This moist, versatile Banana Bread With Chocolate Chips is a recipe that you’ll want to enjoy for breakfast OR dessert!
There’s something instantly comforting about a warm slice of banana bread, straight out of the oven. In fact, thinking about the smell in my kitchen while it’s baking is making my mouth water! The downside is that traditional banana bread recipes are usually chock-full of sugar. That always surprised me, since bananas are naturally so sweet. What sets this recipe apart is the healthy modifications. Thanks to whole-wheat flour, coconut sugar and dark chocolate chips, you’re getting some smart swaps in this recipe.
How often do you notice that your bananas have spots on them or just turned completely brown? You may be surprised to learn that those bananas are absolutely perfect for this recipe. In fact, the riper, the better!
Banana bread itself is a classic, but adding dark chocolate chips adds even more depth to the recipe. The chips get deliciously gooey without overpowering the bread and taking over the sweet banana flavor. Before you know it, you’ll be coming back for a second slice!
Is This Banana Bread With Chocolate Chips Healthy?
Using whole-wheat flour instead of all-purpose flour increases the fiber content of the recipe. It’s also a good source of B vitamins, iron, and magnesium. Coconut sugar can also be a healthier alternative thanks to its lower glycemic index score. Finally, the two stars of the dish: bananas and dark chocolate chips. Bananas are high in fiber, potassium, and magnesium. Dark chocolate chips contain minerals like iron, magnesium, zinc and copper.
This recipe does contain sugar, so despite its healthier profile, you’ll still want to consume it in moderation.
If you’re looking for a vegan banana bread, substitute butter for coconut oil, and use flax or chia “eggs” instead of eggs. For each egg, mix one tablespoon of seeds with three tablespoons of water and allow the mixture to stand for ten minutes until it becomes gelatinous. For a gluten-free banana bread, replace whole wheat flour with almond flour.
Delicious Variations
This is a terrific recipe to use as a base for customization. You can create endless varieties to change the flavor. I like to create a banana nut bread by adding chopped walnuts and pecans, swapping out vanilla extract for almond extract, and adding peanut butter chips. Another easy alternative is a cinnamon banana bread. You’d increase the amount of ground cinnamon in the recipe and also top it with cinnamon sugar.
How Do I Store Leftovers?
Once the banana bread has cooled, I recommend cutting it into individual slices. This will make it easy to store if you need to freeze it. Make sure you wrap each slice in plastic wrap or aluminum foil and place them into an airtight container. They’ll last in the freezer for up to 4 months. If you’re refrigerating the banana bread, it should last for up to 1 week. You’ll want to warm the slices in the oven before you eat them, as the fridge can dry out the bread.
Serving Suggestions
I absolutely love starting my day with a warm slice of banana bread with chocolate chips. Sure, it might not be an entirely well-rounded breakfast, but there are plenty of ways to get some protein on your plate. Pair banana bread with Perfect Sunny Side-Up Eggs and a few slices of Air-Fryer Turkey Bacon to enjoy a salty, savory, and sweet breakfast plate.
Another way to jazz up this already delicious snack is to top it with Cinnamon Roll Homemade Cashew Butter and Healthy Strawberry Chia Jam. All of these flavors together will remind you of an upscale peanut butter and jelly sandwich. If you are serving it as a dessert, use it to dip in chocolate fondue or serve it warm and top with ice cream. Finally, enjoy a slice alongside a Coffee Smoothie, which will complement the banana flavors.
Ingredients
- Dab of butter to grease the pan
- 1 3/4 cups whole-wheat flour
- 1/2 cup organic coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 medium bananas ripe
- 2 large eggs lightly beaten
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons pure vanilla extract
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F. Grease a 9x5x3-inch loaf pan with a dab of butter or coconut oil and line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the whole-wheat flour, coconut sugar, maple syrup, baking soda, sea salt, and cinnamon.
- In a separate bowl, mash bananas until they're smooth. Whisk in the eggs, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry mix using a spatula. Gently stir until combined. Fold in half of the dark chocolate chips.
- Transfer the batter into your loaf pan and sprinkle the remaining chocolate chips on top. Bake for about 55-60 minutes.
- Let the bread cool in the pan for about 10 minutes. Use the parchment paper handles to lift it onto a wire rack to help it cool without getting soggy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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