When it comes to comfort food, few things rival the timeless allure of chocolate chip banana bread. This chocolate chip banana bread recipe combines the natural sweetness of ripe bananas with the indulgent richness of chocolate chips, creating a treat that’s perfect for any time of day. Whether you’re savoring it fresh out of the oven or enjoying a slice with your morning coffee, this banana bread is sure to become a household favorite. It’s moist, flavorful, and so easy to make, making it ideal for both seasoned bakers and beginners.

Ingredients Breakdown for Chocolate Chip Banana Bread

chocolate chip banana bread is as much about the ingredients as it is about the process. Each element contributes something unique to this delectable loaf.

The combination of all-purpose flour and cornstarch creates a soft, tender crumb, while baking powder and soda provide the perfect rise. A pinch of salt enhances flavor, balancing the sweetness of soft brown sugar. The pairing of unsalted butter and neutral vegetable oil ensures richness without making the bread heavy.

Using ripe bananas is absolutely crucial they’re packed with natural sugars that enhance sweetness and depth of flavor. Chocolate chips, divided between the batter and topping, add pockets of melty goodness in every bite. Feel free to experiment with additions like nuts or dried fruits for extra texture.

Step-by-Step Instructions

Creating this chocolate chip banana bread is a straightforward process that rewards careful attention to detail with perfect results.

Start by preheating your oven and preparing the loaf tin with parchment paper to ensure effortless removal later. Mash ripe bananas until smooth; this not only incorporates them evenly into the batter but also avoids chunks that can disrupt the texture.

Creaming butter, sugar, and oil together aerates the mixture, setting the stage for a fluffy loaf. Once the egg, mashed bananas, and vanilla are added, the batter transforms into a silky, fragrant base.

Mixing the dry ingredients separately ensures even distribution before combining them with the wet mixture. Fold the batter gently with a spatula to prevent overmixing, which can lead to a dense loaf. Chocolate chips are folded in last for even distribution, with a portion reserved for the topping.

Baking at the correct temperature and for the right amount of time is key. The loaf should rise beautifully, and a skewer inserted in the center should come out clean, indicating it’s fully baked. Allow the bread to cool before slicing to lock in the moisture.

Recipe Tips & Frequently Asked Questions

How to Achieve the Best Texture: Avoid overmixing the batter; fold just until no streaks of flour remain.
Pro Tips for Mashing Bananas: Use a fork or potato masher for a smooth consistency; overly chunky bananas can create uneven texture.
Ensuring Chocolate Chips Don’t Sink: Toss them lightly in flour before folding into the batter.
Storing Leftovers: Wrap tightly in plastic wrap or store in an airtight container to keep the bread fresh for up to 3 days.
Can I Freeze This Banana Bread? Yes, wrap it tightly in foil and freeze for up to 3 months. Thaw at room temperature before serving.
What If I Don’t Have Ripe Bananas? Ripen bananas quickly by baking them in the oven at 300°F for 15–20 minutes.
How Long Will It Stay Fresh? When stored properly, it will remain moist and delicious for 3–4 days.
Can I Substitute Chocolate Chips With Other Mix-Ins? Absolutely! Try white chocolate chips, chopped nuts, or dried fruits for variety.

What to Serve With This Recipe

Banana bread pairs wonderfully with a steaming cup of coffee or tea, making it an excellent choice for breakfast or an afternoon snack. For an indulgent twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Adding spreads like butter, cream cheese, or Nutella can also elevate each bite.

Variations to Try

There’s endless room for creativity with this chocolate chip banana bread recipe. For added texture, mix in walnuts, pecans, or raisins. If you’re looking to accommodate dietary preferences, substitute the butter and egg with plant-based alternatives to create a vegan version. Transform the batter into muffins or mini loaves for on-the-go convenience or portion-controlled snacking.

Conclusion

Chocolate chip banana bread is more than just a recipe it’s a delightful way to bring comfort and joy into your home. Its irresistible combination of flavors and textures makes it a versatile treat for any occasion. Don’t hesitate to make it your own by trying different mix-ins or serving suggestions. Once you’ve baked it, you’ll understand why this recipe deserves a permanent place in your baking repertoire.

Chocolate Chip Banana Bread

Moist banana bread with chocolate chips, perfect for any time. Easy, customizable, and delicious!

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Servings: people

Author: Jessica Harmon

Ingredients

1⅔ cups 200 g all-purpose flour
2 tbsp 16 g cornstarch (known as cornflour in some regions)
1 tsp baking powder
¾ tsp baking soda
½ tsp salt skip this if using salted butter
¾ cup 150 g soft brown sugar
¼ cup 56 g unsalted butter, softened to room temperature
¼ cup 52 g neutral vegetable oil (canola oil works perfectly)
1½ tsp vanilla extract or essence
1 large egg at room temperature
1½ cups 340 g mashed ripe bananas (approximately three large bananas—ensure accurate measurement for best results)
1 cup 170 g semisweet chocolate chips, divided into ¾ cup (130 g) and ¼ cup (40 g)

Instructions

Preheat your oven to 180°C (350°F) for a conventional oven. For convection ovens with a fan, refer to note 1. Line an 8.5 x 4.5-inch loaf pan with parchment paper, lightly greasing the pan first to ensure the paper adheres smoothly.
Peel and place the bananas in a mixing bowl. Mash thoroughly using a fork or potato masher until smooth and no chunks remain. Set this aside.
Sift the flour, cornstarch, baking powder, baking soda, and salt into a medium-sized bowl. Whisk these dry ingredients together until evenly combined and uniform. Reserve for later.
In a large mixing bowl, combine the softened butter, brown sugar, and vegetable oil. Using a stand mixer or hand mixer set to medium speed, cream these ingredients for about 2 minutes, or until the mixture becomes pale and fluffy.
Crack the egg into the creamed mixture and blend until fully incorporated. Add the mashed bananas and vanilla extract, continuing to mix until the batter is smooth. Once combined, remove the mixer attachments and prepare to mix by hand for the remaining steps.
Gradually fold the dry ingredients into the wet mixture using a spatula. Take care to mix gently, stopping as soon as the batter is just combined—overmixing can affect the final texture. Fold in ¾ cup (130 g) of the chocolate chips, distributing them evenly without over-stirring.
Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula. Tap the pan gently against the counter to eliminate any air pockets. Scatter the remaining ¼ cup (40 g) of chocolate chips over the top for a decorative touch.
Bake in the preheated oven for approximately 1 hour, or until a skewer or knife inserted into the center comes out clean (melted chocolate residue is fine, but the batter should be fully cooked). Let the banana bread cool in the pan for 15 minutes before lifting it out using the parchment paper. Place it on a wire rack and allow it to cool completely for about 30 minutes before slicing and serving.
Enjoy this rich, moist banana bread, brimming with chocolatey goodness!

Soft Chocolate Chip Banana Bread