Some mornings just call for banana bread, don’t they? The kind of morning where you find a lone banana, soft and spotted, begging for purpose—and you’re not quite ready for a smoothie or another stack of pancakes. That’s where this chocolate bread recipe steps in to save the day. I’ve baked a lot of banana breads in my time (who hasn’t?), but this one hits differently. It’s got that familiar comfort we all love, but with gooey pockets of chocolate in every bite. Whether you’ve got one banana or three, this is your go-to—kind of like a choose-your-own adventure but for breakfast. And guess what? If you’re a fan of chocolate bread pudding recipe vibes or want something that feels a little bit like a white chocolate bread pudding in loaf form, you’re going to love this. So if you’re craving something like a chocolate banana bread recipe with a soft center and golden edges, or you’re curious about trying something close to a chocolate sourdough bread recipe but without the effort, this one’s got your name on it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Banana Bread Recipe
- 3) Ingredients for Chocolate Chip Banana Bread
- 4) How to Make Chocolate Chip Banana Bread
- 5) Tips for Making Chocolate Chip Banana Bread
- 6) Making Chocolate Chip Banana Bread Ahead of Time
- 7) Storing Leftover Chocolate Chip Banana Bread
- 8) Try these dessert recipes next!
- 9) Chocolate Chip Banana Bread Recipe
- 10) Nutrition
1) Key Takeaways
- Flexible recipe that works with 1 to 3 bananas
- Packed with chocolate chips in every slice
- Quick to mix, no electric mixer needed
- Perfect for breakfast, snacks, or dessert
2) Easy Chocolate Chip Banana Bread Recipe
Some days call for chocolate. Other days call for banana bread. But the best days? They call for both. This chocolate bread recipe wraps up everything you love about those cozy, sweet, home-baked vibes into one no-fuss loaf. You don’t need a mixer, and it’s not picky. One banana? Great. Got three? Even better.
I like to use brown sugar for the deeper flavor it brings. It pairs beautifully with the mashed banana and adds just the right amount of sweetness without making it too rich. And if you’re into chocolate banana bread recipes with real bite, this one’s studded with gooey chips from end to end.
Whether you’re working with ingredients for a chocolate bread pudding recipe or daydreaming about the soft, rich crumb of a white chocolate bread pudding recipe, this banana bread brings familiar comfort with a little flair. It’s a chocolate bread recipe you’ll keep in your back pocket for good reason.
3) Ingredients for Chocolate Chip Banana Bread
All-purpose flour: This holds everything together. It’s the foundation of the loaf, and you want it light and sifted if possible for the best texture.
Baking soda: This reacts with the acid in the bananas to give the bread a soft, even rise. No lumps, no weird dips—just a golden dome.
Salt: Just a pinch brings balance to all the sweetness and helps each bite taste more like, well, banana bread instead of just sugar.
Cinnamon: Adds a quiet warmth. It won’t overpower the bread, but you’ll miss it if it’s gone.
Unsalted butter (melted): Gives the bread richness and a soft, almost cake-like crumb. Plus, it’s easier to stir into batter when melted.
Brown sugar: Brings in moisture and a deep molasses hint that works wonders with ripe bananas.
Eggs: These help bind the batter together. Room temp works best if you’ve got time to wait.
Vanilla extract: Rounds everything out with that familiar cookie-dough flavor.
Bananas: You can use one or up to three. The riper, the better. Think dark brown skins and soft to the touch. This base supports both a 1 banana bread recipe and a 3 banana bread recipe effortlessly.
Chocolate chips: I say go big or go home. Use a full cup and toss some on top for good measure. This loaf is here to deliver on chocolate.
4) How to Make Chocolate Chip Banana Bread
Step 1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper for easy cleanup later.
Step 2. In a bowl, mix flour, baking soda, cinnamon, and salt. No fancy tools—just a good old-fashioned whisk.
Step 3. In another bowl, stir together the melted butter and brown sugar until smooth. Add eggs one at a time, then mix in vanilla and mashed banana.
Step 4. Combine the wet and dry mixtures. Stir gently. You want everything just combined—no need to beat it like you’re mad at it.
Step 5. Fold in chocolate chips. Save a few to sprinkle on top for that bakery-style finish.
Step 6. Pour into your prepared loaf pan and spread the top evenly. Bake for 50 to 60 minutes, checking around the 50-minute mark.
Step 7. Let it cool in the pan for 10 minutes. Then transfer to a wire rack and let it finish cooling—or slice into it while it’s warm and melty.
5) Tips for Making Chocolate Chip Banana Bread
Use overripe bananas. If they’re soft, streaked with brown, and smell a little like banana liqueur, they’re perfect. They bring sweetness and moisture that underripe bananas just can’t.
Don’t skip the salt. Even in sweet recipes, salt brings balance and depth. It sharpens the banana flavor and makes the chocolate chips stand out.
Try mixing chip types. Milk chocolate, dark, or even a white chocolate swirl—each brings its own flair. If you love a white chocolate bread pudding recipe, this gives a similar vibe in a loaf.
6) Making Chocolate Chip Banana Bread Ahead of Time
You can mix the batter the night before and keep it covered in the fridge. Give it a gentle stir in the morning and bake it fresh. Or bake the whole loaf, wrap it up tight, and let it rest overnight. The flavor actually gets better by day two.
If you’re planning to use just one banana, you’ll want to watch the baking time. A 1 banana bread recipe bakes slightly faster and tends to be a bit lighter. More bananas mean denser bread and a bit more moisture to work with.
This chocolate bread recipe is great for freezing too. Wrap individual slices in plastic wrap, then tuck them into a freezer bag. Pull out a piece whenever the craving hits.
7) Storing Leftover Chocolate Chip Banana Bread
Store any leftover slices in an airtight container at room temperature for up to four days. If your kitchen runs warm, stash them in the fridge to stay fresh longer.
To reheat, just pop a slice in the microwave for 10 to 15 seconds. It brings back that warm, gooey chocolate magic like you just pulled it from the oven.
If you’re leaning toward something more creative, this also works as a base for a chocolate bread pudding recipe. Cube it up, add custard, and bake. Yes, really.
8) Try these dessert recipes next!
9) Chocolate Chip Banana Bread Recipe
Chocolate Bread Recipe with Banana and Chocolate Chips
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 to 3 overripe bananas, mashed
- 1 cup chocolate chips (plus extra for topping, if you’re feeling wild)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another large bowl, combine the melted butter and brown sugar. Stir in the eggs and vanilla until smooth.
- Add the mashed bananas and mix until well combined.
- Fold in the dry ingredients just until no flour remains. Don’t overmix—it’s banana bread, not a workout.
- Gently stir in the chocolate chips. Pour the batter into your prepared pan and sprinkle more chocolate chips on top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is fine).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—or dig in warm. No judgment.
10) Nutrition
Serving Size: 1 slice | Calories: 276 | Sugar: 18 g | Sodium: 180 mg | Fat: 13 g | Saturated Fat: 7 g | Carbohydrates: 37 g | Fiber: 2 g | Protein: 4 g | Cholesterol: 47 mg
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