This banana quick bread is the answer to your cravings. It has some whole wheat flour and coconut oil, a beautiful crumb and sweet flavor. And it's full of dark chocolate chips, of course. It's a crowd-pleaser because who can resist any type of banana bread?
A twist on a favorite bread
As far as quick breads go, I think banana-flavored ones top most lists.
I have a go-to banana bread recipe, as I'm sure you do too. Mine has roasted fruit and is plain, with no add-ons, just a whole lot of banana flavor.
Taking that recipe as a beacon, I developed a slightly different one, using oil and some wholesome flour, plus adding dark chocolate chips to it because, well, it's chocolate and bananas, people; it's an incredible combination!
Whole wheat flour and whole white flour work very well together, adding some earthiness but allowing for a tender, tight crumb.
All that said, this might be the best chocolate chip banana bread recipe I have ever made. True story.
FAQ
Banana bread is denser, less sweet than cake, and has a larger proportion of mashed banana. Its cake counterpart has more butter and leavening agents and less banana to make it lighter. That said, some recipes might overlap and be called one or the other interchangeably.
Don't overbake it, and keep it covered in plastic or in an airtight container. A recipe that uses oil, like this one, keeps it moist for a longer period.
I highly recommend you do so after a day or two, especially if it's a hot environment. Fruit tends to ferment pretty quickly, and the bread will go bad in a few days. So, if you have leftovers after a few days, wrap them and keep them in the fridge. Eat it at room temperature for a better flavor.
Ingredient list
- Bananas: use very ripe ones with brown spots. They have the best flavor after baking.
- Chocolate chips: use your favorite semisweet chip. Or chunks.
- Vegetable oil: I use coconut oil, which makes it lighter and moist. And sunflower oil when that's all I have.
- Sugar: coconut or fine muscovado are my choices.
- All-purpose flour.
- Flours: make sure the whole wheat flour is finely milled for a better texture. You can use all-purpose flour or a newer type called white whole wheat flour, which combines both.
- Eggs: fresh, large.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Best bananas for this bread
- Overripe bananas: also known as brown bananas, we all know that this recipe is best made with soft, mushy fruit, which can smell barely fermented and has spotted skin. The supermarkets sometimes have a special place for them and might even be labeled as great for making homemade banana bread.
- More flavor: you probably wouldn’t eat them raw, but they do make the best bread. Why? Because the flesh is sweeter and after baking the banana flavor is more intense. That doesn’t happen with very firm bananas.
- Mashed bananas: I like to mash them by hand and leave them chunky so that they are present in a more noticeable way. Though they will meld with the rest of the ingredients when baked, chunky pieces will add a more rustic texture.
- Green bananas: if they're not ripe enough, roast them in a medium oven (350°F/180°C) for about 20 minutes until the skin turns completely dark. It will soften and caramelize the pulp. Let them cool and use as instructed in the recipe.
Easy steps to make banana bread
- Electric mixer: is quicker, but this bread can be made with a whisk and some arm power.
- Sifting dry ingredients: it's a way to incorporate air into the batter, resulting in fluffier bread. The whole wheat flour might be hard to sift, depending on the mesh you use. If it won't sift easily, simply stir it first and add it without sifting.
Bananas
I like to mash them, but not so much that they start to turn liquid. Chunkier is better in my world.
Chocolate
I use chips or chunks (cut from a chocolate bar). They will populate the batter differently, as pieces will be more noticeable than chips.
Final batter
It's rustic and dense, with noticeable banana bits. To make it smoother, mash the fruit until no chunks are left.
Preparing the loaf pan
I like to use non-stick metal loaf pans that have been sprayed (with baking spray) and lined with a strip of parchment paper covering the bottom and two short sides. That way, the pan is easier to remove and doesn't stick.
Decoration
This bread's surface can be dull, so I add a whole banana cut lengthwise and then in half. I sprinkle with extra coconut sugar to get a crunchy top layer during baking.
You can also sprinkle it with some chocolate chips in addition to the banana and sugar, or use it as the only topping.
Serving
- Room temperature: I highly recommend eating it at room temperature. The banana flavor will be more pronounced and overall better. Cold numbs flavors in general, which also goes for chocolate chips.
- Dessert idea: toast thick slices of bread, put on the plate, add a scoop of vanilla ice cream or whipped cream, and top with chocolate ganache/fudge sauce/dulce de leche/caramel and then some toasted walnuts.
Storing
- First days: I love to eat this bread during the first two days (if it lasts that long!), and it stays great if it is well covered in plastic wrap.
- Refrigerate it: If I know I will keep on eating it, I put it in the refrigerator after one day or two (tops). Always well covered in plastic wrap, as the fridge dries things out. Let it come to room temperature before eating, and consider warming it up a bit in the oven or lightly toasting it for breakfast.
