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Chocolate Chip Banana Bread Recipe

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4.1 from 38 reviews

This moist and flavorful Chocolate Chip Banana Bread combines ripe bananas, a hint of cinnamon, and rich semi-sweet chocolate chips to create a classic sweet treat perfect for breakfast or an indulgent snack. With the addition of coconut oil and walnuts, this bread delivers a deliciously tender crumb and a subtle nutty flavor.

Ingredients

Wet Ingredients

  • 3 ripe bananas
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • ½ cup light brown sugar, packed

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda

Add-ins

  • ½ cup semi-sweet chocolate chips
  • ¼ cup walnuts, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth to provide natural sweetness and moisture.
  3. Combine Wet Ingredients: Stir in the melted coconut oil, vanilla extract, beaten egg, and light brown sugar into the mashed bananas until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, ground cinnamon, and baking soda to evenly distribute the leavening agents and spices.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing which could make the bread tough.
  6. Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and chopped walnuts evenly throughout the batter.
  7. Pour Batter: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
  8. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool: Allow the banana bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely for the best texture and ease of slicing.

Notes

  • Use very ripe bananas with brown spots for optimal sweetness and moisture.
  • You can substitute walnuts with pecans or omit nuts for a nut-free version.
  • Ensure the egg is well beaten to help with binding the ingredients together.
  • Do not overmix the batter to keep the bread light and tender.
  • Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipethrive.com/chocolate-chip-banana-bread-recipe/