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There's something that's just so comforting about tucking into a chunky slice of banana bread! Banana bread is such a satisfying thing to bake, and there are so many customisation options such as adding chopped nuts or dried fruit. So you can really personalise it and make it your own. I love to mke this Chocolate Chip Banana Bread because for me chocolate and banana together brings back childhood memories, plus it doesn't hurt that it's delicious too! For next level enjoyment I recommend treating it like bread and spreading a slice of it with butter before digging in... you can thank me later!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the milk and eggs) are at room temperature before you start baking.
I really recommend using light brown soft sugar if you can for this recipe, but caster sugar (also known as superfine sugar) will work well too.
For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.
You can use either unsalted butter, or a baking spread, to make this cake.
For the tastiest banana bread, wait till your bananas have brown spots all over them before using them in this recipe.
The cinnamon is optional, or you could add ground ginger instead, or mixed spice.
I used milk chocolate chips, you can use dark or white chocolate chips if you like instead.
There are SO many customisation options with this recipe. You can swap out the chocolate chips for chopped nuts such as walnuts, or you could add dried fruit like cranberries or raisins. Or you could even add orange zest, or swirl in some peanut butter!
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
For easy lining of the tin, use a loaf cake tin liner*.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Chip Banana Bread

Start by melting the butter, then whisk it together with the light brown sugar.

Whisk in eggs, milk and vanilla extract. Then mash up the banana and mix them in.

Finally whisk in the self raising flour, then fold in the chocolate chips. Pour the mixture into a lined loaf tin and bake. Once it is baked leave it to cool before slicing. However, if you like it warm then feel free to tuck in sooner!

Is banana bread a type of bread or cake?

Banana bread is not actually bread, it's a type of cake. Some might call it a quick bread, which is a type of bread where bicarbonate of soda or baking powder are used to create the rise. But I personally would still consider banana bread to be a type of cake. This banana bread recipe is made with self raising flour, however if you want to use plain flour and a rising agent you can do that too, check the instructions below for details.

What size tin do you need for this recipe?

You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.

How long does the banana bread last and can it be frozen?

The banana bread will last for up to 4 days in an airtight container at room temperature. If you want it to keep for up to a week, store it in the fridge. Banana bread can also be frozen. Wrap it well, or place in an airtight container, and freeze for up to 3 months. It's easier to store it sliced, with squares of baking paper between each slice so they don't stick together. Then you can remove a slice or two at a time to defrost. Defrost at room temperature on the kitchen counter for an hour or two, depending on how warm the room is.

Can you make this loaf cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this loaf cake be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 ½ teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cake.

Can this cake be made into cupcakes or mini loaf cakes?

Yes, you can split the mixture into cupcake cases in a cupcake tin, or mini loaf cases in a mini loaf tin. I would recommend using two cupcake/mini loaf tins as this recipe will make around 16-18 cupcakes. Or you can halve this recipe to make less. Bake for 20-25 minutes, or until lightly golden, risen and a thin skewer or cocktail stick inserted in the centre of one of the cupcakes comes out clean.

Do you need an electric mixer to make this cake?

No, in fact I find this cake quick and easy to make by hand with a hand whisk or spatula/spoon. You could use a stand mixer, but keep it on a low speed to avoid over mixing.

Is this banana bread recipe healthy?

I don't like to focus too much on whether cake is healthy or not, as I think it is something to be enjoyed without guilt! Of course, foods containing sugar, butter and flour should be enjoyed in moderation. I've never thought of banana bread as being a healthy food, because as the end of the day it is a cake. The fact it has a fruit in it's name has perhaps caused confusion for some people. I hope you will enjoy a slice of this delicious banana bread cake, and you can serve it with some fresh berries for the perfect balance of health and indulgence!

Can this recipe be made healthier?

Yes, you could swap the self raising flour for wholemeal self raising flour to add in more fibre. Instead of light brown soft sugar, you could use coconut sugar which is a type of unrefined sugar. Finally you could swap the melted butter for melted coconut oil which is lower in cholestrol. Please note that making several changes to a recipe will affect the final result and your banana bread will come out differently to mine.

More tips for making the Chocolate Chip Banana Bread:

Don't worry if the loaf cake cracks on top - this is normal.
The cake does need an hour and 20 minutes in most ovens, this sounds like a lot, but it's a very dense cake so baking it on a low temperature for a long time produces the best result. All ovens are different, so do check on it if it is getting too dark on top.
I kept the banana bread plain without a topping, but you could drizzle it with a simple icing, add buttercream, or drizzle with melted chocolate!

What else can you add to this banana bread recipe?

Chopped nuts, such as walnuts or pecans
Dried fruit, like cranberries or raisins
Orange zest
Desiccated coconut
Swirls of peanut butter, Nutella or Biscoff spread
Other spices such as ground ginger or mixed spice

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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