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This Chocolate Chip Banana Nut Bread is one of my favorite ways to use ripened bananas. It’s my easy fix for not wasting food and ending up with something tasty. The secret to this chocolate chip banana nut bread? A bit of Greek yogurt to keep it moist and avocado oil for a smooth texture. Plus, chocolate chips and walnuts make everything better, right?
Every time my kitchen counter ends up with a few too-ripe bananas, I see it as the perfect excuse to whip up chocolate chip banana nut bread. It really doesn’t get easier than a quick banana bread when it comes to baking in my opinion. You’ve got your wet ingredients and the dry ingredients, and then they come together easily with just a wooden spoon. The result? A moist, puffed-up, golden quick banana nut bread recipe with melted chocolate chips. Perfect for a morning coffee or those lazy afternoon snack breaks!
Table of Contents
- Recipe at a glance
- Ingredients to Make this Chocolate Chip Banana Nut Bread Recipe
- Popular substitutions & additions
- How to Make Chocolate Chip Banana Nut Bread
- Bake Your Loaf
- Tips for making the best chocolate chip banana bread
- How to Store this Chocolate Chip Banana Bread Recipe
- Frequently asked questions
- More Quick Bread Recipes:
- Chocolate Chip Banana Nut Bread Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian, No Refined Sugars
Key Flavor: Slightly Sweet, Chocolatey
Skill Level: Easy
Summary
- Simple Ingredients: Everything you need is most likely already in your pantry, making this an anytime treat.
- Sweet But Healthy-ish: With maple syrup and Greek yogurt, you’re getting a healthy chocolate chip banana bread treat that’s both tasty and better for you than most store-bought banana bread.
- Incredibly Moist: The combo of Greek yogurt and ripe bananas makes for an extra moist bread with the perfect crumb every time.
Ingredients to Make this Chocolate Chip Banana Nut Bread Recipe
- All-purpose flour: This is the base for our chocolate chip banana nut bread. You can also try whole wheat flour for a nuttier taste.
- Baking soda: Helps the bread rise and get that perfect fluffy texture.
- Cinnamon: What’s banana bread without the warm and cozy flavor of cinnamon?
- Salt: To balance out the sweetness.
- Avocado oil: To keep moisture and tenderness to the bread. Any neutral oil will work.
- Eggs: They bind everything together. If you’re vegan or allergic, you could use a flax egg or some applesauce.
- Maple syrup: To add a touch of natural sweetness.
- Greek yogurt: This is my secret to super moist bread!
- Vanilla extract: For that classic baked-good flavor.
- Bananas: The riper, the better – they add natural sweetness and moisture. Plus, if they’re very ripe, mashing them up will be easier.
- Walnuts: I love some crunch in my banana bread. Pecans or almonds are a great addition too.
- Chocolate chips: Because chocolate makes everything better. Dark, milk, or even white chocolate – you pick.
Popular substitutions & additions
- Add almond extract. In case you don’t use vanilla extract, a few drops of almond extract can also elevate the entire bread’s aroma and taste.
- Swap the Greek yogurt for sour cream. If you don’t have Greek yogurt on hand, sour cream can add moisture to the bread. However, keep in mind that it is tangier than yogurt.
- Try different mix-ins. Besides cinnamon, a dash of nutmeg or allspice are also a good addition if you want even warmer and cozier flavors in your loaf.
- Add more spices. While this banana bread recipe with chocolate chips focuses more on the chocolatey flavor, you can replace half of the chips with raisins or dried cranberries. Dried fruit is always a win in any banana bread.
- Make them into muffins. The recipe works well for muffins instead of a banana bread. Just reduce the time to 20-22 minutes.
How to Make Chocolate Chip Banana Nut Bread
- In one bowl, whisk the dry ingredients together: flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together the wet ingredients: oil, eggs, maple syrup, and Greek yogurt.
