This easy chocolate chip banana bread recipe has been a weekend ritual for the last few months and it’s safe to say I’m still as addicted to it as I was on the first day. I can’t take any credit here, sadly, as this is also one of Sam’s mum’s great bakes (who else?). But I thought I’d share what, in my humble opinion, might just be the best banana bread recipe!
Made with wholemeal flour (just opt for gluten-free flour to make it a gluten-free banana bread) and with a delicious nutty caramel flavour, this homemade banana loaf is fluffy and stays moist for days. It makes for pretty tasty comfort food that goes perfectly with a cuppa. Trust me, your friends and family will love this chocolate chip banana bread (if you’re willing to share, that is!). The best bit? You can also experiment with fillings such as walnuts or different chocolate chips for a fun twist with extra flavour! Because sometimes all you need is a good (thick) slice of banana bread, right?
Easy banana bread with chocolate chips
- Calories 219
- Fat 9.7g
- Saturates 5.5g
- Protein 4.3g
- Carbs 30.4g
- Sugars 12.7g
- Salt 0g
- Fibre 2.8g
- 100g Unsalted butter, softened (Optional: organic)
- 100g Light brown soft sugar, caramelised
- 225g Plain wholemeal flour (Optional: plain flour; plain gluten free flour)
- 2 Large eggs, beaten (Optional: free range)
- 2 Ripe bananas, chopped or mashed
- 1 tsp Grated nutmeg
- 1½ tsps Baking powder
- Optional fillings: 100g dark or milk chocolate chips, 100g walnuts
- To bake: Greaseproof paper, loaf tin
- Pre-heat the oven to 180ºC/350ºF (Fan).
- Mix the soft butter and light soft brown sugar in a large bowl. Using a spatula, mix well until smooth and fluffy. To achieve an even lighter texture and to make sure there are no lumps, use an electric mixer until well blended.
- Add the eggs, one at a time, whisking well after adding each of them.
- Gradually fold in the plain flour, grated nutmeg and baking powder, mixing well with a spatula.
- Chop the ripe bananas and add to the light mixture, mixing again. Optionally, you can mash the bananas with a fork until completely smooth. However, I somehow prefer them chopped as it leaves a really nice pattern once the banana bread is baked!
- For this banana bread I added chocolate chips. You can also add walnuts, or even both if you’re feeling adventurous! However, I would recommend you halve the amount to 50g each to avoid having too many fillings.
- Put baking paper in the loaf tin and pour in the mixture evenly, levelling the top. Remember it will rise!
- Bake the banana bread mixture in the pre-heated oven for 1h 15min until golden brown. Feel free to leave it for an 1h 30min if it’s still not completely baked (use a toothpick to check).
- Leave the banana bread to cool in the loaf tin. Once cooled, lift the cake out of the tin, slice and enjoy!
If you’re looking for that extra sweetness, top it up with honey or maple syrup! Banana bread is best served the next day, but I won’t judge if you have it as soon as it cools down – sometimes I do! Just wrap the banana loaf in cling film and store it at room temperature for a couple of days, moving it to the fridge later if needed.
Do you have any current favourite recipes? Do you follow a different recipe to make your banana bread? Let me know if you try my easy banana bread recipe and how it turns out in the comments below and on social media. I hope it becomes a favourite bake of yours too.
Do you love cooking as much as us? Then check:
- How to Make: Healthy Banana and Oat Pancake Recipe
- How to Make: Easy Lemon Drizzle Cake Recipe
- How to Make: Gooey Chocolate Brownie Recipe
- How to Make: Homemade Protein Bars with Oats and Cinnamon Recipe