My Banana Bread with Chocolate Chips recipe so easy to make, perfect for afternoon tea, a brilliant bake to take on a picnic and wonderful for a simple Saturday afternoon cake craving. Whether you call it banana bread or banana loaf I’m sure we can agree it’s delicious.
Banana bread is one of my favourite sweet treats and it feels very warming and comforting to me. Enjoying a slice when it’s still warm and you’ve cuddled up with a glass of milk and blanket to read a book is my idea of heaven.
If given the opportunity of course adding chocolate is a good idea. I really love this recipe without chocolate chips. However, a banana loaf with chocolate chips has to be at the top of my bake list.
I love how the banana slices catch a little in the oven making them go brown giving the top of a bread a beautiful rich and golden look. It also smells wonderful.
Baking with bananas
Bananas are a wonderful item to bake with and if you haven’t tried before then this Banana bread is a great start. They have the versatility to have different levels of sweetness with how ripe they are too.
For this banana bread I like them slightly green towards the harder green end of the ripe scale as they soften when baked. If you use very sweet bananas, when they start going black, they are so soft they will almost melt into the mixture.
Banana Bread with or without chocolate chips?
Apparently I am a bit of heathen for adding chocolate to the banana bread but why not! Banana and chocolate go together and make it sweeter and a little more like dessert, especially if it’s warm with a bit of custard or ice cream.
If you don’t like chocolate this recipe works without it.
How to make banana bread with chocolate chips?
Making banana bread with chocolate chips is really easy. You only need one bowl and it is super quick to mix up. The smell of the bread will be insane as it’s cooking.
In the one bowl you start by creaming the butter and sugar together. Add the eggs and stir in. Stir in half of the dry ingredients followed by the milk. Then add the remaining dry ingredients.
Add the banana gently just before you pop it into the oven. You can either mash the bananas or slice them or chop them. I like slices that are then roughly chopped so they mix and you get banana throughout the finished banana loaf with chocolate chips.
How to add the banana slices on top
When I make this banana bread with chocolate chips I either add the banana slices in two different ways. Most of the time I add little slices to the top. They caramelise slightly and have a gorgeous gold brown colour.
When it comes to special occasions, I want it to make it look like more of a special centre piece. To achieve this I slice the banana length wise and lay it on top like the photo above.
Both ways cook exactly the same and look great.
What do I need to make banana bread with chocolate chips?
- soft brown sugar eg, light muscovado
- plain flour
- bicarbonate of soda
- tiny pinch of salt
- vanilla extract
- chocolate chips
How do I make banana bread with chocolate chips?
- Cream the butter and sugar together until smooth and when the sugar has lots its gritty texture.
- Add the eggs one at a time and stir in well.
- Sift in half the flour with the bicarbonate of soda and salt, and mix in really well.
- Add in the milk and stir in. It will be a bit messy but eventually will get absorbed. Keep going.
- Stir in the remaining flour, chocolate chips and vanilla.
- Cut up the bananas in to small chunks (or mash them up) and then fold them in to the mixture. You will need to be gentle as the bananas will break up.
- Fill the loaf tin with the mixture and bake for around one hour until golden brown and until a skewer inserted in the middle comes out clean. Cover the top with foil if it starts to brown too quickly (best advice).
- Allow to cool in the tin for at least 10 minutes. The smell will make you want to take it out quicker but try and stay strong for 10 mins. To serve, cut into thick slices and serve warm or at room temperature.
How do you keep chocolate chips from sinking in banana bread?
There are a few ways to make sure chocolate chips from sinking in banana bread. The first way is to make sure the chocolate chips are small. If they are large chop them down a bit.
If the chocolate chips are large you can also coat them in a dusting of plain all purpose flour.
Another reason the chips might be sinking is that the mix is too runny. If it is slightly on the runny side, add a little extra flour to thick it up. Sieve it in and this should help.
Last idea to help chocolate chips from sinking is to not them to the mix but spoon half of the mixture in to the prepared tin first. Then mix in the chocolate chips to the mixture left over. Add it to the tin and bake. The chocolate chips might sink slightly but won’t get to the bottom.
What can you serve with banana bread?
There are so many things you can serve with banana bread. I love it warm with a glass of cold milk.
However, for a more dessert-style you can turn this banana bread into a family favourite by warming it up and serving with ice cream. I have a few friends who love having a drizzle of single cream over the top. You also can not beat a slice with a cup of tea or coffee.
The banana bread recipe
How would you enjoy it? Hot fresh out of the oven with maybe some ice cream or cream or wait until it’s cold and enjoy with a cup of tea.
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Banana Bread with Chocolate Chips
- 125 g (4.41 oz) unsalted butter
- 175 g (0.8 cups) soft brown sugar eg, light muscovado
- 2 (2) medium eggs
- 300 g (2.4 cups) plain flour / all purpose flour
- 1 tsp (1 tsp) bicarbonate of soda
- tiny pinch of salt
- 125 ml (125 ml) milk
- 3 (3) medium sized bananas
- 1 tsp (1 tsp) vanilla extract
- 100 g (3.53 oz) chocolate chips
- Heat oven to 180ºC (160ºC fan). Grease and line a 1lb loaf tin with greaseproof paper.
- Cream the butter and sugar together until smooth (by hand or electric mixer).
- Add the eggs one at a time and stir in well.
- Sift in half the flour with the bicarbonate of soda and salt, and mix.
- Add in the milk and stir in followed by the remaining flour, chocolate chips and vanilla.
- Cut up the bananas in to small chunks (or mash them up) and then fold them in to the mixture.
- Fill the loaf tin with the mixture and bake for around one hour until golden brown and until a skewer inserted in the middle comes out clean. Cover the top with foil if it starts to brown too quickly.
- Allow to cool in the tin for at least 10 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.
Please note that the nutrition information provided above is approximate and meant as a guideline only.