
What Ingredients & Equipment Do I Need For This Recipe?
- Unsalted Butter– You’re gunna wanna melt this.
- Granulated Sugar– Although I have not tested this, you can replace with a sugar alternative such as cane sugar or monkfruit.
- Eggs– Room temperature is best.
- Ripe Bananas– Not tooo brown. See my notes for why!
- Vanilla Extract or Paste– Depends on what you have/how much vanilla flavor you want in your banana bread.
- All Purpose Flour– Again, have not tested this but you can replace with your Gluten Free 1:1 flour of choice.
- Kosher Salt– The only salt to bake with.
- Baking Soda– Make sure your baking soda isn’t old or it won’t work properly.
- Chocolate Chips or Chopped Chocolate of Choice– Whether you like dark or milk even white chocolate, it’s up to you which you add.
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric, the one I have is linked here.
- Large Mixing Bowl– For making the batter. You can do this all in one bowl if you’d like, but can smash the bananas separately if you want them super smooth.
- Whisk– For combining the wet ingredients.
- Rubber Spatula– Best way to incorporate the ingredients all together
- 8-9″ X 4″ Loaf Pan– I used an 8″ pan for this recipe. See my notes about using a 9″ pan and the baking time difference
- Parchment Paper– Used to line the loaf pan so the bread doesn’t stick.
- Pan Spray– Extra anti-stick protection.
- Aluminum Foil– This is my little secret to not getting a super brown top on my banana bread! Just a small piece is needed to place on top of the loaf pan for the first half of the bake.
How To Make Chocolate Chip Banana Bread
In a large mixing bowl, combine the sugar, butter, and eggs.
Add in the banana and mix well leaving chunks if desired
Chop the chocolate of your choice into dime size pieces.
Add in the dry ingredients and chocolate and fold until just combined.
Place batter into prepared loaf pan and cover with aluminum foil.
Bake at 375° F for 40 minutes. Removed the foil and continue to bake for until middle is set (about 10-15 more minutes).
My Kinda Professional Tips for Chocolate Chip Banana Bread
- If you’d like to have two small loaves instead of one big one, go for it! Just divide the recipe into two loaf pans. Reduce baking time by 20 minutes.
- If you’re using a 9″ loaf pan, make sure you bake 10 minutes less than an 8″ pan.
- Don’t use super brown bananas. You want the bananas be be mostly brown. The more more the banana, the higher the sugar content in them which can make the batter to the bread thick and tough.
- Top with more chocolate chips. You can even pit them in the middle too.
- This chocolate chip banana bread will keep at room temperature in a close-able container for 3-4 days. If you double wrap and freeze, it will keep up to one month.
Chocolate Chip Banana Bread
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Large Mixing Bowl
- Rubber Spatula
- 8-9" X4" Loaf Pan
- Parchment Paper
- Pan Spray
- Aluminum Foil
- 1/3 Cup Butter (76 g)
- 3/4 Cup Granulated Sugar (150 g)
- 2 each Large Eggs (100 g)
- 1 tsp Vanilla Extract (3 ml)
- 2 each Ripe Bananas (236 g)
- 2 Cup All-Purpose Flour or 1:1 GF Flour (200 g)
- 1/2 tsp Kosher Salt (3 g)
- 1 tsp Baking Soda (5 g)
- 1/2 Cup Chocolate of Choice (80 g)
- Start by pre-heating oven to 375° F (180° C). Prepare your loaf pan with parchment paper and spray. Set aside.
- Melt the butter and add to it the sugar and mix until combined with a rubber spatula. Add in the eggs, vanilla, bananas ,(which can be mashed beforehand). Mix until all mixed together well.
- On top the wet ingredients add all of the dries. Fold together gently and when the flour is 75% incorporated, add in the chocolate chips. Do not over mix!
- Add the banana bread batter into the prepared loaf pan and smooth the top.
- Take a sheet of aluminum foil and gently place on top of the loaf pan as it's goig into the oven. Bake for 20 minutes. Remove the foil and bake for another 20-25 minutes or until the center of the loaf comes out clean with a cake tester or toothpick.
- Let cool in the loaf pan for 15 minutes before removing and either letting cool completely or slicing and enjoying.
Did You Make This Recipe?
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