Banana Chocolate Chip Bread
A moist banana loaf studded with chocolate chips and baked for 1 hour until the top cracks and turns deep gold.
Photograph credit: Banana Chocolate Chip Bread, March 2009 by Carolien Dekeersmaeker · CC BY 2.0 · Wikimedia Commons
Where This Goes Wrong
Use very ripe bananas.
Toss the chips in flour to stop them sinking.
Cool before slicing for neat slices.
Cooking Banana Chocolate Chip Bread
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 175°C / 345°F. Grease and line a 900 g loaf tin.
-
Mix the mashed bananas, melted butter, sugar, eggs and vanilla in a large bowl.
-
Stir in the flour, bicarbonate of soda, salt and cinnamon until just combined. Toss the chocolate chips in a spoonful of flour and fold in.
-
Pour into the tin and bake for 1 hour until a skewer comes out with a few moist crumbs.
-
Cool in the tin for 15 minutes, then lift onto a rack.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Why It Works
A Sunday loaf for a table of six, and better on Monday. Banana bread is the classic answer to a bowl of blackening fruit, and the chocolate chips turn a plain loaf into something that disappears by lunchtime.
The ripeness of the bananas matters more than anything else. Use fruit that is mostly black on the skin, soft and heavily scented, because the sugars are fully developed and the flesh mashes into a loose puree. Pale bananas make a bland, dry loaf, and no amount of extra sugar fixes that. Weigh them after peeling: 350 g is about three medium bananas.
Toss the chocolate chips in a spoonful of flour first. This helps keep them suspended in the batter rather than sinking to the bottom of the tin in a layer. Fold them in last, with as few strokes as you can.
Bake until a skewer comes out with a few moist crumbs, not clean and not wet. The top will crack along the middle, which is normal, and shows the loaf rose well. Cool in the tin for 15 minutes before lifting out onto a rack. The loaf slices more cleanly once it has fully cooled.
Leftovers, Reheating and Keeping
Keeps in an airtight container for 3 days, or frozen for 2 months.
Good With
- Butter
- Coffee
- Milk
- Peanut butter
Questions and Answers
How long does Banana Chocolate Chip Bread take to make?
15 minutes of preparation and 1 hour of cooking, plus 15 minutes of cooling, so allow 1 hour 30 minutes from start to finish. The recipe serves 10.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More American cooking and baking ideas from Weekly Delight.
Pumpkin Chocolate Chip Bread
A moist spiced pumpkin loaf with chocolate chips and a crackled top, baked for 1 hour at 175C.
One-Bowl Banana Bread
One bowl, one whisk, and the darkest bananas you can find. Browning the butter first adds a nutty depth that turns…
Dairy-Free Banana Bread
A moist banana loaf made with oil and oat milk in place of butter and dairy milk, baked for 55 minutes.
Gluten-Free Banana Bread
A moist banana loaf made with a gluten-free flour blend and ground almonds, baked for 55 minutes.
Chocolate Chip Cookie Bars
A chewy bar of brown sugar cookie dough with chocolate chips, baked in a single tin and cut into squares.
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…