- Now combine the dry ingredients with the wet ingredients, along with the mashed bananas and add-ins, like walnuts or chocolate chips.
- Mix it together until you don’t see any more flour streaks, being careful not to over mix the batter. Then it’s ready for the oven.
Bake Your Loaf
- Scrape the batter into the prepared pan and sprinkle with more nuts and chocolate chips.
- Bake until a cake tester inserted in the center of the loaf comes out clean.
When it comes out, the chocolate chip banana nut bread will look like this: puffed up, golden, with melted cute little chocolate chips. Now, there’s that moment when you’re trying to decide how soon is too soon to cut into this beautiful loaf so you can enjoy it warm and gooey without burning your fingers. And that moment is about 10 minutes after it comes out of the oven.
Tips for making the best chocolate chip banana bread
- Use very ripe bananas. This is also an important tip when making banana bread because the ripe banana will lend sweetness to the quick bread without having to add much sweetener. In fact, I only use ⅓ cup of maple syrup, and you can even decrease it to ¼ cup.
- Level the flour. When measuring your flour, use a knife or a straight edge to level it off in the measuring cup. This ensures you don’t add too much and end up with a dense loaf
- Measure out the banana. You want to use 1 cup of mashed bananas, which could be 2 or 3 bananas, depending on their size. If you use too many bananas, the bread will turn out heavy and damp in the center, which can really make it unappealing. Make sure to freeze any extra mashed bananas for later use in banana bread or smoothies.
- Tent the loaf pan with foil during the last 10-15 minutes of baking if necessary. Sometimes at around 40 minutes, the top of the bread will be golden brown, but the center won’t be cooked through yet. The tenting tip helps to prevent the top from burning while baking the bread through.
- Don’t overmix the batter. After adding the dry ingredients to the wet, mix until just combined. There should be a few lumps in the batter. Stirring too much can make your chocolate chip banana nut bread tough
How to Store this Chocolate Chip Banana Bread Recipe
You can store your chocolate chip banana nut bread in an airtight container at room temperature for up to 4-5 days.
How Long Will Chocolate Chip Banana Nut Bread Recipe Last in the Fridge?
This chocolate chip banana bread can be stored in the fridge for up to a week inside an airtight container. This is a great option if you want to keep it fresh for a couple more days.
Can I Freeze Banana Bread Recipe with Chocolate Chips?
Yes, you can freeze it. Just wrap the loaf tightly in foil and place in a freezer bag. It will stay frozen for about 3 months. Once ready to eat, thaw the bread inside the fridge overnight and reheat in the microwave in 10 seconds intervals until fully heated through.
Frequently asked questions
The chocolate chip banana nut bread will take around 50-55 minutes to make. I recommend that you check for doneness at around 50 minutes to be on the safe side. The loaf will be golden brown in color and when a toothpick inserted near the center comes out clean.
If your bananas aren’t ripe, pop them (with their peels on) in a 300°F oven for about 15-20 minutes. They’ll turn black and get super soft inside, just like naturally ripened bananas.
This is one of the best chocolate chip banana nut bread recipes I’ve made. It’s moist, fluffy, and delicious without being overly sweet. I love that I can make it without any butter or refined sugar with amazing results. The whole family will love this!
More Quick Bread Recipes:
- Cinnamon Apple Bread
- Lemon Zucchini Bread
- Strawberry Bread Recipe
- Lemon Blueberry Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Cranberry Orange Bread
- Chocolate Cinnamon Banana Bread
- Lemon Bread
If you’ve tried this healthy-ish feel good Chocolate Chip Banana Bread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Chocolate Chip Banana Bread recipe was originally published on August 8, 2017. It has recently been updated with new photography, step-by-step instructions, and tips. The recipe now uses avocado oil instead of coconut, but you can still use the latter, if preferred.
