Chocolate Chip Banana Bread
This chocolate chip banana bread recipe is by far the best one I have ever made. It is fluffy and moist and filled with chocolate chips. This recipe tastes exactly like the Starbucks Chocolate Chip Banana Bread!
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 and tender and actually very easy to make! No mixer is required and all you need is a few simple ingredients and some extra ripe bananas!
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 overdevelop the gluten in your recipe and keeps your bread light and tender.
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 you wanted to. Or even some dried fruit!
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.
How to keep chocolate chips from sinking in banana bread?
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 banana bread 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.
- 1 3/4 cup (210) all purpose flour
- 3/4 cup (150 gr) granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 4 medium or 3 large very ripe bananas (you need about 1 1/2 cups mashed banana)
- 2 large eggs
- 1/2 cup (120 ml) oil or melted unsalted butter, cooled slightly
- 1 TBSP (15 ml) vanilla extract
- 1 cup (175 gr) chocolate chips + more for topping
- Preheat oven to 350 F (180 C) and grease or line with parchment paper a 9x5-inch loaf pan.
- In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon). Whisk together until well combined.
- In a separate bowl, peel and mash the bananas. Then add the eggs, oil or melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula or a spoon to stir the two parts together. This should not take very long, about 20 seconds. Do not over-mix the batter. Fold the chocolate chips into the batter.
- Pour the batter into the prepared loaf pan and top with a few more chocolate chips. Bake at 350 F (180 C) for 55-65 minutes, until a tester comes out with moist crumbs.
- Remove baked loaf from the pan and transfer to a cooling rack.
- To store: allow the loaf to cool completely and wrap in foil or plastic wrap and keep at room temperature or in the refrigerator for up to 1 week.