Whole Wheat Chocolate Chip Banana Bread

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?

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Sliced banana bread loaf on white parchment paper on a white background.

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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

What is the difference between banana bread and banana cake?

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.

How do you keep banana bread moist?

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.

Should you refrigerate banana bread?

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.

Two stacked slices of banana bread on white paper.

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.

Banana chocolate chip bread ingredients in bowls on a white surface, including eggs, vanilla, oil, sugar.

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.

Two slices of banana bread stacked on a piece of white paper.

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.

Banana chunks added to the batter in a glass bowl.

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.

Partial view of banana bread batter in a golden loaf pan on a white surface.

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.

Banana bread batter with whole banana on top in metal pan on marble surface.

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.

Top view of banana bread in metal pan on white kitchen towel.

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.

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Comments

5 from 13 votes