Chocolate Chips Banana Bread
This is the easiest chocolate chips banana bread recipe that you will find online. It’s the perfect coffee cake for those that love chocolate.
I already have my reliable banana bread batter that always gives me a moist and perfect result.
A few months ago I wrote my banana nut bread recipe that has almost the exact proportions as this chocolate chip banana bread. The difference relies on the “spiced” flavors.
In a regular banana bread, I like to add cinnamon and nutmeg to get a spiced and fragrant result. It is like a copycat from the Starbuck banana bread. It has more autumn and earthy flavors.
For this chocolate chips banana bread, I don’t like to use these spices that work better with nuts than with chocolate.
Instead, I increase the vanilla extract proportion to get a sweeter result. Also, vanilla and chocolate are a match made in heaven.
What type of chocolate used for this chocolate chips banana bread?
In most of my recipes, I like to use 60% cacao — or more — chocolate. I really don’t enjoy 30% or 40% cacao chocolate chips, they are too milky and don’t deliver that chocolatey melt that I enjoy.
For those that don’t like “bitter” chocolates, remember that the chips are inside a pretty sweet banana batter that will balance that bitterness.
Another tip is to choose two types of chocolate chips: small and big. Add the small chips to the batter and the big chips at the top just before baking the banana bread. The small chips won’t sink at the bottom and the biggest chip will give that chocolatey melted top.
How long can I store this chocolate chips banana bread?
This banana bread can last up to 2 days out of the freezer. I store mine in the microwave — mainly to avoid my cat from eating a midnight banana bread snack.
Also, you can freeze it and it will last up to 2 months.
- 3 ripe bananas
- 2 eggs
- ¼ cup canola oil
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ cup brown sugar
- ¼ cup white sugar
- ½ tsp salt
- 1 ½ tbsp vanilla extract
- ½ cup of chocolate chips
Preheat the oven to 170ºC/ 340ºF (note 1)
In a big bowl mix the mashed ripe bananas, the eggs, the oil, the white and brown sugar, and the vanilla extract.
In another bowl stir in the flour, the baking powder, and the salt.
Slowly stir the dry ingredients into the wet ingredients and fold the dough gently. Toss the chocolate chips and keep folding.
Grease a bread pan and pour the batter. Take to the oven for 50 minutes. Let it cool.
- This temperature is in case you use the baking setting or the fan oven. If you are using a regular oven, the temperature must be 180ºC/350ºF