Hey there, fellow foodies! Today, I’m sharing a beloved classic with a twist: Chocolate Chip Banana Bread. As a passionate food blogger and seasoned chef, I’m excited to let you in on this delightful recipe that combines the richness of chocolate with the natural sweetness of ripe bananas.
Chocolate Chip Banana Bread Recipes
Chocolate Chip Banana Bread
This moist banana bread has a creamy center, and it has a rich chocolate flavor. It's the perfect dessert for any day or time of the year. The perfect treat for any occasion, including breakfast. If you don't have a special occasion, this chocolate chip banana bread is the perfect option. It's a healthy, yet delicious dessert that's sure to please everyone. This bread can be served warm or at room temperature.
Print
Servings: 4 servings
Calories: 734kcal
Cost: 12
Add to Collection
Ingredients
- 2/3 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup whole spelt flour
- 1/4 cup butter at room temperature
- 1/2 cup apple sauce
- 2/3 cup sugar
- 2 large ripe bananas mashed
- 2 eggs lightly beaten
- 3 tablespoons boiling water
- 1 cup pecans chopped, optional
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 325F.
- Grease and flour a 9 x 5 inch loaf pan.
- Sift the flours, baking soda, salt and cinnamon into a medium bowl. Set aside.
- In a large bowl with an electric mixer, beat the butter until light and creamy (1-2 minutes).
- Gradually beat in the sugar until light and fluffy. Mix in the applesauce.
- On low speed, beat in the mashed bananas and then the eggs (do not worry if the mixture looks curdled).
- Stir in the flour mixture alternately in batches with the hot water until just combined.
- Stir in the pecans and chocolate chips.
- Scrape the batter into the prepared pan, smoothing the top evenly.
- Bake until well risen and dark golden brown, about 1 hour and 5 minutes. Because this is a very moist bread, a cake tester may not come out clean.
- Remove pan to a wire rack to cool about 1/2 hour, then unfold on to the rack top-side up.
Video
Notes
After you've mixed everything together, insert a toothpick to test for doneness. If the toothpick comes out clean, the bread is done. If you're not sure whether the banana bread is done, check the batter with a cake tester. If the tester comes out clean, the bread is ready. If it's not, you can always re-mix the batter and try again. For more banana recipes, visit the Baker's Almanac.
Nutrition
Serving: 4serving | Calories: 734kcal | Carbohydrates: 105g | Protein: 13g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 624mg | Potassium: 202mg | Fiber: 9g | Sugar: 55g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 4mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Chocolate Chip Banana Bread in an Air Fryer
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
Instructions:
- Preheat your air fryer to 320°F (160°C) for 5 minutes.
- In a mixing bowl, mash the ripe bananas until smooth. Add the melted butter, vanilla extract, and egg. Mix well until the ingredients are fully combined.
- In a separate bowl, whisk together the granulated sugar, all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the dark chocolate chips into the batter.
- Grease a loaf pan that fits into your air fryer. Pour the banana bread batter into the greased pan.
- Place the loaf pan in the preheated air fryer basket. Set the air fryer to 320°F (160°C) and cook for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean when it’s done.
- Once cooked, carefully remove the banana bread from the air fryer and allow it to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy your perfectly baked Chocolate Chip Banana Bread made in an air fryer!
Tips for making Chocolate Chip Banana Bread
Serving Suggestions
Accompaniments that Shine:
- Spread a generous layer of creamy peanut butter on a warm slice of banana bread. The combination of nutty richness and sweet banana is heavenly.
- A dollop of fresh whipped cream or a scoop of vanilla ice cream takes your dessert game to the next level. It’s pure indulgence!
Creative Twists:
- Turn your banana bread into a breakfast sensation by toasting slices and topping them with sliced bananas and a drizzle of honey.
- Make delightful banana bread sandwiches by adding a layer of Nutella or cream cheese between two slices.
Pair with a Perfect Beverage:
- Enjoy with a cup of your favorite coffee, cappuccino, or tea for a cozy treat.
- For a more decadent experience, pair with a glass of cold milk or a scoop of banana-flavored ice cream.
Breakfast Bliss:
- Serve warm slices alongside scrambled eggs and bacon for a hearty breakfast.
- A fruit salad with fresh berries and a touch of honey complements the sweetness of the bread.
Fancy Presentation:
- For a special occasion, garnish with a dusting of powdered sugar and a few banana slices. It’s both delicious and visually appealing.
Cooking Tips
- Banana Selection: Use ripe bananas with brown spots for maximum sweetness and flavor. They’ll mash easily and infuse the bread with natural sweetness.
- Proper Mixing Technique: When combining wet and dry ingredients, avoid overmixing. Overmixing can make the bread tough, so mix until just combined.
- Chocolate Distribution: To ensure an even distribution of chocolate chips, fold them into the batter gently. Don’t forget to save a few to sprinkle on top for a beautiful finish.
- Don’t Overbake: Keep a close eye on your banana bread towards the end of the baking time. Overbaking can result in a dry loaf. It’s done when a toothpick inserted in the center comes out clean or with a few crumbs.
- Cooling Time: Allow the banana bread to cool in the pan for a few minutes before transferring it to a wire rack. This prevents it from becoming too moist at the bottom.
FAQs about Chocolate Chip Banana Bread
- Can I store leftover banana bread? Absolutely! Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to three months.
- Can I use milk chocolate chips instead of dark chocolate chips? Yes, you can! Milk chocolate chips will add a sweeter note to the banana bread, while dark chocolate chips provide a deeper flavor. The choice is yours.
- Can I make this recipe without eggs for a vegan option? Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg substitute to make it vegan-friendly.
- Can I add nuts or other mix-ins to this banana bread? Absolutely! Chopped nuts, like walnuts or pecans, or other mix-ins like dried fruit, can be a delightful addition. Just fold them into the batter along with the chocolate chips.
- Can I use a different kitchen appliance for this recipe? Yes! While we’ve used an air fryer for this alternative method, you can stick with the traditional oven if you prefer. The instructions will remain mostly the same; just adjust the baking time to around 50-60 minutes at 350°F (175°C) in a preheated oven.
Bake the perfect Chocolate Chip Banana Bread with our expert recipe. Share it with friends and subscribe for more culinary delights.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.