Chocolate Chip Banana Bread

Chocolate Chip Banana Bread is super easy to make. It is soft, moist, and filled with chopped chocolate chunks and topped with a chocolate streusel. This will be your new favourite twist on a classic homemade banana bread recipe!

Hi hi! Just popping in to share this recipe for chocolate chip banana bread. I love making banana recipes as I often have old bananas hanging around that need using up. I love the texture and sweetness that they add. I will often make a batch of my vegan banana muffins as they are so quick and easy, but I often also turn to my super easy, moist banana bread recipe too, which is, in my opinion, the best banana bread recipe.

I decided that it was time for a wee twist on the classic - enter this easy chocolate chip banana bread recipe! This recipe is pretty similar to my classic banana bread recipe, with a few tweaks to help accomodate a hefty dose of chocolate, and a super delicious chocolate streusel topping. So if you are after something a wee bit different, a banana bread with chocolate chips - I got you!

Tricks for a super moist banana bread recipe

Here are a few tips and tricks for super moist banana chocolate chip bread:

• Don't over mix your batter. This won't directly impact the moisture as such, but it means the crumb will be a little tight from the formation of the gluten, so affects the texture.
• Yogurt banana bread recipe - adding greek yogurt to baking recipes helps with the moisture without making the batter too loose. I lean on this trick quite often. You can also use sour cream if you do not have any greek yogurt.
• Use super ripe bananas - ideally, the best bananas for banana bread should be almost black. Spotty ones are fine in a pinch, but that really rich banana flavour and moist texture is helped along by nice ripe bananas (and a high ratio of banana : ingredients in this recipe)
• Don't over bake. Over baked banana bread can mean that it is a little dry, so try to avoid this if you can. If the streusel is looking like it is getting dark before the bread is done, you can pop some foil over the top to stop it from burning. Use a skewer or a toothpick inserted into the bread to check for doneness - it should come out clean or with a few moist crumbs attached.

Frequently Asked Questions

What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page

How do you store banana bread?
You can either store banana bread wrapped in plastic wrap, or in an airtight container at room temperature for up to 4 days.

How to ripen bananas
The quickest way to properly ripen bananas is to place them into a paper bag with other fruit such as an apple - the ethylene gas produced helps to ripen them (bananas produce a lot too so they work great for ripening avocados etc). In a pinch, you can also microwave bananas, which doesn't technically ripen them, but it will get them soft enough for baking. Often I just go for the banged up ones at the grocery store if I am in a pinch though! If you notice your bananas are going too ripe before you need to use them, you can store them in the refrigerator until you are ready to use.

How to use frozen bananas
If you want to make banana bread with frozen bananas, defrost them at room temperature, then discard the liquid, and use the weight of banana called for in the recipe.

Chocolate Chip Banana Bread

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• Author: Erin Clarkson
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: One Loaf
• Category: Banana Bread
• Method: Baking
• Cuisine: American

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Description

Chocolate Chip Banana Bread is super easy to make. It is soft, moist, and filled with chopped chocolate chunks and topped with a chocolate streusel. This will be your new favourite twist on a classic homemade banana bread recipe!

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Ingredients

Scale 1x2x3x

Chocolate Streusel

• 80g all-purpose flour
• 35g raw / turbinado sugar (or use white sugar)
• 35g brown sugar
• 10g cocoa powder, sifted
• Pinch of salt
• 60g melted unsalted butter, cool (melt and the re-weigh to check you have enough)

Chocolate Chip Banana Bread

• 420g over ripe bananas (weight is flesh of bananas only, not including skin)
• 70g full fat greek yoghurt or sour cream, at room temperature
• 100g unsalted butter, at room temperature (salted is fine, just reduce the quantity of salt in the recipe)
• 80g granulated sugar
• 120g light or dark brown sugar
• 2 large eggs (about 100g without shell), at room temperature
• 1 tsp vanilla bean paste or vanilla extract
• 235g all-purpose flour
• 5g salt
• 1 tsp baking soda
• 150g dark chocolate, finely chopped (I used 72%), or chocolate chips of your choice

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Instructions

CHOCOLATE STREUSEL 

1. In a medium bowl, combine the flour, turbinado sugar, brown sugar, cocoa powder, and salt. Add the melted butter and mix with a spatula until incorporated and the mixture forms clumps. 
2. Set aside until ready to use. 

CHOCOLATE CHIP BANANA BREAD

1. Preheat the oven to 350°f / 180°c. Grease a 9"x4" (23cm x 10cm) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling (see notes on alternative pan sizes). You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the banana bread.
2. Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated. 
3. In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
4. Add the banana and yoghurt mixture to the bowl and mix until incorporated. 
5. Combine the flour, baking soda, and salt in a medium bowl  (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined, then add the chopped chocolate and mix to combine. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand. 
6. Transfer the batter to the prepared loaf pan and crumble over the chocolate streusel (the streusel may have clumped up so separate it back out - do not pack it down.  Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown. 
7. Remove the banana bread from the oven and leave to cool for 10 minutes in the pan before removing and placing on a wire rack and allowing to cool completely. 
8. Store leftovers lightly wrapped at room temperature.

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Notes

If you only have a larger loaf pan that is fine, the banana bread will just bake up flatter.

Make sure that when you are testing the banana bread for doneness you look for crumbs of the batter on the tester rather than melted chocolate.