Chocolate Chip Banana Bread

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Ingredients (14)

  • ⅓ cup melted unsalted butter
  • ½ cup turbinado or packed dark brown sugar
  • ¼ cup honey
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 cups mashed ripe bananas (about 4 large bananas; they should be yellow with brown spots)
  • ¼ cup whole milk
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • 1¾ cups all-purpose flour
  • ½ cup semisweet chocolate chips, plus more for the top (optional)

Summary

The only thing that could possibly make banana bread better is chocolate—in this recipe, that means semisweet chocolate chips, folded into the batter to bake up luscious and melty (especially if you serve it while still slightly warm). A touch of honey and cinnamon add a bit of additional subtle flavor here, as does turbinado sugar. Turbinado is a coarse brown sugar, also known as sugar in the raw. If you can’t find it, use dark brown sugar instead.

For more, check out our Roasted Banana–Nutella Quick Bread, Sour Cream Banana Bread, and Easy Banana Bread.

Instructions

  1. 1Set your oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with no-stick baking spray.
  2. 2Combine the melted butter, sugar, honey, and maple syrup in a large mixing bowl and beat to combine, using a whisk. Add the eggs and mix well. Add the mashed bananas and milk and mix to combine, then whisk in the baking soda, baking powder, vanilla extract, salt, and cinnamon. Add the flour and gently fold it in, using a spatula or large wooden spoon, until just combined (a few streaks of flour are fine—avoid overmixing or the bread will end up tough). Fold in the chocolate chips.
  3. 3Pour the batter into the prepared loaf pan. Sprinkle with additional chocolate chips, if you like. Bake until the bread is golden brown on top and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
  4. 4Let the pan cool on a wire rack for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool at least 30 minutes more before slicing.
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