Chocolate Chip Banana Bread

Wonderfully tender and moist, this chocolate chip banana bread is packed with sweet, ripe bananas and melty chocolate. It’s super easy to make, and because it combines two of the very best things in life – banana bread and chocolate – it’s a personal favourite!

Made with simple, wholesome ingredients like honey and cinnamon, avocado oil, vanilla and 3 farm fresh eggs, this one-bowl chocolate chip banana bread comes together in a little over an hour. We love it straight from the oven for dessert or toasted with a little butter for a light breakfast!

Here’s everything you’ll need to make this chocolate chip banana bread

• 3 large eggs
• Avocado oil (or your vegetable oil of choice)
• Liquid honey
• Vanilla
• Dark brown sugar
• 2 overripe bananas
• Bread or all-purpose flour
• Baking powder
• Ground cinnamon
• Kosher or fine sea salt
• 2/3 cup chocolate chips

The texture and flavours of this loaf are lovely and really, is there anything better than freshly baked banana bread to make your kitchen feel like a warm hug?  

Looking for more banana bread recipes? Try these!

My Favourite Banana Bread (The Best!)

Double Chocolate Banana Bread

Maple Pecan Banana Bread

Strawberry Banana Bread

Walnut Banana Bread

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And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Chocolate Chip Banana Bread

Packed with sweet, ripe bananas and melty chocolate, this Chocolate Chip Banana Bread is made with simple, wholesome ingredients, scented with cinnamon and vanilla and lightly sweetened with honey. A marriage of two of the very best things in life – banana bread and chocolate – it’s a personal favourite!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:55 minutes mins

Course: Breakfast, Snack

Keyword: baking, banana, bread, chocolate chip

Servings: 10

Equipment

• Mixing bowl
• Whisk
• Measuring set
• Parchment paper
• Bread loaf pan
• Wire cooling rack

Ingredients

• 3 large eggs whisked
• ¼ cup avocado oil
• ¼ cup liquid honey
• 1 teaspoon vanilla
• ¾ cup dark brown sugar
• 2 ripe bananas mashed
• 1½ cups bread or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher or fine sea salt
• 2/3 cup chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350°F (177ºC) and prepare parchment-lined 9×5-inch loaf pan.
• In a large mixing bowl, whisk together eggs, avocado oil, honey, vanilla and brown sugar until smooth. Next, stir in mashed banana until well combined.
• Add flour, baking powder, cinnamon and salt and continue to mix until the flour has been fully integrated. The batter will still be a little lumpy from the banana, but you want the dry ingredients to be mixed in well. Fold in chocolate chips reserving a small handful for the top.
• Pour batter into prepared loaf pan, spreading it out evenly with the back of a wooden spoon or spatula if needed. Sprinkle remaining chocolate chips across the top.
• Bake for 50-55 minutes until golden and a tester comes out clean. You’ll know your loaf is done if it springs back to the touch. Transfer to wire cooling rack and let cool in pan for 10 minutes before removing. Gently lift loaf from pan using parchment edges then let cool on wire cooling rack for another 20 minutes – this will allow the chocolate chips to firm up. Slice and serve.

Notes

To make gluten free: Use an equal amount of your favourite 1:1 gluten free flour blend in place of the bread or all-purpose flour.

Storage: Leftover banana bread will store well on the counter in a well-sealed container for up to 4 days, in the refrigerator for up to a week and may be frozen for up to 3 months.