Sliced chocolate chip banana bread, that you can make in the microwave.

Hi Bold Bakers!

Chocolate Chip Banana Bread should be everyone’s comfort food! On their own, chocolate and banana are delicious — but pair them together and they become something magical! The super sweetness of the very ripe bananas is toned down by the bitterness of the dark chocolate. Every bite of this homemade chocolate chip banana bread is somehow more delicious and comforting than the one before it…

For my Essential Chocolate Chip Banana Bread recipe, I even opt to use a good quality chocolate bar instead of the chocolate chips, but you can definitely just use chocolate chips. It just really amps up the flavor and makes it feel somehow more mature.

[ Try my Best-Ever Banana Bread recipe, too! ]

Yes, I am a responsible adult. My taxes are done on time, and I eat banana bread with chocolate chunks. 

That said, I’m still down for chocolate chips in my banana bread because I’ll take this recipe anyway I can get it! Did I mention it can also be made in the microwave? Keep reading. 

My chocolate chip banana bread recipe topped with gorgeous chocolate chunks.

What Is Chocolate Chip Banana Bread?

One day, some brilliant mind looked at their unappetizing brown bananas on their counter and thought, “I can make bread with this.” 

Sometime later, another genius was eating banana bread and thought, “You know what would make this perfect loaf even better? If I threw some chocolate in with it.” 

The rest is history. 

The Kind Of Chocolate Matters

Since bananas are so sweet, I would use semi-sweet chocolate chips. If you want to be even more decadent, use a darker chocolate bar. And if you want to go nuts, use an 80% cocoa solids bar! 

What You Need To Make Chocolate Chip Banana Bread

A close up of the chocolate chunks on my chocolate chip banana bread.

How To Make Chocolate Chip Banana Bread

This recipe is truly the best way to use up any forgotten bananas. Here’s how to make it (and don’t forget to get the full recipe with measurements, on the page down below.):

  1. Stir the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. 
  2. In another bowl, mix your mashed bananas, egg, oil, and vanilla extract.
  3. Combine the dry ingredients with the wet ingredients until JUST combined. You don’t want to over mix your batter, otherwise, your bread will be too tough.
  4. Fold in the chocolate chips or chunks and then spoon the batter into a buttered 9×5 (23×12.5cm) inch loaf pan lined with parchment paper. 
  5. Bake in a preheated 350°F (180°C) oven for 45-50 minutes, until the loaf is golden brown. You can check for doneness by pressing the center of the loaf gently with your fingers. If it springs back, it’s done!
  6. Leave the banana bread in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.

In The Microwave

If you want to microwave the loaf instead of traditional baking, you will need a microwave-safe 9 x 5-inch dish. Microwave on HIGH for 7 minutes in total, checking roughly every 2 minutes to gauge how much more cooking time it needs. Take care not to ‘over microwave’ or it will get hard. Cover with foil once done to steam and soften. This cook time is based on my microwave which is 1200 Watts so check your wattage because your timing may vary.

Gemma’s Pro Chef Tips For Making Chocolate Chip Banana Bread

  • Do not overmix your batter once you’ve added the flour! Instead of a soft, moist loaf, you’ll be left with a tough (but, okay, still delicious) one. 
  • Slice the bread before you freeze it. This way, if you can defrost the exact amount you plan to eat!
  • Chop semi-sweet chocolate to use to complement the banana bread.
  • Cut up a bar of good quality chocolate rather than using chocolate chips. It makes a world of difference in quality and taste.
  • More chocolate?! Sure! Use an 80% cocoa solids bar for an intense chocolate flavor.
  • Bake this in the microwave, if you’d like. Find the instructions in the written recipe below.

How Do I Store Chocolate Chip Banana Bread?

Store any leftover bread at room temperature for up to 3 days. You can also freeze chocolate chip banana bread in an airtight container for up to 2 months. Before serving, defrost at room temperature in the container for a few hours. 

The interior of my chocolate chip banana bread to show texture and consistency, next to a yellow mug.

The FIRST Bold Baker Challenge

Enter for a Chance to Win a $275 Amazon Gift Card!

  1. WHAT’S THE CHALLENGE? Every month, a new recipe challenge will be announced: first up is this Chocolate Chip Banana Bread.
  2. SUBMIT YOUR PHOTO: Bake (or microwave) this Chocolate Chip Banana Bread recipe and submit your photo on this page. By submitting your photo, you get 2 entries.
  3. COMMENT & REVIEW: You can also get one entry by commenting and reviewing the recipe on this page. 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ are appreciated!
  4. YOU COULD WIN! One (1) winner will be chosen randomly to win the $275 Amazon Gift Card. All entries must be in by Friday, October 23rd at 6pm PT. *See official rules below for additional details.
  5. FIND OUT FIRST: Sign up for the Bigger Bolder Baking email newsletter to find out when a new challenge is announced!
  6. Good luck, Bold Bakers! And I can’t wait to see your Chocolate Chip Banana Bread

Make More Banana Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Prep Time 20 mins

Cook Time 50 mins

My Essential Chocolate Chip Banana Bread recipe is everything you want in banana bread — bananas and chocolate. Did I mention you can make it in the microwave for the fasted banana bread loaf possible?

Author: Gemma Stafford

Servings: 1 loaf

Ingredients

  • 1 ⅔ cups (8oz/225g) all-purpose flour
  • ½ cup (4oz/115g) sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 ½ cups (12oz/360g) bananas (around 3 medium bananas), mashed
  • 1 large egg
  • cup (2½floz/71ml) flavorless oil (Sunflower, vegetable, canola)
  • 2 teaspoons vanilla extract
  • 1 cup (6oz/170g) chocolate chips plus a handful more for decorating the top

Instructions

  • Preheat the oven to 350°F (180°C). Butter a 9×5 (23×12.5cm) inch loaf pan and line with parchment.

  • In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together.

  • In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract.

  • Combine the dry ingredients with the mashed banana mixture until just combined. Do not over mix.

  • Fold in the cup of chocolate chips and spoon into the prepared loaf pan. Sprinkle the top with a handful of chocolate chips.

  • Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack.

  • Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.

FOR THE MICROWAVE

  • If you want to microwave the loaf, you will need a microwave-safe 9 x 5-inch dish. Microwave on HIGH for 7 minutes in total, checking roughly every 2 minutes to gauge how much more cooking time it needs. Take care not to ‘over microwave’ or it will get hard. Cover with foil once done to steam and soften. This cook time is based on my microwave which is 1200 Watts so check your wattages because your timing may vary.

*Bold Baker Challenge Rules

There is no purchase necessary to enter. Submissions must be in by Friday, October 23rd at 6pm PT. One (1) winner of the $275 Amazon Gift Card will be chosen randomly and contacted by Monday, October 25th. This giveaway is open to participants around the world, unless where prohibited by law.

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