Banana Bread with Chocolate Recipe

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This banana bread with chocolate recipe is easy to make and completely comforting and delicious to eat. It's perfect for lunchtime dessert, afternoon tea or even a cheeky breakfast!

Banana Bread with Chocolate Recipe

There's nothing better to do with overripe bananas than making banana bread - why let them go to waste when they can be easily converted into something delicious to enjoy? And the only thing better than banana bread made with overripe bananas is adding chocolate to it! As you may agree, chocolate makes everything taste better.

Banana Bread with Chocolate Chips

The riper the bananas you use, the more like banana your bread will taste. For the banana bread with chocolate recipe below, I used bananas that were so ripe that they had gone soft and brown and become very fragrant. This concentrated flavour means the bread will come out tasting of authentic banana. Ripe bananas also add moisture to your bread, as a result of the banana sugars breaking down, so you'll have the added benefit of a deliciously moist bread! If your bananas are not quite ripe enough to be fragrant, I would highly recommend leaving them for a few days to develop more flavour.

This banana bread with chocolate recipe is also very popular with the children. Most already enjoy banana bread, as it's a popular home baking classic, but add a few chocolate chips to the recipe, and it suddenly becomes a decadent treat! I've used dark chocolate chips in the recipe below, but feel free to use semisweet or milk chocolate, depending on your preference. If you can't find chips, you can use chunks or chop up your favourite bar of chocolate.

Banana Bread with Chocolate Chips

Although this banana bread with chocolate recipe is baked in a loaf tin, the texture is more like cake than bread. And you could certainly bake this recipe in a square, circular or rectangular cake tin - it makes a great celebration cake! Dress it up with cream cheese icing for special occasions.

Banana Bread with Chocolate Chips

Here's what you'll need to make this banana bread with chocolate recipe:
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115g unsalted butter, room temperature,  plus extra for greasing
80g light muscovado (brown) sugar
190g ripe bananas, mashed
85ml plain yoghurt
2 large eggs, room temperature
1 tsp vanilla extract
265g plain flour
1 tsp bicarbonate of soda (baking soda)
1/2 tsp ground cinnamon
1/4 tsp salt (optional, to taste)
100g dark chocolate chips

And here's what you'll need to do:

  • Remove the butter and eggs from the fridge to allow them to come to room temperature. Put the butter in a medium sized mixing bowl (cutting it into smaller chunks will help it to warm up faster).
  • Grease and line a 2lb loaf tin (approx. 9 x 5 inches) with a strip of baking parchment, then grease the baking parchment itself. Set aside until needed.
  • Meanwhile, place an oven rack in the lower third of the oven, and preheat it to 180C (355F) / 160C Fan.
  • Put the flour, bicarbonate of soda, ground cinnamon and salt in a separate bowl. Stir to combine.
  • Put the bananas into a small bowl, and mash well with the back of a fork.
  • When the butter is soft, add the sugar to the bowl, and beat together with an electric mixer until pale and fluffy.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the banana, yoghurt and vanilla extract, and mix until combined.
  • Add the flour mixture to the wet ingredients, and gently fold in using a soft spatula, until just combined and there are no more pockets of dry flour. Be careful not to over mix.
  • Add the chocolate chips, and gently fold in.
  • Transfer the mix into the prepared loaf tin, using the spatula to push it into the edges and corners and to smooth the top. Decorate the top with banana slices and chocolate chips, if desired.
  • Bake in the preheated oven for approximately 50 minutes or until a tester skewer comes out clean.
  • Remove from the oven, cool in the tin for a few minutes before removing to a wire rack to cool completely.
  • Serve and enjoy!
Banana Bread with Chocolate Chips

Banana Bread with Chocolate Recipe

By

Banana Chocolate Chip Bread

This banana bread with chocolate recipe is as tasty as it is comforting to eat. And, it's also really easy to make!

Prep Time: 20 minutes
Cook time: 50 minutes
Yield: 1 loaf
Course: Snack, Dessert
Cuisine: American
Tags: Banana Chocolate Chip, Banana Cake

Ingredients

115g unsalted butter, room temperature, plus extra for greasing
80g light muscovado (brown) sugar
190g ripe bananas, mashed
85ml plain yoghurt
2 large eggs, room temperature
1 tsp vanilla extract
265g plain flour
1 tsp bicarbonate of soda (baking soda)
1/2 tsp ground cinnamon
1/4 tsp salt (optional, to taste)
100g dark chocolate chips

Method

  1. Remove the butter and eggs from the fridge to allow them to come to room temperature. Put the butter in a medium sized mixing bowl (cutting it into smaller chunks will help it to warm up faster).
  2. Grease and line a 2lb loaf tin (approx. 8.5 x 4.5 x 2.5 inches) with a strip of baking parchment, then grease the baking parchment itself. Set aside until needed.
  3. Meanwhile, place an oven rack in the lower third of the oven, and preheat it to 180C (355F) / 160C Fan.
  4. Put the flour, bicarbonate of soda, ground cinnamon and salt in a separate bowl. Stir to combine.
  5. Put the bananas into a small bowl, and mash well with the back of a fork.
  6. When the butter is soft, add the sugar to the bowl, and beat together with an electric mixer until pale and fluffy.
  7. Add the eggs, one at a time, mixing well after each addition.
  8. Add the banana, yoghurt and vanilla extract, and mix until combined.
  9. Add the flour mixture to the wet ingredients, and gently fold in using a soft spatula, until just combined and there are no more pockets of dry flour. Be careful not to over mix.
  10. Add the chocolate chips, and gently fold in.
  11. Transfer the mix into the prepared loaf tin, using the spatula to push it into the edges and corners and to smooth the top. Decorate the top with banana slices and chocolate chips, if desired.
  12. Bake in the preheated oven for approximately 50 minutes or until a tester skewer comes out clean.
  13. Remove from the oven, cool in the tin for a few minutes before removing to a wire rack to cool completely.
  14. Serve and enjoy!

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