Easy to make, delicious, and super moist and soft chocolate chip banana bread. All you need is one bowl and a few ingredients from your pantry to whip up this delicious breakfast or afternoon snack.
Is there anything better than a piece of warm chocolate chip banana bread? Pretty dreamy, right? This recipe is sure to become your go-to. It's so easy to make, all in one bowl!
The secret to super moist banana bread
The secret to this super moist chocolate chip banana bread is: super ripe bananas and melted coconut oil.
Make sure your bananas are ripe (almost to the point where you think they might be about to go bad). I use coconut oil in this recipe but you may use butter if you'd like.
How to make chocolate chip banana bread
1. Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of a 5x9-inch loaf pan (I like to use avocado oil spray) and set aside.
2. Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, vanilla extract, egg, and brown sugar.
3. Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips and walnuts.
4. Bake: Pour batter into greased loaf pan. Add additional chocolate chips on top. Place in the oven for 50 minutes or until a toothpick comes out clean.
5. Cool and serve: Remove the bread from the oven and cool for 10 minutes. Gently remove the loaf from the pan and allow to cool completely on a wire rack. Slice with a serrated knife when ready to serve.
Tips for making the best chocolate chip banana bread
- Use super ripe bananas: That is the key to flavorful, super moist banana bread.
- Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
- Use extra chocolate chips: Be sure to sprinkle a handful of chocolate chips before sticking the loaf into the oven. This will add flavor and looks amazing!
How to store leftovers
Store the banana bread at room temperature for 2-3 days or the fridge for up to 1 week. The key to keeping it moist is to wrap it in aluminum foil when storing.
You can also freeze the bread for up to 3 months. Thaw before enjoying
More easy breakfast ideas
- Vegan Blueberry Scones
- Cherry Breakfast Bars
- Banana Chocolate Chip Bars
- Breakfast Cookies
- Overnight Oats with Superfoods
- Chia Pudding with Fresh Berries
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Ingredients
- 3 ripe bananas
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- ½ cup light brown sugar, packed
- 1 ½ cup flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- ¼ cup walnuts, chopped
Instructions
- Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of a 5x9-inch loaf pan (I like to use avocado oil spray) and set aside.
- Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, vanilla extract, egg, and brown sugar.
- Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips and walnuts.
- Bake: Pour batter into greased loaf pan. Add additional chocolate chips on top. Place in the oven for 50 minutes or until a toothpick comes out clean.
- Cool and serve: Remove the bread from the oven and cool for 10 minutes. Gently remove the loaf from the pan and allow to cool completely on a wire rack. Slice with a serrated knife when ready to serve.
Notes
- Use super ripe bananas: That is the key to flavorful, super moist banana bread.
- Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
- Use extra chocolate chips: Be sure to sprinkle a handful of chocolate chips before sticking the loaf into the oven. This will add flavor and looks amazing!
Nutrition Information
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HNich says
I’ve made this recipe before and it was amazing! I recently ran out of coconut oil. Can this be recreated with vegetable oil?
louren says
it loocks amazing thank u for sharing the recipe!! its sooooooooooooo good !!
louren says
it loocks amazing thank u for sharing the recipe!!
Cassy says
Made this today with our bananas which had turned black. Used Milk chocolate chips and put in 3/4 cup of walnuts as per our family's preference. (Also, had to used butter instead of coconut oil.) Nevertheless, it turned out AMAZING. Thanks for sharing the recipe.
Julie Roussy says
Just made this recipe! 🙂 So good! When storing it in the freezer how to do you typically wrap it?
Sapana Chandra, MS, CHC says
Hi Julie! I'm so happy to hear you enjoyed it. I suggest wrapping each slice or the entire loaf in aluminum foil before storing it in a zip lock bag. Be sure to remove as much air from the bag before sticking it in the freezer.