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–+ servings
Chocolate Chip Banana Bread
Molly

Chocolate Chip Banana Bread

A moist, tender banana bread with pockets of melted dark chocolate. Combines under- and over-ripe bananas for perfect sweetness and texture, using coconut oil for a buttery richness. Vegan and gluten-free variations included.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: CITRUS DESSERTS
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 overripe bananas
  • ⅓ cup coconut oil or unsalted butter
  • ¾ cup granulated sugar
  • 2 large eggs or 1 flax egg (for vegan)
  • 1 ½ cups all-purpose flour or almond flour (for gluten-free)
  • ½ cup chocolate chips (dark recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease 9x5-inch loaf pan
  2. Mash bananas in a large bowl until smooth
  3. Mix in oil and sugar until well combined
  4. Whisk in eggs and vanilla extract
  5. Sift flour, baking soda, and salt into the bowl
  6. Fold dry ingredients into wet mixture until just combined
  7. Stir in chocolate chips
  8. Pour batter into prepared pan and smooth surface
  9. Bake 65–70 minutes or until toothpick inserted in center comes out clean
  10. Cover with foil and continue baking if browning too quickly
  11. Cool 10 minutes in pan before transferring to wire rack

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgFiber: 2gSugar: 18g

Notes

Use bananas with black spots for maximum sweetness
Butter is traditional; coconut oil makes it dairy-free
Flax egg: mix 1 tbsp ground flaxseed + 3 tbsp water
Almond flour works for gluten-free, but reduces moisture slightly
For best results, cool completely before slicing
Store in airtight container at room temperature up to 2 days

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