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!
Here’s everything you’ll need to make this chocolate chip banana bread
- 3 large eggs, whisked
- ¼ cup (60 g) avocado oil
- ¼ cup (60 g) liquid honey
- 1 teaspoon (5 ml) vanilla
- ¾ cup (175 g) dark brown sugar
- 2 bananas, mashed
- 1½ cups (200 g) all-purpose or bread flour
- 2 teaspoons (10 g) baking powder
- ½ teaspoon (2 g) ground cinnamon
- ¼ teaspoon (1 g) kosher salt
- 2/3 cup (125 g) chocolate chips (divided)
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!
The texture and flavours of this Chocolate Chip Banana Bread are lovely, and really, is there anything better than freshly baked banana bread to make your kitchen feel like a warm hug?
5 more delicious quick bread recipes
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Chocolate Chip Banana Bread
Equipment
- Mixing bowl
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 salt
- 2/3 cup chocolate chips divided
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.
Hello, can you please advise what is the difference in taste, texture between your banana bread & choc chip banana bread recipes, apart from slight difference in ingredients, thank you
Hi Michele! These are two very different recipes. The classic banana bread is made with more banana, 1/2 granulated sugar, butter and buttermilk. It has a moist, softer texture with rich caramelization. The chocolate chip banana bread contains less banana and is made with an extra egg. It has more structure, a little more protein, a rich, golden colour and aside from the chocolate chips it is dairy free. Let me know if there’s anything else I can help with! K
Thanx Kerry, what does an extra egg do? & why buttermilk rather than standard oat/dairy milk,
In addition to what I mentioned above, the extra egg provides more structure to hold the weight of the chocolate as well as moisture and richness for a smoother texture. I use buttermilk in many of my recipes. It contains less lactose than regular milk, adds a tangy flavour to counterbalance the sweetness and contributes to a better rise. Hope that helps!