Chocolate Chip Banana Bread

Why you will love this recipe

• Quick and easy: You don’t need any special equipment to make this recipe – not even an electric mixer, just a bowl and spoon.
• Soft and moist: You’ll enjoy a soft and tender crumb and a crisp crust.
• Simple ingredients: This recipe doesn’t require any speciality or hard-to-find ingredients. If you have spotty bananas in your fruit bowl you are halfway there.
• Freezer friendly: This cake can be sliced and frozen for a convenient snack-on-the-go.

Recipe testing

Full confession: I first shared this recipe back in 2015. But not only has my photography improved since then but so has my recipe writing skills AND my banana bread game.

So I’ve updated the recipe ever-so-slightly to make a bigger, fatter loaf but essentially it’s the same tender b-bread I’ve been making for nine years now. And I know some of you have been enjoying it since 2015, just like me.

A few months ago, I was testing my Chocolate Banana Bread recipe and it made me fall in love with banana bread all over again. There is something about that softly sweet, tender loaf, perfectly spiced and just a little bit indulgent.

So you’ll be glad to hear this is a quick and easy recipe, using only a bowl and spoon and ingredients that you probably have in your pantry right now. But the results are A-mazing.

It’s worth saving up your bananas ALL WEEK to make this loaf on a Saturday morning.

It’s perfectly soft and moist, thanks to the oodles of smooched bananas, with a dash of cinnamon and nutmeg for extra flavour and a handful of chocolate chips. It has a golden crust but a tender cake-like centre.

My advice? Cut a thick slice while it’s still warm and smear it with butter. Sit down and enjoy every. single. bite. If you have any leftovers (unlikely), you can freeze this Banana Bread. I cut chunky slices and then freeze them to enjoy all week long.

Tips for making chocolate chip banana bread

1. Use a baking scale: Be sure to measure (all) your ingredients using a kitchen scale or at least your flour. Too much flour and your banana bread will be dry, tough or bland.
2. Use VERY spotty bananas: For the most flavourful banana bread, use overripe spotty bananas. The smellier the better.
3. Mash your bananas well: When you mash your banana, mash it well with a fork. If you have too many big chunks, they will end up in your banana bread as wet, smooshy bits – ew.
4. Don’t over-mix: Once you add your dry ingredients, try not to overmix. Stir the cake batter by hand just until combined.
5. Try not to over-bake: Bake your banana bread until a skewer inserted in the middle comes out clean. If it starts to brown too much on the top, cover with alfoil and continue to bake.
6. Eat while warm: Eat a slice while its fresh from the oven and still warm – it’s mandatory.

More banana recipes

• Easy Banana Cake
• Chocolate Banana Bread
• Banana Nut Muffins
• Small Banana Cake