Today, I share my Chocolate Chip Banana Bread recipe. What could make banana bread better but the addition of chocolate chips.... not much.
Chocolate Chip Banana Bread Recipe
This Chocolate Chip Banana Bread recipe was inspired by the cover of Cooking Light magazine, which features a beautiful Banana Bread with Chocolate Glaze. I didn't have several ingredients for that banana bread on hand, but after seeing it, I had to have a chocolate and banana bread combo. I had to. My version has since become a go-to recipe for me.
My concoction has little in common with the original. Yes, both are banana bread. Both of them incorporate chocolate (though they use a glaze rather than chocolate chips).
If you don't have some of the ingredients for my version, by all means, check out theirs. It is part of their 25 All Time Favorite Recipes feature this month, so it must be pretty dang good.
Chocolate Chips or Chocolate Glaze
So why did I decide to load this banana bread up with chocolate chips, rather than top it with that lovely decadent chocolate glaze?
Because, I can always slather a slice with the Nutella I have in my pantry, and go double chocolate crazy at any moment if I want to. So, I guess the true underlying reason would be that my devious mind was overtaken by pure chocolate greed.
How To Make Chocolate Chip Banana Bread
My entire recipe is in a printable recipe card further below. But first, I have some tips and tricks that you might want to know.
My banana bread recipe has all the basic ingredients. If you have ever made banana bread before, then this will all sound familiar.
- Light brown sugar
- Softened Butter
- Pure Vanilla Extract
- Egg Whites
- All-purpose flour
- Whole wheat flour
- Chocolate Chips
Light Brown or Dark Brown Sugar - Which is Best?
Honestly, light brown and dark brown sugar can be used interchangeably. The only difference is very minor. Dark brown sugar has higher levels of molasses, so it has slightly higher levels of moisture.
You might not notice any difference at all. I used light brown sugar because the bananas add enough moisture and I didn't want to add more to it.
How to Save Bananas for Banana Bread
Since you are going to be mashing your bananas, you want them to be really ripe, like almost so soft they aren't edible.
Keep them on the counter until they turn a few shades of brown.
Once they get really ripe, make the bread.
But if you don't have time, you can always freeze the bananas. Then all you have to do is put them in the refrigerator to thaw out overnight.
How to Ripen Bananas Faster
If you had to buy almost green bananas from the grocery store, you can ripen them faster with this little hack.
Put your bananas in a brown paper bag and fold it down. This will cause the bananas to release and inhale their own ethylene gas and riped in a few days.
How To Make Your Own Buttermilk
Need a replacement for buttermilk? Try this.
Just add 1 tablespoon of vinegar to a cup of milk. Give it a quick stir. You'll see it start to change consistency. This causes a chemical reaction that resembles buttermilk.
What Type of Chocolate Chips to Use in Banana Bread
This is a personal preference. I used semi-sweet chocolate chips because it adds just enough sweetness without being too rich.
If you are really craving deeper flavors, add dark chocolate chips.
For another delicious twist on banana bread try my Banana Date Nut Bread recipe or Starbucks Banana Nut Bread recipe.
Chocolate Chip Banana Bread Recipe
- ½ cup sugar
- ½ cup light brown sugar
- ¼ cup softened butter
- 3-4 ripe bananas mashed 1 ½ - 1 ⅔ cups
- ½ cup low fat buttermilk
- ½ teaspoon Kosher salt
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1 ½ cups all purpose flour
- ½ cup whole wheat flour
- 1 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- cooking spray or shortening to coat pan
- Preheat oven to 350 degrees.
- Cream the butter and sugars together.
- Add the bananas, buttermilk, salt, vanilla and egg whites & beat until smooth.
- Place flours in a separate bowl and mix in the baking soda, then add the dry mix to wet. Mix thoroughly.
- Fold in the chocolate chips, until evenly distributed.
- Pour batter into greased or coated and floured loaf baking dish.
- Bake until toothpick inserted in center pulls clean. (9x5 loaf pan: about 1 hour 10 min, 8X4.5 loaf pan about 1 hour 25 min)
More Chocolate Chip Recipes
If you loved this recipe, you will really enjoy these chocolate chip recipes too.
Ty @ Mama of 3 Munchkins says
Wow, that looks like it came from a bakery! You did an amazing job! I was just wanting some banana bread the other day, so I'm so happy that I came across this recipe. I've never made it homemade, so I'll give it a try to see how it turns out. I bet it's really good, too!
Kelsey Apley says
I have never thought to add chocolate chips to banana bread!! PURE Brillance! Thanks for the recipe!
Penelope (NYC Blogger) says
Ooh, that looks yum!
I've never made "chocolate chip" banana nut bread before, but I loved it!
Marcie W. says
It seems like no matter how many bananas I buy each week, a few try and go bad. I need to get into a regular habit of baking banana bread, especially with chocolate chips added in!
I haven't been by your blog in a while and how funny that I stop by and see this. I was craving chocolate chip banana bread this afternoon and was thinking I need to search the internet for a good recipe. It was meant to be!
Angela S says
I haven't made banana bread in ages. This looks so yummy!
Paula @ Frosted Fingers says
I love banana bread! I've never had it with chocolate chips, I'll have to give this a try. I pinned it for later.
Looks good! What kind of buttermilk u use?? I bought Saco cultured buttermilk blend. I'm not sure if this is the right one? This one is from the baking aisle. Do I need use the one near the milk cartons??
Robin Gagnon says
Melissa, I've never heard of buttermilk in the baking aisle. Is it powdered?
I used low fat buttermilk, which is the one commonly stocked in the dairy dept of most grocers. If the one you picked up is liquid, or can be reconstituted, I see no reason it wouldn't work just fine. I've found there is no need to be too fussy about dairy products in most recipes, as long as you have the equivalent thickness and flavor.
Hi, yes the one I found is powdered. I couldn't find the regular buttermilk in the dairy dept. Maybe I should go to a different grocery. Thanks so much for your respond!! I can't wait to try this receipt!
Robin Gagnon says
The Cooking Light version used a blend of yogurt & milk I think (I know they didn't use buttermilk). If you have those on hand you could always reference that recipe. The link is right in the discussion above mine.
My husband loves the chocolate chip banana bread. The other day he asked when I was going to make some again 🙂
My family loves the recipe. I've made it every Sunday night for the last three weeks. Last week I subbed pumpkin for banana and added just a tad extra salt, some cinnamon and nutmeg. So, so perfect! Thanks!