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Master the perfect Chocolate Chip Banana Bread by following our easy recipe! This is a great way to use up leftover bananas too!
Chocolate Chip Banana Bread is one of my all-time favorite quick breads. I just love how the semi-sweet chocolate chips perfectly balance the natural sweetness of the bananas – all together in a firm, dense, and very moist bread.
As quick and easy as this recipe is to make, banana bread in general, can sometimes be a very finicky bread to bake.
Quite often, the outer edges of a banana bread loaf will over-brown, while the inside is still under-cooked. You can tell the center is under-cooked, even before slicing, because the center sinks once it’s out of the oven. This happens for two reasons:
- First, the natural sugars in bananas – plus any added sugar in the batter – easily caramelize and brown in the oven.
- Second, banana bread batters tend to be very dense from the mashed bananas so it just takes some time for the inside to bake through. Add chocolate chips to the mix, and this exaggerates the issue even more!
So what’s the trick to making perfectly baked Chocolate Chip Banana Bread? Read on in the recipe below…we share all of our tips and tricks from baking many, MANY loaves until we got it just right!
Why You’ll Love Chocolate Chip Banana Bread
- This bread bakes up evenly cooked throughout
- Each slice is super moist and loaded with chocolate chips and sweet banana flavor
- Served slathered with cream cheese, it’s a fantastic option anytime the craving strikes.
Key ingredients and Substitutions
- Soft, ripe bananas – Chose extra ripe, very soft bananas. If you have frozen bananas on hand, you can use those as well – including the liquid once thawed.
- Eggs – For baking of any kind, you should always bring your eggs up to room temperature unless specifically stated otherwise. Large eggs are the assumed size in recipes as well.
- Two kinds of sugars – You’ll use both granulated and brown sugar in this banana bread.
- Vanilla –Use a real vanilla extract, not a vanilla-flavored imitation (it definitely makes a difference in flavor).
- Dry ingredients – All-purpose flour, sea salt and baking soda make up the dry
- Fat – You’ll include a combination of melted butter and canola oil in the batter.
- Chocolate Chips – We used semi-sweet morsels in the batter and sprinkled over the top before baking. You could also use dark chocolate chips.
Special supplies needed
- Stand mixer with the paddle attachment. (A hand mixer can also be used.)
- 9.25 x 5.25-inch metal loaf pan (read more below – don’t use glass loaf pans)
Should I use a metal or glass loaf pan?
We suggest a metal loaf pan – and our recipe below is sized for a 9.25 x 5.25-inch loaf pan like this one. (If your pan is smaller, you’ll have too much batter.)
Why metal? Metal baking pans conduct heat very well – so they heat up quickly AND cool down quickly once the bread is out of the oven.
Glass loaf pans tend to be thicker and heavier than metal, plus it takes glass longer to heat up. But – glass pans retain heat more than metal, so even after coming out of the oven, your foods may continue to cook and brown in the pan.
Which is best? Constant low heat baking, or high/then low baking temp?
You can take either approach for this chocolate chip banana bread recipe, but we found that you’ll get the most rise from a high/low baking heat approach.
An oven set to a high heat when you first put the bread in the oven will activate the leavening agent in the batter – so your quick bread will rise up the sides and start to dome up in the middle. Then, reducing the oven to a lower heat will allow the bread to bake through more evenly, without over-browning the outside of the loaf.
We’ve tried the lower, steady baking temperature as well – but the banana bread will bake up flatter.
Chef’s Tip – We also took two other steps to ensure even baking of our Chocolate Chip Banana Bread. First, we lined the metal pan with parchment paper “handles” so we could remove the banana bread from the pan as soon as it was done baking. Then, we wrapped foil around the outside (bottom and sides) of the pan so less direct heat would hit the pan. Use shiny foil side out to reflect the heat. As the baking time went on, we also added a piece of foil, loosely tented over the top, to prevent too much browning while the inside still cooked through.
How do I make Chocolate Chip Banana Bread?
- Prepare a metal 9.25×5.25-inch loaf pan by spraying with non-stick cooking spray, then cutting parchment paper strips to set into the pan to create a sling. The handles of the sling will make it easy to lift out the bread after baking – which stops the residual heat in the pan from continuing to bake the loaf.
- Peel and mash the bananas well with a fork.
- Beat eggs with both sugars for a full five minutes on medium high speed – this adds air to the bread batter and gives the baked chocolate chip banana bread a nice texture.
