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This Easy Banana Bread is loaded with chocolate chips and cinnamon. This recipe is made with pantry staples and stays moist for several days. There’s nothing better than a slice of warm chocolate chip banana bread. Best of all, this banana bread can be made with melted butter or oil.
There’s nothing better than a warm slice of banana bread with melty chocolate chips. I’ve been baking up a storm lately before the baby arrives and stocking our freezer with baked good. Those are my kind of freezer meals.
I think one thing you always remember growing up is the fresh baked goods from your mom. I can’t wait to share this recipe with my little guy.
This Cinnamon Chocolate Chip Banana Bread is a recipe I got years ago from my cousin and I made a few tweaks. Homemade breads are really much easier than you may think and everyone needs a few good ones in their back pocket.
This recipe doesn’t require a mixer, it comes together pretty quickly and you can customize it to your favorite flavors! Turns out my favorite banana bread includes chocolate chips.
This recipe makes two medium-sized loaves. That means one to slice and one to freeze or send to a friend or neighborhood.
The Secret to the Best Banana Bread
It’s really all about the bananas. The more brown your bananas are, the better flavor they’ll produce. It really makes a difference. I also believe this is the reason why you don’t need sour cream to make the bread moist.
This recipe calls for 1 cup of mashed bananas, which is about 3 medium-sized bananas. Even if you have brown bananas, and you’re not ready to make banana bread, you can mash the bananas, measure out one cup and place them in them in the freezer for another time.
I also like to use buttermilk. The acidity in the buttermilk just enhances the flavor. However, if you don’t have buttermilk you can either make your own or substitute with regular milk. See recipe notes for substitutions.
How to Make Banana Bread
This recipe really easy- that’s the best part about quick bread recipes. Just a few minutes to assemble the ingredients and two large bowls, plus some measuring cups of course. You can either mix by hand or an electric mixer, but if you choose to mix by hand just be sure adequately mix the wet ingredients.
- Combine the dry ingredients: flour, baking soda, baking powder, cinnamon and salt. I recommend sifting the flour through a fine sieve to achieve the smoothest batter
- Melt the butter in the microwave and mix with the granulated sugar
- Then add the remaining wet ingredients: buttermilk, eggs and vanilla. See recipe notes for the buttermilk substitute
- Mash the bananas and then stir into the wet ingredients
- Next you’ll fold the dry ingredients into the wet ingredients just until incorporated.
- Finally you’ll fold in the chocolate chips and the nuts. You can use any type of nuts you prefer or leave them out all together.
- Grease the loaf pans generously to prevent the bread from sticking and divide the batter evenly between your two pans. I like to sprinkle some chocolate chips on top as well.
- When baking, remember that they may or may not finish at the same time which can be a result of unevenly filled pans or oven hot spots. So check each one separately, and pull them out at needed.
The hardest part is waiting for the bread to cool before you slice into it. I’ll admit, I’m not very good at that. Slap on a little butter and make sure you grab an extra napkin.
Follow Beyond Frosting:
This Easy Banana Bread is loaded with chocolate chips and cinnamon. This recipe is made with pantry staples and stays moist for several days.
- 2 cups (280g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cup (285g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (118ml) buttermilk or milk
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup mashed bananas (2–3 medium-sized)
- 1 cup (180g) chocolate chips
- 1/2 cup (58g) chopped nuts (optional)
- Preheat oven to 350° F. Grease and flour two loaf pans (8.5inch-1lb).
- In a separate bowl, sift the flour with the baking soda, baking powder, cinnamon and salt.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the buttermilk, eggs and vanilla extract. Whisk vigorously until smooth; make sure eggs are well beaten.
- In a separate bowl, unpeel the bananas and mash with a fork. Add mashed bananas to wet ingredients.
- Slowly add flour mix into wet ingredients and gently stir with a wooden spoon just until combined. Do not over mix. Fold in the chocolate chips and chopped nuts.
- Divide the batter evenly between the two loaf pans. Bake at 350° F for 40-45 minutes. Test the bread for doneness by inserting a toothpick into the center of the bread. If the toothpick comes out clean, it’s done. Each loaf may bake +/- a few minutes. Remove from the oven and allow to cool prior to slicing.
- To make homemade buttermilk use 1 tablespoons of lemon juice or vinegar and then add enough milk to make 1 cup. Allow to sit for 5-10 minutes and then stir.
- Melted butter can be substituted for 1/2 cup oil (vegetable or coconut)
- To freeze, double wrap in plastic wrap prior to freezing.
- Category: breakfast
- Method: baked
- Cuisine: American
Keywords: Banana Bread Recipe, Quick bread recipe, Homemade Banana Bread, Easy Banana Bread, Moist Banana Bread