Chocolate Chip Banana Nut Bread
Video
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup avocado oil
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas about 2-3 medium bananas
- ½ cup walnuts
- ½ cup chocolate chips
Instructions
- Preheat the oven to 325°F. Line a loaf pan with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, whisk together the oil, eggs, maple syrup, Greek yogurt and vanilla extract until well blended, about 1-2 minutes. Stir in the mashed bananas until well blended. Fold the flour mixture with a rubber spatula until no streaks of flour remain. Then fold in the walnuts and chocolate chips.
- Scrape the batter into the prepared pan and sprinkle with more nuts and chocolate chips. Bake for 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
- Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.
Notes
- Instead of avocado oil, you can use olive oil or coconut oil.
- Instead of greek yogurt, you can use sour cream or a neutral oil using a 1:1 substitution. You can also use milk.
- Instead of maple syrup, you can use another liquid sweetener like agave syrup or honey.
- Instead of eggs, you can use flax eggs.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made this tonight with my daughters and it was a hit, even sent some to my parents and they loved it! It’s my go-to recipe now and a huge plus that it did not use sugar! I did the exact amounts and looked at your super helpful tips too. 10/10 on this one!
Yay!! So happy you and your family love the recipe, thank you!!
Soooo good! I made mine with butterscotch instead of chocolate chips and did the muffin version. Really yummy, and easy, will make again!
Yay, so happy to hear that! Thank you!!
Hi Yumna, I wanted to know, why did you change recipe to avocado oil? I thought I was going crazy searching for the recipe with coconut oil 😂. Can you tell me why so I can see if I should switch to avo? ❤️
Hi! Sorry for the switch! I just felt like avocado oil or a neutral oil was easier for most people and I’ve been using it lately for all my baking instead of coconut oil (which needs melting) or canola oil (which I stopped using for health reasons). You can definitely still make it with coconut oil though! ❤️
Tried making this today and it came out so moist!!! I already had two slices and will definitely be making this again. I used 3 ripe Cuban bananas and honey.
So glad to hear!
Can you do this in an air fryer?
Hi there, I have not tried it, but depending on the size on your air fryer it could work. You just want to make sure there is enough room in the air fryer for the bread to properly rise. Also, you will want to reduce the baking temp by about 25 degrees, and bake it for less time. I’d say start checking it around 40 minutes.
This looks good. I think butterscotch or caramel chips would be tasty in this.
Yes, sounds like a great idea!
I made this and it turned out so moist. I did put it into two smaller loaf pans and I did not have any nuts. Will make again.
Happy it worked out so well!
I made this last night. It is so good. I find most quick breads overly sweet, not this one. It has a softer, smoother texture than most quick breads. I used sour cream in place of Greek yogurt and a scant 1/3 cup maple syrup. Though this was delicious, I find the chocolate chips overwhelmed the taste of bananas. A mistake I made was not using the parchment paper, the bread did adhere to the pan, even though it was a non stick. This is going in my recipe file. 🙂
Thank you so much!
Delicious! This will definitely be my go to banana bread from now on!
Thanks so much, that makes me so happy!
Your recipe works great, the bread is really moisture and it tastes lightly sweet. Our family love this banana bread a lot!
Thanks so much!
The best chocolate chip banana bread I’ve ever made 🤩🤩
Aw, thank you so much, Souhila!
I made this banana bread recipe tonight and it is by far my favorite banana bread recipe now! I used olive oil instead of coconut oil, agave syrup instead of maple syrup, all-purpose flour instead of whole wheat flour, and I left out the walnuts. Even with all my substitutions, the banana bread was amazing. It was perfectly moist and not too sweet.
That makes me so happy to hear! I love that!
Hi dear Yumna
I tried baking the chocolate chip banana bread incidentally it did rise up but did
Not cook inside this is the second Time it’s happened pretty unhappy please tell me how did happen well after you reply I will try using yr receipe hopefully it may come out well thanks dear please advise.
