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The Most Delicious Chocolate Chip Banana Bread

Growing up in a Salvadorian household, the chocolate and banana combo is a signature flavor (think choco-bananas)! When I discovered chocolate chip banana bread, I was immediately addicted!


Tip#1: Make sure the bananas are ripe, think lots of black polk dots and spots because that means the banana will be sweeter in your bread.

Tip #2: I like using frozen bananas for this recipe, before I put them in the mix, I microwave them for about 1-2 minutes until they are soft. This will help the banana bread be moist.

Tip #3: You can easily make these as muffins, just adjust the baking time to about 25-30 minutes.


3-4 medium, overripe bananas

3/4 cup sugar

1 egg

1 teaspoon vanilla

1/4 cup grapeseed or avocado oil

1 1/2 cups All Purpose flour

1 1/4 tsp baking powder

1/2 tsp. baking soda

Dash of ground cinnamon

Dash of nutmeg

Pinch of salt

1.5 cups chocolate chips + additional for topping


Step 1: Preheat the oven to 350ºF. Prepare a 9x5 baking loaf pan by spraying lightly spraying with nonstick spray.

Step 2: In a mixing bowl, peel and mash the bananas with a fork until they are a lumpy puree. Whisk in the sugar, egg, vanilla, and grapeseed oil.

Step 3: Slowly mix in the flour, baking powder, baking soda, cinnamon, nutmeg and salt. *Don't worry about the lumps!*

Step 4: Fold in the chocolate chips into the banana bread batter.

Step 5: Pour the batter into the oiled baking loaf pan then top with more chocolate chips (extra chocolate chip topping is optional).

Step 6: Bake for 55-60 minutes and check with a toothpick or knife for doneness.

¡Buen Provecho!

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