chocolate chip banana bread
I have two words for you: Baking Therapy! If you are needing some too, then this healthy Chocolate Chip Banana Bread has been my favorite form of baking therapy lately. Not to mention it’s also been my daughters’ favorite snack, for the last several weeks. I’ve finally finished testing it and perfected the recipe so that every loaf comes out golden (not too dark), just slightly domed with a little crack, and so moist too! I love the banana and chocolate flavor and the fact that this bread has just the right amount of sweetness. I am so stoked for you all to fall in love with this recipe too!
Hi friends, how are you all holding up? I’m about the same. *She says and inserts frowny face emoji.* One coping mechanism in full effect here is that I have been immersing myself in baking project after baking project. Friends, I am elbow deep in baking therapy these last several weeks! Wanna peek of what I’ve been baking?
What I have been baking in the last month
- Sourdough Bread: I have been trying to figure out how to make sourdough bread. Because, apparently I am stubborn, and am trying to figure out how to do so on my pizza stone, most of the loaves I have made end up looking like a deflated football with an irregular bulge or two. I did bake one loaf in the Dutch Oven and that worked so much better. I think I will do that again next time.
- Quick Breads and Muffins: I made my apple muffins with streusel topping. And my apple upside down muffins too! Oh, and I almost forgot I made my Banana Date Bread with Walnuts too. Plus, my daughter made my Chocolate Chip Pumpkin Bread.
- More Muffins: I also used a master muffin recipe from an old cookbook that I have. It gives you measurements and then options for what kind of liquid, fat, flour etc to use. Then a cup measure for optional ingredients. So for the optional ingredients, I used grated carrots (I have tons of those), raisins, coconut and nuts and ended up with Morning Glory Muffins! They were delish, though… not so healthy, because the recipe calls for a whole cup of sugar!
- From Scratch Recipes: I have also made homemade hamburger buns for burger night. I highly recommend that! Here is the recipe I used. I also made homemade pizza dough and used this recipe (also from King Arthur Flour.)
- The Flour Situation: Speaking of flour, I ran out of bread flour after my first three batches of sourdough. And then the next two times I went to the store they were sold out. How is your grocery store doing with stocking flour? When I went last week mine had all-purpose, whole wheat and bread flour! I literally squealed with delight when I saw it on the shelf. It’s the little things!!!
Anyway, so as you can see, in addition to testing this Chocolate Chip Banana Bread, I have been BAKING UP A STORM!!! Please comment below and let me know what you have been baking!
Below you’ll find all the nitty gritty deets about this recipe. Can’t wait for you to try it!!!
Ingredients For Banana Bread with Chocolate Chips
- Ripe Bananas with some black spots are best for this recipe because they have the strongest flavor, they are sweetest and they are softest for mashing.
- Frozen bananas work great too. Just thaw them and mash. When they thaw, do not pour off any liquid they give off.
- I used avocado oil and also tested with organic canola oil. I also tested this with hazelnut oil that I had gotten as a free sample from my client La Tourangelle.
- For the best flavor, look for a neutral cooking oil. The recipe will work with whatever oil you happen to have on hand (such as vegetable or corn oil.) Even melted coconut oil will work.
I used two eggs in the batter. If you are having a hard time finding eggs, or you are out, you cansubstitute two flax eggs instead. Just realizing if you did, then this Banana Bread will be vegan!!
We have just finished our 2020 maple syrup harvest here in Vermont, and we are all stocked up on syrup. I used Grade A Dark/Robust, but any grade will work. If you’re out of maple syrup, you can use honey instead. Or you could use white sugar too!
I use a heavy hand with the vanilla extract, and it really smells lovely in this bread. Especially when you’re baking it!! I tested it with regular pure vanilla extract. But I also have vanilla bean paste and vanilla extract extra (which have the seeds of vanilla bean too.)
Whole Wheat Flour
As you know, I am pretty much always trying to use whole grains in place of refined grains, so this bread was no exception. I tested it with white whole wheat and also with whole wheat. I didn’t test it with gluten free flour. (I ran out of chocolate chips before I could.) I will update you here if/when I do.
In order to help the texture of the bread, I added in a small amount of all-purpose flour. It helps keep the bread light and rise nicely.
Baking Powder and Baking Soda
I ended up going up in the added salt here to3/4 of a teaspoon which is a lot for a baking/quickbread recipe. The chocolate begged me to do it. And I cannot say no to chocolate.
I used mini chocolate chips because you can get away with using a lot less and they spread out in the batter making every bite chocolatey! I like Enjoy Life brand, but Nestle also makes them. You can use regular chocolate chips too if that’s what you have on hand. Heck you could even chop up a chocolate bar if that’s what you’ve got!
How To Make This Recipe for Chocolate Chip Banana Bread
Muffin Mixing Method
The “muffin method” is one of the basic batter mixing methods. Other mixing methods are the “biscuit method” and the “creaming method”. I discussed the difference between these three methods in more detail in my recipe for Pumpkin Streusel Bread.
