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Chocolate Chip Banana Bread

Mar 13, 2020 · 10 Comments

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Cut up banana bread with milk in the background

This easy moist chocolate chip banana bread is one bowl, super easy and foolproof. A handful of ingredients gives you crowd pleasing banana bread every time.

I got the recipe for this banana bread from a Lebanese food blogger Mrs. Clueless who posts a lot of really delicious home made recipes. She also reposts recipes people have made from her blog. The number one recipe I see reposted is the one for this banana bread. It seems to be her most popular recipe, and after making it I can totally see why. Theres a lot that’s appealing about it.

banana bread baked in a loaf pan

What’s so good about this banana bread?

It’s so easy. You literally just mix up your wet ingredients, then your dry ingredients, then add chocolate chips. Pour into a pan, bake, and voila!

It’s moist. Although not too much oil is added, the oil works with the ripe bananas to give ultra moist banana bread that works perfectly with a cup of milk or coffee.


close up shot of chocolate chip banana bread

It freezes so well- I cut up any extra slices and freeze them in a freezer safe bag, and take one out whenever a craving hits. A quick warm up in the microwave and it tastes as good as new.

It’s a great way to use up those over ripe bananas sitting on your counter, and it doesn’t require any fancy ingredients. You probably have everything you need right now.

Also, it’s very adaptable! Add more or less sugar, sub some of the flour for whole wheat, feel free to add more chocolate chips or leave them out, add nuts or don’t. It’s all good! Banana bread has never been more convenient.

Little hand reaching for a slice of moist chocolate chip banana bread

Tips for banana bread success:

-Make sure you use really ripe bananas- black ones are totally fine. The riper they are, the more sweetness and moistness they add to the bread.

-Don’t over mix at each step- when you add the dry ingredients to the wet, and when you fold in the chocolate chips. If you over mix, you will over develop the gluten in the bread making it more tough and less light and fluffy.

-Be creative! Banana bread is the perfect blank canvas. Add any mix ins you like. I like using chocolate chunks instead of chips to get different melty bits of chocolate that aren’t so perfect. I would totally add toasted pecans or walnuts to this next time.

Serve it in style. I love taking a slice of banana bread, and spreading it with peanut or almond butter. If I chose to make it less sweet, then I’ll drizzle with a little honey too.

Don’t over or under bake it:

How do I know when the banana bread is done baking?

The loaf will be golden brown and firm to the touch. A toothpick inserted in the center will come out clean- if it has some melted chocolate on it, that’s totally fine, but no batter should be on the toothpick.

So without further ado, get to baking!

Moist Chocolate Chip Banana Bread

An ultra moist and perfectly sweet banana bread that's one bowl, easy and studded with chocolate chips. A complete winner!
5 from 5 votes
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Course: Breakfast
Cuisine: American
Keyword: banana, bread, healthy,
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 8 people
Calories: 400kcal
Author: Farah Abumaizar

Ingredients

  • 4 medium, very ripe bananas
  • 1 egg
  • 1/2-3/4 cup sugar (I added 3/4 cup and found it a little sweet, so feel free to go down to 1/2 cup)
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1 1/2 cups all purpose flour or 1/2 cup whole wheat flour and 1 cup regular flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 1 cup dark chocolate chunks or chips

Instructions

  • Preheat oven to 180 C. (350 F). Grease a 9×5 inch loaf pan, and line with parchment paper for easier removal.
  • Mash bananas well, either by hand or by using the paddle attachment of a stand mixer. Add egg, sugar, vanilla, and oil and mix well until combined.
  • Add the dry ingredients and mix until just combined and no flour streaks remain.
  • Fold in the chocolate chips with a spatula, don't overmix. Pour batter into prepared pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool slightly before slicing.

Notes

Recipe from the amazing Mrs. Clueless
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 400kcal

If you liked this recipe, you might like:

Buckwheat Banana Bread

Simple Healthy Banana Bread

Caramelized Banana Oatmeal

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Breads, Breakfast, Dessert, Recipes

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Reader Interactions

Comments

  1. Dannii says

    March 15, 2020 at 12:15 pm

    5 stars
    This is my favourite afternoon treat. Perfect with coffee.

