Chocolate Chip Banana Bread
This chocolate chip banana bread recipe is by far the best one I have ever made. It is fluffy, moist, and filled with chocolate chips. This recipe tastes exactly like the Starbucks Chocolate Chip Banana Bread!
Overview
- Skill Level: Beginner
- Techniques Used: The Muffin Mixing Method
This chocolate chip banana bread is made with my favorite banana bread recipe with the addition of chocolate chips and cinnamon. It reminds me so much of the Starbucks chocolate chip banana bread that they no longer make.
It is super moist, tender, and very easy to make! No mixer is required and all you need is a few simple ingredients and some extra ripe bananas.
Use this batter for delicious chocolate chip banana loaf bread or turn into muffins!
How to Make Chocolate Chip Banana Bread
Chocolate chip banana bread is made exactly the same way you make muffins using the muffin mixing method. This method ensures that you don’t over-develop the gluten in your recipe and keeps the bread light and tender.
Prep
The bananas used in this recipe should be very ripe and dark brown. If your bananas aren’t very ripe, place them with the peel on in a 315°F/ 157°C oven. Bake for 40 minutes until the skin turns black. Let cool slightly.
Step 1: Mix Your Dry Ingredients Together
In a large mixing bowl whisk together all of your dry ingredients. I love adding a good amount of cinnamon into my banana bread. It really compliments the chocolate and banana flavors well.
Step 2: Mix the Wet Ingredients Together
Next, mash your very ripe bananas in a separate mixing bowl. You can do this with a fork. The bananas don’t have to be completely smooth. Add the rest of the wet ingredients in with the mashed banana and mix until well combined.
Step 3: Mix the Wet Ingredients into the Dry Ingredients
Pour the wet ingredients into the bowl with your dry ingredients and mix until well combined. I prefer to use a spoon or rubber spatula for this to avoid over mixing.
Step 4: Fold in the Chocolate Chips
Fold in the chocolate chips into your batter. You could also add some toasted pecans or walnuts here if desired.
Pour the batter into a parchment lined (or well greased) loaf pan and top with more chocolate chips. Bake until a toothpick comes out with moist crumbs.
Storage
Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.
FAQ
How to keep chocolate chips from sinking?
I find the best way to keep chocolate chips from sinking in banana bread is to use a recipe that is a really thick batter. This batter is very thick and will keep the chocolate chips suspended while baking.
Can you freeze banana bread?
You can absolutely freeze banana bread! It freezes very well. I like to let it cool completely and then slice it and package in freezer ziplock bags. It reheats well in the microwave.
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Chocolate Chip Banana Bread
This chocolate chip banana bread recipe is fluffy, moist, and filled with chocolate chips. The addition of cinnamon elevates the flavor of the chocolate and banana!
Ingredients
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) brown sugar, light or dark brown
- 10 grams (1 tablespoon) baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grape seed)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 480 grams (2 cups) mashed ripe banana
- 175 grams (1 cup) mini chocolate chips, *see note
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk (85 grams/ 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
- Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
Make the Batter:
- In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), brown sugar (200 grams/ 1 cup), baking powder (10 grams/ 1 tablespoon), salt (½ teaspoon), and cinnamon (1 ½ teaspoons).
- In a separate bowl, lightly whisk together the oil (113 grams/ ½ cup), eggs, vanilla extract (2 teaspoons), milk, and mashed ripe banana (480 grams/ 2 cups) until well combined.
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a large spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- Gently fold the mini chocolate chips (175 grams/ 1 cup) into the batter.
- Pour into your prepared loaf tin. Bake for 60-70 minutes until lightly golden brown and the top springs back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
- Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.
Notes
Chocolate Chips: I prefer to use mini chocolate chips but you can substitute with 150 grams (1 cup) regular chocolate chips. Milk, semi-sweet, or dark chocolate all work well depending on your preference.
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21 Comments on “Chocolate Chip Banana Bread”
Hi Bettie!
Can I make this in a cake pan? How would you adjust? Same oven temp but less time because it’s less dense?
Thanks!
Hi Amanda! Yes you can. I haven’t tried it so I’m not sure the exact cooking time. I would just watch it carefully!
It took about 45 minutes and came out beautifully! Thank you!
So glad you enjoyed it! That’s great!
This recipe was so delicious!! Super moist and just the right amount of sweetness, I accidentally put in an extra 1/2 tsp of salt, which I tried to scoop out and it still turned out superb!!
I miss my low-fat Starbucks banana bread but this just hit the spot!! Kudos to this recipe!
I’ve baked this several times love it!
Substituted whole wheat flour (measured by weight) and added chopped walnuts. Can I double it and bake in a 13 x 9 in pyrex pan? How long at 325F?
Thanks
If you’re going to double it, I suggest baking it in 2 loaf pans. If you don’t have 2, you can keep half of the batter in the fridge until the first loaf is done.
Ok, Bettie, I’m going to have to blame my weight gain on your great recipes! This version of banana bread looks delicious! I’m going to pick up some bananas and bake this beauty today. Thank you for sharing your techniques and recipes. I’m also going to order your cookbook too!
Tried this today and loved the ease of the recipe and it did not disappoint! I did only use about a 1/2 cup of sugar but it still tasted amazing! I also used mini loaf pans versus one large loaf pan!!! Thank you!!
So glad you enjoyed it!
I am all over this recipe big time, as right now I have some ripe bananas that will soon be at the ready for your recipe…additionally, I love your scientific approach to such homespun treats, meaning your detailed weights. I would love to know if you have a dedicated weight for the mashed banana…I was estimating 12 oz., but still would love to know your thoughts on this.
Hi! I have a chart that you will find helpful that includes bananas: https://bakerbettie.com/baking-101/weight-conversions-baking-ingredients/
Wow! What a wonderful resource this is. Thank you.
I use this chart all the time-soooo handy!!!!! Thank you!
Oh wow it looks delicious
I make this and it is awesome. Often I have made it for someone who needs a lift-its quick and easy and I always have the ingredients. (I switch blueberries for chocolate chips-loooovvveee it!). I also mix up some butter, brown sugar and cinnamon and use that to butter it when we eat it. I could almost eat the loaf…but I ration myself -not an easy task! Thanks for such a great recipe.
Hello Bettie!
I wondered if I can make this 2 days before eating. 2 days prior to Thanksgiving? Please let me know if a way to keep really fresh? I will let you know how it turns out. It sounds amazing! Thank you for the recipe.
This recipe is freaking awesome! The bread is so moist and not too sweet with a wonderful buttery banana flavor. I’m in love!
Hi Bettie!! Can I substitute the floor for almond flour?
Thanks
Yum! This is a delicious basic Banana Bread recipe. It’s good with or without chips. I usually use less cinnamon with the chocolate chips, though. If I have blueberries I need to use, I’ll add them to the batter instead of the chips. I use the full amount of cinnamon with them. The recipe is amazing either way!
i notice your banana bread recipe uses 210 grams of flour for 1 3/4 cups. could you please do the breakdown formula per cup used for me. thank you