Chocolate Chip Banana Bread
Packed with sweet, ripe bananas and melty chocolate, it's made with simple, wholesome ingredients, flavoured with warming 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!
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 9x5-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.