Basically, this muffin mixing method is used for quick breads and muffins with liquid fats. It requires you to blend the dry ingredients in one bowl and the wet ingredients in another bowl and then mix them together just before you bake the batter.
Mixing this way ensures that the ingredients are evenly distributed, and won’t get overworked when combining them.
Prepare Pan and Oven
The banana bread batter takes very little time to mix together, so make sure you fire up that oven to preheat it as soon as possible.
I also like to have my pan prepared too before I mix the batter.
Mix Dry Ingredients
- I mix the dry ingredients first because I like to do so with a whisk. The dry ingredients won’t stick to the whisk, and I don’t have to wash it, and can use it in the wet mix.
- If you have a bowl set with small, medium and large sizes, you can use a small to medium for the dry mix. Save the large for the wet mix.
Mix Wet Ingredients
- Next, mix the wet ingredients in your medium to large bowl. Start off by mashing the banana in the bowl. I use a potato masher, but you could also just use a fork if that’s what you have.
- Then add in the eggs, oil, maple syrup and vanilla extract.
- Go ahead and use that same whisk and make sure the eggs are completely mixed in.
Combine the Wet and Dry Mixes
Combine the Wet and Dry Mixes with a silicone spatula. Don’t use the whisk here as it will get clogged in the batter.
Do not overmix as doing so can cause tunneling, which is caused by too much gluten development. It causes large air pockets in the batter.
Add Chocolate Chips
Add the chocolate chips into the batter and then gently stir them in just until they are incorporated. I like to reserve about a dozen of them to then sprinkle on top of the loaf.
Once the batter is mixed together the liquid will start to activate the leavening agent. If you mix the batter together and then let it sit without baking it, the bread will not rise as much because the leavener will run out of steam.
Scrape it into the prepared loaf pan (sprinkle with reserved chips if you have done so) and bake it until the center springs back when lightly touched. You can test to see if it is set up in the center by testing it with a toothpick. It took about 55 minutes for the Nordic pan I used. Glass/Pyrex pans can take a little longer.
Steps To Make Chocolate Chip Banana Bread
Make Ahead and Freezing Tips
- If you do want to make this bread in advance, you can mix the wet mix and store it in the fridge a day ahead. The dry mix can be mixed and covered and left on the counter up to a day ahead.
- Leftover bread (once completely cool) can be wrapped up in plastic or foil and left on the counter for two days.
- It can be frozen for 1 month. Wrap in two layers of foil and set in a plastic resealable freezer bag.
More Homemade Snack Recipes To Try This Spring
- My Sweet and Spicy Nuts are addictive! The crunchy coating is amazing!
- I was drooling over these Hawaiian rolls from Allie this morning. They may have to go on my weekend baking list!
- We have been using our frozen bananas in green smoothies too!
- I’ve been making sure to stay stocked up with dates so I can make these Paleo Energy balls too. They always hit the spot for this sweet tooth!
Thanks so much for reading. If you make this Chocolate Chip Banana Bread, please come back and leave a star rating and review below. It is so helpful and I really appreciate it!!
Stay well my friends and Happy Cooking!
This moist and healthy Chocolate Chip Banana Bread is super easy to mix together and bake. It makes a not-too-sweet snack or breakfast and it is sweetened with maple syrup and made with whole-wheat flour for better nutrition.
1 cup white whole-wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
½ teaspoon baking soda
2 large ripe bananas, mashed
2 large eggs
½ cup dark pure maple syrup
½ cup avocado oil or organic canola oil
1 tablespoon vanilla extract
¾ cup chocolate chips, preferably mini
- Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray or line muffin pans with paper liners.
- Whisk whole wheat flour, flour, baking powder, salt and baking soda in a medium bowl.
- Mix bananas with maple syrup, eggs, oil and vanilla in a large bowl.
- Add flour mixture to banana mixture and stir until just combined. Add chocolate chips and gently fold in.
- Transfer the batter to the prepared loaf pan or spoon into muffin tin, dividing evenly. Bake until the loaf springs back when touched lightly in the center and a toothpick inserted in the center comes back with moist crumbs attached, 55 minutes for loaf.
- Let cool in the pan for an hour. Run a knife along the edges. Turn out of pan. Slice or allow to cool completely before wrapping up in plastic or foil.
For Best Results: Once the batter is mixed together, bake it immediately so that the leavener will have the most lift.
Make Ahead Notes: If you do want to make this bread in advance, you can mix the wet mix and store it in the fridge a day ahead. The dry mix can be mixed and covered and left on the counter up to a day ahead.
To Bake as Muffins: Spoon batter into a greased muffin tin or into muffin tin lined with paper liners, dividing evenly. Bake at 350 degrees F until the top springs back when lightly touched, 25 to 27 minutes, .
- Serving Size: 1/10th loaf
- Calories: 322
- Sugar: 23 g
- Sodium: 270 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 5 g