How long it takes: 15 minutes to prep, 50 minutes to bake Equipment you’ll need: oven, mixing bowl, 9 x 5 inch loaf pan Servings: makes 1 loaf Loaded with chocolate! With a whole cup of chocolate chips in the batter, plus a generous layer of chocolate baked on top of the bread, your chocolate cravings should be completely satisfied. Serve the warm bread when the chips are still slightly soft and gooey. It’s the best!
Ingredient Notes
Bananas: You’ll need about 4 large bananas, enough to equal 1 ½ cups of mashed banana. Ripe bananas are best; in fact, the riper the bananas, the sweeter the bread will taste. Bananas with lots of brown freckles are just right. Chocolate Chips: This banana bread is loaded with chocolate chips. I like to use regular sized chocolate chips in the batter and sprinkle mini chips on top. If you prefer, you could simply use all mini chips. Sugar: Regular white sugar (granulated sugar) is all you need. Oil: I usually use canola oil or vegetable oil in my quick bread recipes. Any oil that has a mild flavor can be used. Coconut oil is a good choice, too. Eggs: Two large eggs are mixed into the batter to provide structure and richness. For the lightest textured bread, it’s best if the eggs are at room temperature, but it’s not absolutely necessary. I’ve made this bread many times either way. Flour: Regular all-purpose flour is fine. If you want to add more nutrition and fiber, you could make the bread with whole wheat flour or try my whole wheat banana bread recipe. Pure Vanilla Extract: A baker’s friend, vanilla adds warm sweet notes to baked goods. Baking Soda, Baking Powder, Salt: These pantry items are added to many baked goods. They provide leavening and flavor.
How To Make Chocolate Chip Banana Bread
Prep. Position a rack in the middle of the oven and turn it on to begin preheating to 350°F. It’s important to have the oven preheated before you put the bread in to bake. Spray a 9 x 5 inch loaf pan lightly with cooking spray. If you prefer, you can grease the pan with shortening or butter. I always have frozen bananas on hand for recipes like this banana bread. Don’t throw away those overripe bananas; they’re so easy to freeze! If you happen to have a couple of overripe bananas on the counter, simply freeze them until you’re ready to bake bread. Mash bananas. In a large mixing bowl, mash the four bananas. I usually use a potato masher or pastry cutter; a fork works well, too. Scrape the mashed bananas into a measuring cup to make sure you have 1 ½ cups. Bananas really vary in size and you may have to remove a little or mash a little more to get the right amount. Combine wet ingredients. Lightly beat the eggs in the mixing bowl until the whites and yolks are combined. Add the bananas back into the bowl, then stir in the oil, vanilla, and sugar. The mixture should be fairly smooth and blended together. Add dry ingredients. Measure out the flour and put it into the bowl right on top of the banana mixture. Don’t stir it in yet. Add the baking powder, baking soda, and salt to the flour and stir it lightly just to mix the dry ingredients together a bit. If you prefer, you could mix the dry ingredients in a separate bowl first, but then you’d have another bowl to wash. Once the dry ingredients are blended together, stir the banana mixture and flour mixture together until just combined. You shouldn’t see any dry clumps of flour but don’t stir the batter more than necessary. Add chocolate chips. Fold in the chocolate chips. Scrape the batter into the prepared loaf tin and smooth the top. Sprinkle with additional chocolate chips. Bake. Put the bread into the preheated oven to bake for approximately 45 minutes. Test the bread with a toothpick inserted into the center. It should come out fairly clean with no batter sticking to the toothpick. If you happen to stab a chocolate chip, try another spot. Cool. Let the bread cool in the pan for 10 minutes or so. Tip the pan to remove the bread and cool it right side up on a wire rack before slicing. As you can see from the photos, the chocolate chips in my bread were a little soft and gooey yet. We love it that way but the chocolate chips will firm up when the bread is completely cool.
Recipe Variations
Add-ins: Substitute milk chocolate chips or white chocolate chips, if you like. Peanut butter chips or butterscotch tips would give your bread an entirely different vibe. I’ve also made this recipe with a cup of unsweetened flaked coconut and ½ cup mini semi sweet chocolate chips and that’s a great combination, too. Add toasted pecans or walnuts if you like. Double chocolate banana bread: To really go with the chocolate vibe, you could make my chocolate banana bread with added chocolate chips. Make muffins: Divide the batter into 12 large greased muffin tins. Bake the muffins in a preheated oven (350°F) for 14 to 16 minutes (refer to my recipe for banana bread muffins).
Storage Tips
Store: Cool the bread completely before storing in an airtight container or resealable bag. You can store it whole or sliced for accessibility. It will keep on the counter for a few days. If your kitchen is very warm, store it in the refrigerator. Freeze: This banana bread freezes well too, for up to 3 months. I almost always double the recipe and wrap one loaf in foil, put it in a freezer zip-top bag and freeze, either whole or sliced for easy access.
