Chocolate Chip Banana Bread

Chocolate Chip Banana Bread is a fun twist on the classic banana bread that we all love. Filling the batter with chocolate chips, elevates it a bit, for a delicious end result.

 

Chocolate Chip Banana Bread

Banana bread has to be the most popular sweet bread. It has so many variations, and I’m constantly changing-up the original myself. Banana pudding bread, chocolate banana bread and Reese’s peanut butter banana bread or cinnamon banana bread with pecans and toffee chips just to name a few. It’s just so much fun using pantry ingredients to make a fresh loaf and nothing goes to waste. That’s a win in my book.

 

Tips for Making Banana Bread

• The more ripe the bananas, the better.
• I use a large 10 inch loaf pan for this recipe. If you don’t have a pan that large, you may divide between two 8 inch pans or make several mini loaves. The baking time will need adjusting depending on the size. Smaller loaves will take less time to bake.
• Always test the center of any sweet bread or cake with a toothpick or a cake tester before removing from the oven. Adjust according to how your appliance performs.
• You may use 1 cup chocolate chips and 1 cup toasted nuts, if preferred.
• You can store this banana bread in an airtight container chilled or at room temperature.
• To freeze, cool completely, wrap in freezer safe wrap and freeze for up to 1 month.

 

 

 

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Helpful Kitchen Items:

• 10 inch Loaf Pan
• Mixing Bowls
• Whisks
• Cooling Rack

Print

Chocolate Chip Banana Bread

Prep Time 15 minutes

Servings 2 loaves

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 medium ripe bananas (To equal 1 1/2 cups) mashed
• 1/2 cup buttermilk or sour cream
• 4 Tbsp salted or unsalted butter melted
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 12 oz package semi-sweet or milk chocolate chips

Instructions

• Preheat the oven to 350°F. Spray one large 10 x 5-inch loaf pan or two standard 8 x 4-inch loaf pans with baking spray. Set aside.
• In a medium-size mixing bowl using a whisk, sift together flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon.
• In a separate bowl, whisk together banana, buttermilk, butter, vanilla and eggs.
• Add the wet ingredients to the dry ingredients mixing with a large non stick spatula or spoon, until fully combined. Mix chocolate chips into the batter until evenly distributed. (You may reserve 1/4 cup to sprinkle on top, if desired)
• Pour batter evenly into pan. Bake for 50-60 minutes for a large 10 inch loaf pan or 40-45 minutes for two medium-size loaf pans. Bake until a toothpick inserted into the center comes back clean.
• Cool in loaf pan for 10 minutes then remove to a cooling rack to cool completely.
• Store in an airtight container chilled or at room temperature.

 

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