Best Ever Chocolate Chip Banana Bread
Chocolate chip banana bread for breakfast, lunch and dinner, can we all agree on that? After you bake this sweet, delicious bread, I think we can. After all, who doesn’t love a bread made with only ripe bananas and pantry ingredients? Yeah, this is a chocolate chip banana bread recipe with no eggs or any animal ingredient.
Servings: 12 slices
Calories: 276kcal
Ingredients
Chocolate Crumbs
- ½ stick 60g margarine
- ¼ cup + 2 tablespoon brown sugar
- ¼ cup + 2 tablespoon all-purpose flour
- 1 tablespoon cocoa powder
Banana Bread
- ½ cup brown sugar packed
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ⅓ teaspoon salt
- ½ cup canola oil
- 1 cup mashed bananas about 2 to 2 ½ medium to large bananas
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F for about 15 minutes, rack in the middle. Line a 9x5-inch loaf pan with cooking spray or parchment paper.
- For the chocolate crumble, in a bowl stir together the brown sugar, all-purpose flour and cocoa powder. Add margarine and mix with your hands, a fork, or a pastry cutter, until crumbs are formed.
- For the banana bread batter, use a spoon to stir together brown sugar, all-purpose flour, baking powder and salt. Add the canola oil and mashed bananas and mix only until batter is formed and no dry spots are seen.
- Add the chocolate chips and mix only until incorporated.
- Pour the batter into the prepared pan and spread it evenly with the help of a spoon. Add the chocolate crumbs all over the top.
- Bake on 325°F for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
- Allow to cool for about 15 minutes in the pan before transferring to a cooling rack. Try to let it cool completely before slicing - but I won’t judge you if you don’t.
Notes
You can substitute all-purpose flour for whole wheat flour, as well as brown sugar for granulated sugar. Canola oil can also be substituted for vegetable oil, almond oil or sunflower oil.
If you prefer less chocolate, you can add only ½ cup of chocolate chips. You can substitute chocolate chips for white chocolate chips, or mix both, ½ cup each. Peanut butter chips are also a good fit for this recipe.
If stored in an airtight container at room temperature, this banana bread will keep moist for up to 4 days. You can opt to freeze it, but the crumble will no longer be crispy when reheated.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Sodium: 191mg | Fiber: 2g | Sugar: 19g