Chocolate Chip Banana Bread Recipe
Introduction
This chocolate chip banana bread is a moist, flavorful treat perfect for breakfast or an afternoon snack. With ripe bananas, a crunchy turbinado sugar crust, and melty chocolate chips, it’s a delightful twist on a classic favorite.
Ingredients
- ½ cup unsalted butter (melted, can substitute neutral oil like canola or avocado)
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 2 eggs (room temperature)
- 1½ cups mashed bananas (3-4 medium, ripe)
- ½ cup buttermilk
- 1 tablespoon vanilla (extract or paste)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup chocolate chips
- ¼ cup turbinado sugar (divided)
- ¼ cup chocolate chips (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Grease two 8″x4″ metal loaf pans or one 9″x5″ metal loaf pan, then line them with parchment paper for easier removal.
- Step 2: Sprinkle half of the turbinado sugar all over the greased pans, including the sides, to create a crunchy outer layer after baking.
- Step 3: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
- Step 4: Whisk in the eggs and vanilla until the batter is smooth with no visible egg streaks.
- Step 5: Stir in the mashed bananas and buttermilk until just combined.
- Step 6: Gently fold in the flour, baking soda, salt, and ¾ cup of chocolate chips. Mix until no dry spots remain but be careful not to overmix.
- Step 7: Pour the batter into the prepared loaf pans. Sprinkle the remaining turbinado sugar and ¼ cup chocolate chips evenly on top.
- Step 8: Bake for about 1 hour, or until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Step 9: Let the bread cool in the pans for 5 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing.
- Step 10: Enjoy your chocolate chip banana bread fresh, or see storage tips below.
Tips & Variations
- For extra moisture, substitute half of the buttermilk with plain yogurt.
- If you prefer nuts, add ½ cup chopped walnuts or pecans along with the chocolate chips.
- Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
- For a dairy-free version, use plant-based milk and oil instead of butter and buttermilk.
- Adding a pinch of cinnamon or nutmeg can add warm spice notes that complement the bananas.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices briefly in the microwave or toaster oven until soft and fragrant.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of turbinado sugar?
Yes, but turbinado sugar adds a unique crunchy texture and caramel-like flavor to the crust. Regular granulated sugar will work but won’t provide the same crunch.
Can I freeze this banana bread?
Absolutely! Wrap the cooled loaf tightly in plastic wrap and then foil or place in a freezer bag. Thaw at room temperature before slicing and serving.
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Chocolate Chip Banana Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This Chocolate Chip Banana Bread is a moist, flavorful treat perfect for breakfast or dessert. Made with ripe bananas, a blend of granulated and brown sugars, and studded with rich chocolate chips, this bread offers a delightful balance of sweetness and texture. The addition of turbinado sugar on the crust creates a satisfyingly crunchy outer layer. Easy to prepare and bake in a loaf pan, this recipe yields a classic homemade banana bread with an indulgent twist.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted (can substitute neutral oil like canola or avocado)
- 2 eggs, room temperature
- 1 ½ cups mashed bananas (3–4 medium, ripe)
- ½ cup buttermilk
- 1 tablespoon vanilla extract or paste
Dry Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Add-ins and Toppings
- ¾ cup chocolate chips (for batter)
- ¼ cup turbinado sugar (divided: for pan and topping)
- ¼ cup chocolate chips (for topping)
Instructions
- Prep Work: Preheat your oven to 350°F (177°C). Grease two 8×4 inch metal loaf pans or one 9×5 inch metal loaf pan thoroughly. For easier removal of the bread, line the pans with parchment paper.
- Prepare Pan with Sugar: Sprinkle the turbinado sugar evenly all over the greased pans, including the sides. This not only prevents sticking but also creates a crunchy, sweet crust on the banana bread.
- Mix Butter and Sugars: In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and brown sugar. Stir or mix until well combined and smooth.
- Add Eggs and Vanilla: Whisk in the two eggs and the vanilla extract or paste until the mixture is completely smooth, with no streaks of egg visible.
- Incorporate Wet Ingredients: Stir the mashed bananas and buttermilk into the wet mixture until evenly combined.
- Combine Dry Ingredients: Gradually fold in the all-purpose flour, baking soda, sea salt, and ¾ cup of chocolate chips. Stir gently until the flour mixture is fully incorporated and no dry spots remain, being careful not to overmix.
- Pour Batter into Pans: Transfer the banana bread batter evenly into the prepared loaf pans. Optionally, sprinkle the remaining half of the turbinado sugar and the additional ¼ cup chocolate chips on top for extra crunch and chocolate flavor.
- Bake: Place the pans in the preheated oven and bake for approximately 1 hour, or until the tops are golden brown, set, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool: Allow the banana bread to cool in the pan for 5 minutes. Then, carefully remove the loaves from the pans and let them cool completely on a wire rack before slicing and serving.
- Enjoy and Store: Serve the bread fresh or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for longer storage.
Notes
- For easier slicing, cool the bread completely before cutting.
- Use very ripe bananas for maximum flavor and sweetness.
- Adding turbinado sugar to the pan creates a delightful crunchy crust.
- Can substitute melted butter with neutral oils like canola or avocado oil if desired.
- Store banana bread in an airtight container to maintain moistness.
- Freezing wrapped banana bread can preserve it for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: chocolate chip banana bread, banana bread recipe, homemade banana bread, easy banana bread, baked banana bread