- Mix in the mashed bananas and vanilla.
- Sift the flour and baking soda, then mixing on low, slowly add to the batter along with the sea salt.
- Melt the butter, then add to the batter along with the canola oil. Mix to combine.
- Fold in the chocolate chips with a spatula.
- Scrape the batter into the prepared loaf pan.
- Sprinkle more chocolate chips over the top of the loaf.
- Bake at 350 degrees F for 15 minutes.
- Lower heat to 325 degrees F and continue baking until done. (Total bake time is about 90 minutes.)
- Move the pan to a wire rack, then use the parchment “handles” to lift the bread out onto the rack. Cool completely.
- Slice and serve with softened cream cheese or butter.
Frequently asked Questions
Can I make Chocolate Chip Banana Bread ahead of time? The bread must be baked once the batter is mixed together, but it stores nicely once it’s baked – and we think the flavors taste the best the following day.
How do I store leftovers? Store tightly-wrapped and at room temperature once the bread is completely cooled.
Can I freeze? Yes, this bread freezes well as long as it’s wrapped tightly in plastic wrap.
You may enjoy these other quick bread recipes:
- Best Ever Banana Bread
- Lemon Loaf Cake
- Sweetened Condensed Milk Pumpkin Bread
- Lemon Iced Tea Loaf
- Apple Streusel Bread
Non-stick cooking spray, to prepare the pan
3 whole eggs, room temperature
3/4 cup white sugar
1/4 cup brown sugar, packed
2 teaspoons pure vanilla extract
1 pound peeled overripe bananas, mashed (about 4–5 bananas, 1 1/2 cups after mashed)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
6 tablespoons butter, melted
1/4 cup canola oil
1 1/4 cups semisweet chocolate morsels, divided
- Preheat oven to 350 degrees F with oven rack in center.
- Make a tin foil cradle by tearing a piece of foil larger than your loaf pan and with the pan in the center and tin foil shiny side down, wrap the foil around the sides. Remove the pan and save this foil cradle for later when baking. (This cradle will help the bread sides and bottom from getting too browned.)
- Prepare a 9.25 x 5.25-inch metal loaf pan by spraying lightly with non-stick pan spray. Then make a sling by cutting a piece of parchment wide enough to cover the bottom and fold over the top. (See pictures) Repeat going the other way, overlapping the first piece so that when finished, parchment ends will stick up and fold over all four sides. This will help lift the bread out of the pan as soon as it comes out of the oven. Spray lightly with pan spray one more time and set aside.
- In the bowl of a stand mixer with the paddle attachment, beat eggs with both sugars on medium high speed for a full five minutes. This step is important to add air to the batter.
- Scrape the bowl and add vanilla and mix just to combine.
- Add bananas and mix for two minutes on medium speed. Scrape the bowl and mix again to combine.
- Sift the flour and baking soda into a bowl. Then with mixer running on low, slowly add the flour mixture and sea salt. Scrape and mix again.
- Add the melted butter and the canola oil and mix for one minute on medium until fluffy.
- Remove the bowl and fold in one cup of the chocolate chips then scrape the batter into the prepared loaf pan.
- Sprinkle on the remaining chocolate chips over the top and place in the preheated oven for 15 minutes.
- After 15 minutes lower the temperature to 325 degrees F without opening the oven door and continue baking for 45 minutes.
- After the 45 minutes, set the pan into the prepared tin foil sling and back into the oven and bake for 15 more minutes.
- Start checking for doneness by inserting a tooth pick down through the center. It needs to come out clean and have no wet batter on it. Continue baking and checking in five-minute increments until the tooth pick comes out clean. If you pull it out before that last center mass is finished baking, it will sink as it cools. Ours took exactly 90 minutes from start to finish.
- Check to make sure the top isn’t getting too dark during the last 10-15 minutes. Tent with a loosely fitting piece of foil, shiny side out to stop the top from browning further.
- Once the toothpick comes out clean, remove the pan from the oven and set on a cooling rack, then carefully grasp all four pieces of parchment and lift straight up and back onto the cooling rack to stop residual pan heat from getting the sides and bottom too dark. Cool completely before slicing. We waited to peel off the parchment until the bread was cool to avoid accidentally breaking the sides or bottom.
- Once cool, slice into ten portions and serve with softened butter or cream cheese.
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