Chocolate Chip Banana Bread

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A moist and addictive Chocolate Chip Banana Bread with the tasty addition of peanut butter. The perfect banana bread recipe for any overripe bananas.

slice of chocolate chip banana bread on wire rack

Banana Bread Recipe

I know it sounds cliché, but there really is no better use for over-ripe bananas than to make them into a banana cake of some sort.

I usually reserve such bananas for my Easy Banana Cake with Cream Cheese Frosting, but as I wanted something a bit more homely today, I thought a Chocolate Chip Banana Bread was more fitting.

And I should confess that this banana bread recipe also contains peanut butter!

Meghan Markle Banana Bread Recipe

My recipe might be a bit more indulgent than Meghan Markle’s banana bread which she recently baked whilst in Australia, and which I believe was a banana bread with ginger and chocolate chips.

If you wish to recreate Meghan Markle’s banana bread recipe, I would suggest tweaking the recipe below by:

But the banana bread recipe below is definitely a winning recipe worthy of a royal tea party. Just look at how beautiful it is!

chocolate chip banana bread on wire rack with cake knife

How to Make Banana Bread

Bananas are a staple item in our home, always in the fruit bowl, always sliced up for the children at breakfast, and always a lifesaver when the children are suddenly hungry between meals and need something nutritious to snack on.

But sometimes we get distracted by other foods on offer, or the bananas start to ripen more quickly than expected. When this happens, I frequently peel and freeze the bananas in zip-lock freezer bags, ready to be used later in a smoothie or even defrosted and mashed to use in baking.

Ripe or over-ripe bananas are best to use in baking because the more ripe a banana is, the sweeter it is, thereby lending natural sweetness to whatever it is that you are making.

chocolate chip banana bread sliced on baking paper with cake knife

Banana Bread vs Banana Cake

I’m not quite sure what the difference is between a banana bread and a banana cake – I think the former is more dense and bread-like in texture, whilst the latter is essentially a cake which uses bananas to sweeten and moisten the cake.

But both terms are often used interchangeably and, I think, banana bread is the more widely used term.

I love to serve this Chocolate Chip Banana Bread still warm from the oven. So comforting on a cold day like today in Zurich (it’s -6°C today!).

chocolate chip banana bread in loaf tin

More Banana Recipes

If you are looking for more banana recipes, you might also enjoy:

Easy Banana Cake with Cream-Cheese Frosting

More Cake Recipes

If you are looking for more cake recipes using fruit, you might also enjoy:

Apple Cake with Caramel Glaze

Apple Galette

Butter Cake with Peaches and Raspberries

Pavlova with Cream and Passionfruit

Strawberry Cobbler

Strawberry Shortcake Cakes

Chocolate Chip Banana Bread

chocolate chip banana bread

5 from 4 reviews

A moist and addictive Chocolate Chip Banana Bread with the tasty addition of peanut butter. The perfect banana bread recipe for any overripe bananas.

  • Author: eatlittlebird.com
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Makes 1 loaf
  • Category: Baking
  • Cuisine: American

Ingredients

  • 75g (1/3 cup) crunchy peanut butter (see Kitchen Notes below)
  • 125g (1 stick plus 1 tablespoon) unsalted butter, softened
  • 200g (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 200g (1 1/3 cup) plain flour
  • 1 teaspoon baking soda
  • pinch of fine salt
  • 3 large very ripe bananas
  • 1 large ripe, but firm, banana
  • 100g (1/2 cup) chocolate chips (milk or dark)

Instructions

  1. Preheat the oven to 180°C (355°F) (without fan).
  2. Line a loaf tin with a 1 litre (4 cup) capacity with baking paper.
  3. Place the peanut butter into a small saucepan and heat gently over a low heat, just until it has warmed through and has become runnier in texture. Set aside to cool slightly while you get on with the rest of the recipe.
  4. Measure the flour, baking soda and salt into a bowl.
  5. Cream the butter and sugar together using a stand mixer or electric beaters.
  6. Add the vanilla extract.
  7. Add one egg, followed by a tablespoon of the flour mixture. Beat until everything is incorporated.
  8. Add the second egg, and then slowly beat in the rest of the flour mixture.
  9. Mash the ripe bananas and add this to the batter. Mix everything together.
  10. Stir through the chocolate chips.
  11. Pour the warmed peanut butter into the batter, and use a wooden spoon to gently marble it by folding it through once or twice. You don’t want to fully mix the peanut butter into the batter.
  12. Pour the batter into the loaf tin.
  13. Slice the firm banana in half lengthways and arrange it on top of the batter.
  14. Bake for about 1 hour, or until a skewer inserted in the middle of the cake comes out clean. The baking time will depend on the shape of your loaf tin – some are wider or taller than others.
  15. Remove the cake tin to a wire rack to cool for about 10 minutes, before carefully unmoulding the cake and letting it cool completely on the wire rack.
  16. Serve warm or at room temperature.

Kitchen Notes

I like to use crunchy peanut butter to give the cake a bit of texture, but smooth peanut butter works just as well.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Makes approx 10 slices
  • Calories: 392
  • Sugar: 32.4g
  • Sodium: 174.5mg
  • Fat: 18.2g
  • Carbohydrates: 54.3g
  • Fiber: 2.9g
  • Protein: 6.3g
  • Cholesterol: 64.1mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird

#eatlittlebird

Update

This post was updated on 22 October 2018.

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8 comments on “Chocolate Chip Banana Bread

  1. Lizzie 1 March 2018

    Yum, my son loved smashing up bananas for a cake at the weekend, but banana and peanut butter sounds amazing!

    Reply
    • Eat, Little Bird 1 March 2018

      Oh yes, my son loves to do that too! We have a mini potato masher just for this task 🙂

      Reply
  2. Chris 1 March 2018

    Firstly your photos are so gorgeous I nearly shed a tear. Secondly banana bread is my all time fav. But the addition of chocolate chips!? Wow, gotta try this!!

    Reply
  3. Emily 1 March 2018

    What a stunning banana bread! Totally pinned this to my bread board!

    Reply
  4. Amy | The Cook Report 2 March 2018

    This looks beautiful, love the chocolate chips in there 🙂

    Reply
  5. Savita 2 March 2018

    This bread looks so decadent. Pinning!

    Reply
  6. Julia 16 April 2018

    YUM! I can’t WAIT to try this! This looks so delicious! Thank you for this great recipe!

    Reply
  7. […] Chip Banana Bread PrintPin Recipe .tasty-recipes-image { float: right; } .tasty-recipes-print-button { […]

    Reply

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