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close up of a stack of slices of banana bread

Chocolate Chip Banana Bread

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

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.


Scale

Ingredients

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


Instructions

  1. Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray or line muffin pans with paper liners.
  2. Whisk whole wheat flour, flour, baking powder, salt and baking soda in a medium bowl.
  3. Mix bananas with maple syrup, eggs, oil and vanilla in a large bowl.
  4. Add flour mixture to banana mixture and stir until just combined. Add chocolate chips and gently fold in.
  5. 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.
  6. 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.

Notes

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,  .


Nutrition

  • 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

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