- Freezing banana bread: if there's something left, I slice and freeze it. I like to wrap it in plastic first and then aluminum foil or in an airtight freezer bag. It lasts for a month.
Related recipes you might like:
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Chocolate Chip Banana Bread (with whole wheat flour)
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Ingredients
- 1 cup all-purpose flour, or whole wheat white flour
- 1 cup whole wheat flour, very finely milled or superfine
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil
- ½ cup coconut sugar, or fine muscovado sugar
- ½ teaspoon vanilla extract
- 2 eggs, at room temperature
- 2 cups mashed bananas, 3 to 4 medium, very ripe
- ½ cup dark chocolate chips, or chunks
- 1 whole banana, for decoration (optional)
- 1 tablespoon coconut sugar, for sprinkling before baking (optional)
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray a 10x4 or 9x5 inch loaf pan. Line the pan with a strip of parchment paper, covering the bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it’s baked.
- In a large bowl beat oil with sugar for 1 minute.
- Add eggs, one at a time, beating well after each addition.
- Add bananas and vanilla in 2 parts, alternating with sifted dry ingredients (both flours, baking soda, baking powder and salt) in 3 parts. I sift everything directly over the batter, but you can do it separately.
- Add chocolate chips or chunks and mix well with a spatula.
- Pour into the prepared pan, smooth top and decorate with a whole banana, cut lengthwise in 4 pieces, on top. Sprinkle with the extra tablespoon of sugar.
- Bake for 45-50 minutes, until cracked on top, and a cake tester or toothpick comes out clean. Time might vary depending on the oven and the type of pan.
- Let cool on a wire rack and remove carefully, inverting the pan and peeling away the paper.
- It keeps, well wrapped, at room temperature for a day or two.
Deborah says
Hi Paula. HAPPY NEW YEAR. This looks so comforting to go with a nice pot of tea and seems to be a less dense banana bread than many which is just perfect. The banana decoration certainly takes it to the next level! Please could you clarify the UK equivalent for superfine whole wheat flour. I notice in a few recipes you use all purpose flour which is white plain flour in the UK. Thank you for sharing.
Paula Montenegro says
Hi Deborah, happy new year to you too! Whole wheat flour is also known as wholemeal flour in the UK from what I know. It's the brown flour (the color might vary in the shade) where the whole grain is used. For best results when it comes to texture, use superfine or very finely ground, as there are coarser types that will get you a more rustic texture. Hope this helps. Happy baking!
Deborah says
Very helpful thank you. I have wholemeal fine flour in my store cupboard! Excited to make looks really delicious my bananas are at the ugly stage so mega flavoursome!
Aline says
I love this healthier banana bread version!!! Soooo tasty and delicious, and none of the guilt!! LOVE IT!!
kita says
I am pretty sure there is nothing more welcoming than a slice of warm banana bread. This sounds wonderful and I love that other one you share with roasted bananas! So good.
Tara says
Banana Bread is great normally, but boy does it taste good with chocolate in it. It gets me everytime! I can never say no.
Sophie says
Love any variation of banana breads. Chocolate sounds insanely delicious. Thank you.
Leslie says
I have never used coconut oil in my banana bread but I'm going to have to give this a try! Love the healthier version!
Danielle says
If you ask me, I would be happy to start any day every day with this delicious bread. Add a cup of your favorite hot drink to it, and you get the perfect breakfast. Oh, and great tips on the type of bananas to use - super helpful.
Kelly Anthony says
I love your addition of the sliced banana on top with a little sugar to give it just a little extra decoration and crunch. Such a great idea!
Jen says
This was so moist and perfect! I loved having the chocolate and banana flavors mixed. I'll definitely be making this again.
Taylor Kiser says
Love the addition of chocolate chips! Takes banana bread up to a whole new level!
kim says
This recipe was beyond delicious! So easy and scrumptious, I'll definitely be making again!
Jenn says
This banana bread turns out perfectly every time, and I love the hit of chocolate inside. What a treat!
Tammy says
Nothing beats banana bread in my opinion! I absolutely love it in the morning. This healthier version with chocolate chips is right up my alley...now I can feel a little less guilty about having chocolate for breakfast ;D
Amanda says
Talk about perfect timing! I need a break from all that heavy eating over the holidays, but I still love my baked goods. I bet the coconut oil really keeps this banana bread perfectly moist.
Candice says
Healthy banana bread? Sold! And as soon as I made it, I knew I would never have to make another banana bread recipe again! So easy, had all the ingredients in my pantry already, and so darn delicious!
Angie@Angie's Recipes says
You can never have too many banana bread recipes. I love this healthier version with wholewheat and coconut oil.