    Reply
    • Farah Abumaizar says

      March 15, 2020 at 1:00 pm

      Absolutely true!

      Reply
  2. Alice | SkinnySpatula says

    March 15, 2020 at 12:56 pm

    5 stars
    OMG, it looks so moist and tempting! I like that you can freeze it, too.

    Reply
    • Farah Abumaizar says

      March 15, 2020 at 1:00 pm

      Yes it’s a convenient to recipe!!

      Reply
  3. Elizabeth says

    March 15, 2020 at 2:21 pm

    5 stars
    Thanks for this fab recipe! We are big banana bread fans in our home – in fact I’ve just baked one this morning! I’ll be trying your version next time with these chocolate chips!

    Reply
    • Farah Abumaizar says

      March 15, 2020 at 2:28 pm

      I hope you like it!!

      Reply
  4. Emmeline says

    March 15, 2020 at 2:26 pm

    5 stars
    Such a delicious cake! And I love that it’s so easy to make with mostly regular pantry ingredients!

    Reply
    • Farah Abumaizar says

      March 15, 2020 at 2:28 pm

      That’s the best part of a good banana bread 😍

      Reply
  5. Danielle says

    March 15, 2020 at 4:23 pm

    5 stars
    One of the best banana bread recipes I’ve seen – fantastic texture and the perfect breakfast option!

    Reply
    • Farah Abumaizar says

      March 15, 2020 at 4:45 pm

      So glad to hear it Danielle!

      Reply

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everylittlecrumb

Farah Abu Maizar | Food Lover
How I spend a lot of my weekends😂. Nothing like How I spend a lot of my weekends😂. Nothing like a big bowl of cookie dough to say weekend mode on! Are you like me and end up eating more dough than actual cookies? My foolproof recipe I use and post time and time again 👇🏼(and often double the batch so I can store some in the freezer!)

Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
-Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
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#chocolatecake #cookiemonster #cakestagram #cakephotos #layercake #chocolate #weekendbaking #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #chocolatechips #delish #foodfluffer #damnthatsdelish #cookiedough #chocatechipcookies #bakes #bakestagram #doughbowl #chocolatechips #hersheys
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
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Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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I wanted to take a really pretty photo of the choc I wanted to take a really pretty photo of the chocolate fondants and post it with the recipe but I gave into peer pressure and am posting the recipe with this horribly lit and not at all beautifully set up video🤷🏻‍♀️. At least the video really demonstrates how gooey and perfect the center of these chocolate lava cakes are, and how unbelievably delicious they are. You won’t believe how easy it is to make these! And you may never order this at a restaurant again! You can even use muffin cups instead of ramekins. Save this recipe for when you want to be extra fancy with your dessert 👩‍🍳 I looked at a bunch of recipes online and compiled my favorite steps from each, this is most influenced from @gordongram 

Ingredients:
For greasing the ramekins:
1 tbsp melted butter
1 tbsp cocoa powder

For the fondants:
1 stick butter 115 g
2 eggs
2 egg yolks
170 g chocolate bittersweet chocolate (I used Lindt 70%)
1/2 cup caster sugar or regular sugar
Pinch salt 
3 tbsp flour (41g)
25 g butter melted

Method:
-Spray ramekins with nonstick spray, then dust with cocoa powder and shake until evenly coated, or brush inside of ramekins with melted butter, chill into butter sets, grease again with more melted butter and dust with cocoa powder (Gordon Ramsay’s fancy method)

-Melt together the butter and chocolate over a pan of simmering water (Bain marie ). Set aside melted chocolate to cool for 10 minutes.

-In an electric mixer, whisk the eggs, egg yolks, and sugar until thick and pale about 3-4 min. Sift in the flour and beat again until mixed.

-Pour melted chocolate into the egg mixture in 3 additions, mixing well between each until combined.

-Pour fondant batter evenly into prepared ramekins. If baking immediately, let them chill in the fridge while you preheat the oven to 200C. You can also store in the fridge for up to two days before baking.

- Bake 10-12 minute or until top just looks set. If using muffin pans, they’ll take less time, 8-10 minutes. Remove from oven and cool 1 minute before inverting onto a plate. Enjoy immediately with vanilla ice cream and berries!
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