Moist Banana Bread with Chocolate Chips is a popular classic of all times and is a great way to use the over-ripened bananas hanging around the kitchen. It is super easy to make, full of flavor, and loaded with chocolate chips.
With the addition of peanut butter and walnuts, this chocolatey banana bread is perfect for breakfast or afternoon snacks!
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This delicious chocolate banana nut bread has all the characteristics of classic banana bread. It is ultra moist, chocolatey, and loaded with a sweet banana flavor. On top of it, it's extremely nutty thanks to walnuts and peanut butter!
Check my Vegan Chocolate Chip Muffins if you love the combination of ripened bananas and chocolate.
Why This Recipe Works?
- This simple recipe never fails. Every time it comes out just perfect!
- Banana bread freezes beautifully, store the leftovers in the freezer if you can't manage to finish it in five days.
- This moist banana bread with chocolate is a great accompaniment to your morning coffee or a healthy snack when you feel peckish.
- It is very easy to make and ready to get in the oven in just 10 minutes.
- This banana loaf stays moist for days thanks to peanut butter and oil.
What If I Don't Have Ripen Bananas?
The secret to moist and delicious banana bread is to use very ripe bananas. Their skin should be dark yellow with dark brown spots, or totally brown.
If you don't have any ripened bananas but you still want to make this delicious Banana Bread With Chocolate Chips, there are a few tricks you can apply to ripen your bananas:
- Preheat the oven to 170° C (340° F), place the bananas (with their skin on) on a baking tray, and bake them for 15 minutes or until the skin turns black. Let them cool down, peel, and mash them as stated in the recipe.
- Alternatively, you can microwave the bananas for 45 seconds- 1 minute. Make sure you pierce the skin before placing them in the microwave.
Ingredients and Substitutes
- Bananas - You need 3 medium-sized perfectly ripened bananas for the best results. They need to be soft enough to be puréed with a back of a fork. If they are not sweet enough, add extra sugar to the cake mixture.
- Oil - You can use any neutral flavored oil for this recipe such as rapeseed oil, sunflower oil, or coconut oil.
- Eggs - Use fresh eggs at room temperature for the best results. Beat them with sugar until they are light and fluffy.
- Peanut butter - This moist banana bread recipe calls for creamy and smooth peanut butter but you could use crunchy peanut butter
- Chocolate chips - You can use dark or milk chocolate chips. If you don't have chocolate chips, you can cut any of your favorite chocolate into chunks and add them instead.
How To Make Banana Bread With Chocolate Chips?
This super easy and quick recipe will give you a very moist and irresistible banana bread in no time. There are a few easy steps that you need to follow to achieve the best results:
Start with preheating the oven to 165° C - 330 ° F (fan oven). Grease a loaf pan size of 12 cm x 25 cm ( 5" x 9.5") and line with parchment paper, set aside.
Put the ripened bananas in a bowl and mash them with the back of a fork. The riper the banana, the deeper the flavor. Add the peanut butter and the vanilla paste to the banana and gently mix them all.
In a separate bowl, mix the all-purpose flour, baking powder, and salt. If using self-raising flour, you don’t need the baking powder. Simply add a pinch of salt to the self-raising flour.
Using a stand mixer or a hand mixer, whisk the eggs and sugar until the mixture is a pale yellow, this should take 5-6 minutes.
Add the banana mixture to the eggs and whisk until all combined then add the oil and the milk.
Whisk the mixture for another 30 seconds then add the flour and dark chocolate pieces. Gently fold the flour into the mixture.
Pour the mixture into the prepared loaf pan.
Place the loaf pan on the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove from the oven and allow it to cool down on a rack before slicing.
Top Tips From the Chef
- Ensure your ingredients are at room temperature before adding them to the cake mixture.
- Use very ripe bananas with dark yellow or brown skin for intense banana flavor! If your bananas aren't ripe enough, read my tips above about how to ripen bananas quickly.
- When adding the flour to the wet ingredients, avoid over-mixing the batter to avoid a dense&dry banana bread.
- Do not overcook it, banana bread should be ready in about 50 minutes. Set your alarm for 45 minutes, check it with a toothpick, and bake for another 5 to 10 minutes if necessary.
- You can turn this delicious and moist banana bread mixture into muffins. Simply fill your muffin cases with the mixture and bake in a preheated oven ( 180° C - 360° F) for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe FAQs
You can keep the leftovers at room temperature for up to 3 days and keep them refrigerated for up to a week. Make sure you nicely wrap the leftovers to keep them moist for a longer time.
Yes, this banana bread with chocolate freezes beautifully. Let the banana bread totally cool down, slice, and wrap them individually before placing them in the freezer.
Yes, if your bananas are overly ripened and you don't want to use them right now, peel them, place in a freezer bag and keep them in the freezer for up to 3 months.
The reason for having your banana bread sink in the middle as it cools is not to cook it long enough. Make sure you bake the banana bread until a toothpick inserted in the middle comes out clean, without any trace of a cake batter.
Related Recipes
For more delicious cake recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this moist Banana Bread With Chocolate Chips as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Banana Bread With Chocolate Chips
Equipment
- 1 sifter
Ingredients
- 3 medium eggs (room temperature)
- 110 g caster or granulated sugar
- 3 medium ripe bananas
- ½ tablespoon vanilla extract
- 135 g peanut butter
- 125 ml vegetable, rapeseed, or sunflower oil
- 125 ml whole milk
- 210 g plain white flour / all-purpose flour
- 16 g baking powder
- pinch of salt
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 165° C - 340° F (fan oven).
- Grease a loaf pan size of 12 cm x 25 cm (5" x 10") and line with parchment paper, set aside.
- Put the bananas in a bowl and mash them with the back of a fork, add the peanut butter along with the vanilla paste and stir to combine.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt (you don’t need the baking powder if using self-raising flour).
- Whisk the eggs with sugar using a stand mixer or a hand mixer until the mixture is pale yellow for about 5-6 minutes.
- Add the banana mixture to the egg mixture and whisk until combined before adding the oil and the milk.
- Whisk the mixture to combine for about 30 seconds then add the flour mixture along with the chocolate.
- Gently fold the flour into the mixture and pour it into the prepared loaf pan.
- Place the loaf pan on the middle rack and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Remove from the oven and allow it to cool down on a rack before slicing.
Notes
- Ensure your ingredients are at room temperature before adding them to the cake mixture.
- Use very ripe bananas with dark yellow or brown skin for intense banana flavor! If your bananas aren't ripe enough, read my tips above about how to ripen bananas quickly.
- When adding the flour to the wet ingredients, avoid over-mixing the batter to avoid a dense&dry banana bread.
- Do not overcook it, banana bread should be ready in about 50 minutes. Set your alarm for 45 minutes, check it with a toothpick, and bake for another 5 to 10 minutes if necessary.
- You can turn this delicious and moist banana bread mixture into muffins. Simply fill your muffin cases with the mixture and bake in a preheated oven ( 180° C - 360° F) for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Nutrition
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Ayla
The best banana bread! A big hit with the whole family!