This chocolate chip banana bread recipe takes regular banana bread to another level! Its super moist, bursting with both chocolate and banana flavour in every bite and comes together so easily. A great ‘no-fuss’ recipe when you’ve got some over-ripe bananas that need to be used up!
Why You’ll Love This Chocolate Chip Banana Bread
There is SO MUCH to love about this chocolate chip version of banana bread. Here are a few of my favorite things about this recipe 🙂
Super Moist: This chocolate chip banana bread is adapted from my original banana bread recipe and when developing that recipe, I was determined to make it SUPER MOIST! Often banana bread can be dry and firm, but I really wanted to develop a recipe that had enough structure so the banana bread would hold together, while being soft and moist.
To achieve this, I made sure to use heaps of bananas, a bit of oil (oil is liquid at room temperature so it keeps your baked goods moist for longer) and opted to use the creaming method for my banana bread. The creaming method is where butter, sugar (and sometimes oil) is whipped together for a couple of minutes to incorporate air into the batter. While baking, these air bubbles expand, creating a soft and fluffy texture in your baked goods.
Easy: This recipe is easy to put together, using simple ingredients that you probably already have in your pantry! 🙂
Tastes Incredible: When it comes to any type of banana bread, it needs to be packed with banana flavor and I promise this easy banana bread recipe does not disappoint! With my original banana bread recipe I paired it with walnuts and pecans on the top (and a bit of cinnamon in the batter too), but for this chocolate chip version the nuts are replaced with loads of mini chocolate chips – perfect for all the chocolate lovers out there!
If you want a super chocolatey banana bread, check out my chocolate banana bread recipe.
Extra Tip: Bananas can vary quite a lot in size so I do recommend measuring the bananas out (I would recommend using a scale, but cup measurements will work too). You’ll need 3 large bananas for this recipe, but ‘large’ can be subjective (e.g. medium bananas may be considered large bananas in countries where bananas tend to be smaller in size), which is why I recommend measuring them 🙂
How to Make Banana Bread
Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5×4.5inch loaf pan (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
Place bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside.
In a bowl sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside.
In a large bowl combine butter, light brown sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
Add in the egg and mix until well combined.
Add in the mashed bananas from earlier and vanilla extract/essence, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
Add the flour mixture from earlier into the wet ingredients and using a spatula, gently fold until just combined. It’s really important not to overmix the batter. Finish off by adding in 3/4 cup (130g) of semi-sweet chocolate chips and stir them in until just combined. Do not overmix.
Distribute the batter into your loaf tin, and spread it out evenly with your spatula. Drop the cake tin lightly on the counter to remove any large air bubbles and evenly sprinkle the remaining 1/4 cup (40g) of chocolate chips on the top.
Bake for 1 hour or until a toothpick, skewer or butter knife inserted into the centre comes out clean (don’t worry about any melted chocolate, as long as there isn’t any uncooked batter). Allow to cool in the tin for about 15 minutes, and then using the parchment paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 30 minutes before slicing. Enjoy!
How to Store Chocolate Chip Banana Bread
Chocolate chip banana bread can be stored at room temperature in an airtight container for 3-4 days, after which it’s best to place it in the fridge where it can be kept for up to a week.
Moist Chocolate Chip Banana Bread
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (340 g) mashed bananas - about 3 large bananas (but do measure them out), must be ripe bananas (the riper the better!)
- 1⅔ cups (200 g) all purpose flour
- 2 tbsp (16 g) cornstarch - also known as cornflour in some countries
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt - omit if using salted butter
- ¾ cup (150 g) soft brown sugar
- ¼ cup (56 g) unsalted butter - room temperature
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- 1½ tsp vanilla extract/essence
- 1 large egg - room temperature
- 1 cup (170 g) semisweet chocolate chips - Divided into 3/4 cup (130g) and 1/4 cup (40g)
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
- Place the bananas into a bowl and using a potato masher or fork, mash it well until there are no large chunks remaining. Set aside.
- In a bowl sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside.
- In a large bowl combine butter, light brown sugar and oil, and using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and fluffy.
- Add in the egg and mix until well combined.
- Add in the mashed bananas from earlier and vanilla, and mix until well combined. Once done, remove any remaining batter off of the attachment(s) and set your mixer aside as the rest of the mixing will be done by hand.
- Add the pre-sifted dry ingredients from earlier into the wet mixture and using a spatula, gently fold until just combined. It's really important not to overmix the batter. Finish off by adding in 3/4 cup (130g) of the chocolate chips and fold them in until just combined. Do not overmix.
- Distribute the batter into your loaf tin, and spread it out evenly with your spatula. Drop the cake tin lightly on the counter to remove any large air bubbles and evenly scatter the remaining 1/4 cup (40g) of chocolate chips on the top.
- Bake for 1 hour or until a skewer or butter knife inserted into the centre comes out clean (don't worry about any melted chocolate, as long as there isn't any uncooked batter). Allow to cool in the tin for about 15 minutes, and then using the parchment paper on the edges, lift the banana bread out of the loaf tin and place it on a wire rack to cool for another 30 minutes before serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
38 Comments
Always beautiful cakes my granddaughter love banana bread so I shall be giving it ago thank you so very much love all you videos .keep up the good work .
Thanks so much Laura! 🙂
Made this according to the recipe and it was AMAZING! Great banana flavor with just enough chips. This is a keeper.
Yay! Thanks so much Cathy 🙂 so glad you loved the recipe!
The cake turned out awesome…very delicate crumb and melt in your mouth feel. Thank you for another great recipe.
Awesome! So glad you loved the recipe Eshwari 😀
Wow! This was exceptional!! The outside was a bit crispy and the inside super tender. 10/10. I can’t wait to try more of your recipes 🩷
Yay! So glad you loved the banana bread April 😀
Making the cake for my grandson as he loves banana 🍌 😋 ☺️ cake.
Thank you so much for the recipe. God Bless you 🙏
Aww that’s so lovely Minakshi! Hope you and your grandson enjoy the recipe 😀
Made this bread, came out very well. The gram measures are really helpful . This is the first time i had baked.
So glad you loved the recipe Thiru! 😀
It looks yummy, and awesome! Thanks sooo much!!!🤩
You’re so welcome Abigail 😀
Enjoy!
Tried this today and it turned out so so amazing. Definitely the best banana bread recipe I’ve tried so far. Thank you so much!
Yay! Thanks so much Mominah so glad you loved it 😀