Chocolate Chip Banana Bread
My easy chocolate chip banana bread is one of the many popular ways to dress up basic banana bread! This one-bowl recipe is super simple, delicious, and a definite crowd pleaser.
Servings: 12 servings
Calories: 366kcal
Equipment
- 1 9"x5" loaf pan or 2 8"x4" loaf pans
- Wire rack for cooling
Ingredients
Wet ingredients:
- ½ cup unsalted butter melted (can sub neutral oil like canola or avocado)
- ½ cup granulated sugar
- ½ cup brown sugar light or dark
- 2 eggs room temperature
- 1 ½ cups mashed bananas 3-4 medium, ripe
- ½ cup buttermilk
- 1 tablespoon vanilla extract or paste
Dry ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Mix-ins (optional):
- ¾ cup chocolate chips
For the pan and topping (optional):
- ¼ cup turbinado sugar divided
- ¼ cup chocolate chips
Instructions
Prep work:
- Preheat oven to 350°F/177°C. Grease two 8"x4" metal loaf pans or one 9"x5" metal loaf pan. Line with parchment paper for easier removal.
- Sprinkle turbinado sugar all over the pan, making sure to get the sides. This will create a crunchy outer layer!
Make chocolate chip banana bread batter:
- In a large mixing bowl, mix ½ cup granulated sugar, ½ cup brown sugar, and ½ cup unsalted butter until well combined.
- Whisk in 2 eggs and 1 tablespoon vanilla until completely smooth and there are no more eggy streaks.
- Stir in 1 ½ cups mashed bananas and ½ cup buttermilk until combined.
- Gently stir in 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and ¾ cup chocolate chips until there are no dry spots remaining.
Bake:
- Pour chocolate chip banana bread batter into loaf pan(s). Optionally sprinkle on the remaining half of the turbinado sugar and ¼ cup chocolate chips.
- Bake for 1 hour, or until top is golden, set, and a toothpick/cake tester comes out mostly clean with a few crumbs.
- Cool in pan for 5 minutes, then remove from pan. Let cool completely before slicing!
- Enjoy! See notes for storage information.
Video
My easy chocolate chip banana bread is one of the many popular ways to dress up basic banana bread! This one-bowl recipe is super simple, delicious, and a definite crowd pleaser.
Notes
Storage Information:
- Room temperature: Store fully cooled banana bread in an airtight container at room temperature for up to 5 days.
- Freezing instructions: I personally like to batch make banana bread and freeze them so I can eat them whenever I want!
- Whole loaf: Wrap the entire loaf in aluminum foil, then store in a freezer bag. Thaw at room temperature, about 4-5 hours.
- Slices: Layer slices in an airtight container with squares of parchment or wax paper in between, so they don't stick and freeze together. Thaw at room temperature, about 30 minutes. I personally like to reheat the slices in a microwave or toaster oven!
Nutrition
Serving: 1 slice | Calories: 366kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 311mg | Potassium: 213mg | Fiber: 1g | Sugar: 34g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
