Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I confess, I don’t really like chocolate in my banana bread. I prefer it straight up and traditional with lots of banana flavor and walnuts. This one, my kids love. What’s not to love if you’re a kid? Bread, banana and chocolate? I have been baking on a regular basis so that they can have a treat in their lunchboxes. Some of their favorites are blueberry zucchini muffins, pumpkin bread and banana bread.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Then they’ll say, “when are you going to put cookies in our lunch? Some kids get cookies in their lunch, ya know”….and I say well they’re probably the pre-packaged junky store-bought kind. I bake you homemade treats all the time. No response…. Sigh.

I always end up with 2 or 3 bananas at the end of the bunch that get nice and ripe and this bread is very easy to whip up….but this is probably the last time I will make it for a while because pumpkin bread is taking over! Woo hoo! That’s right, let the pumpkin recipes begin!

And I can assure you that you will not find me putting chocolate in my pumpkin bread…not gonna happen. Enjoy!

Chocolate Chip Banana Bread

These are on my list to try next

Morning Glory Muffins


(photo credit: Cooking Light via My

Chocolate Chip Banana Bread
  • ½ cup coconut oil (or can sub butter or veg oil)
  • 1¼ cups sugar
  • 2 eggs
  • 2-3 very ripe bananas, mashed
  • ¼ cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups white wheat flour or whole wheat pastry flour (can sub all-purpose)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cups mini chocolate chips
  1. Grease a 9x5 inch loaf pan with cooking spray and line the bottom with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl beat coconut oil and sugar until crumbly. Add eggs, beating well after each addition. Stir in bananas, buttermilk and vanilla.
  3. In another bowl, combine flour, baking powder, baking soda and salt; stir into creamed mixture until well combined. Stir in chocolate chips.
  4. Pour batter into prepared pan. Bake at 350 for 60-65 minutes or until a toothpick inserted in center comes out clean (I cover with foil after bread is lightly browned around 35 minutes). Cool for 10 minutes on a wire rack. Remove from pan and continue to cool.


Question: Chocolate in your breads? Yay or nay? Have you made any pumpkin recipes yet?

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  1. Christie says

    Question for you… why do you cover it with foil part way through?

    Making this now but had to sub applesauce for coconut oil since I barely had any left. I am sure it’ll still be delicious- come on, it’s got chocolate (I used dark, mmmm)!

    • Melanie Flinn, MS, RD says

      Hi Christie! Covering it with foil just prevents it from getting too brown on top. Hope it turned out ok!

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