Tent the loaf pan with foil during the last 10-15 minutes of baking if necessary. Sometimes at around 40 minutes the top of the bread will be golden brown but the center won’t be cooked through yet. The tenting tip helps to prevent the top from burning while baking the bread through.
Good day can I use all purpose flour instead of whole wheat
Yes, it should work!
Hi- In your original recipe (which is the one on pinterest and not the updated one) you never say the oven temperature so I was assuming 350, but turns out it is 325 based on your update. Could you please update the one on your pinterest board to sat the oven temp? Thank you!
Thank you for letting me know!
Love this recipe! Love all of your recipes!
Thank you! That makes me so happy to hear!!
Can I use oat flour instead?
I haven’t tested oat flour in this recipe yet, but it should work!
Can I use oat flour instead?
I haven’t tested oat flour in this recipe yet, but it should work!
Best banana bread so far. I love this recipe
Tried this a couple of times and every time it is perfect. Also tried it with substituting coconut oil with regular oil, same result. Kids love it and ask for it regularly
I’m so happy to hear it! Thank you!!
Made this for my son and I and it was a hit! Very delicious and easy recipe I has everything in my pantry without even knowing it! Definitely making it again and will be looking for more of her recipes!
So glad to hear it! Thanks so much for taking the time to share 🙂
I have tried this recipe a couple of times and it is now my go to for banana bread, it comes out very moist and tasty.
And the tips you add to your recipes are very helpful and I find them crucial to the success of recipes for new bakers.
Aww, so glad to hear it. Thanks so much for taking the time to leave feedback 🙂
First time using this recipe! I usually opt for another banana bread recipe but I came across this and couldn’t wait to try! Delicious and moist!
So glad you enjoyed it! Thank you!!
Hi, love your recipes!! so I have everything but the yogurt how different would it be if I used almond milk?
Thank you so much! It would still work! Instead of greek yogurt, you can use sour cream or a neutral oil using a 1:1 substitution. You can also use milk!
This recipe was amazing! I made the bread a few days ago and it seriously hit the spot for a sweet tooth without having too much sugar involved! I loved it! ❤️
Yay! So glad you liked it!
Made your banana bread , omg so moist and delicious 😋 never made it like this before my go to recipe from now on 👍🏻👍🏻👍🏻thank you 🥰 Keep up the great recipes
I’m so glad to hear that. Thank you!!
Best Banana bread recipe ! Super easy to make !
The result was super moist and fluffy and not to sweet !
Yay! I’m so glad to hear it. Thank you 🙂
Thanks for the recipe! The best banana bread I had from far. Everyone loves it ! 🙂
Thanks for the recipe! I tried a few different ones and this one is the winner from far. Everyone loves it 🙂
Yay! So glad to hear it. Thank you!!
Hi Yumna. What can I use as a substitute for coconut oil?
You can use butter or vegetable oil
This recipe was a big hit with my family and my friends . Super moist and the chocolate chips made up for my sugar craving . Definitely the best banana bread I’ve made . Thank you x
Yay! So glad to hear it!
Oh, my goodness! Where do I begin? This recipe was so easy to make and it turned out delicious! This is now my go to chocolate chip banana bread recipe. Give it try because you will not be disappointed:)
Yay! I’m so happy you loved it Debbie. Thank you!
Best banana bread ever made. This is actually my second time making it, my kids love it.
That’s so awesome!! So glad to hear it 🙂
I tried your banana’s cake and it was so delicious ?i added more maple syrup just bc i love more sweetness❤️ thank you ❤️
Thank you so much!!
Thank you Yumna for the recipe! It’s healthy, simple, easy, and very tasty! I personally loved it and highly recommend it’s for everyone to try!
So glad you loved it, Darine! Thank you!
Hey!I made your chocolate chip banana bread yesterday! It turned out great!
I did some changes though, I was out of Greek yogurt so used plain whole milk in its place. And instead of whole wheat flour I used gluten free all purpose flour.
Thanks for making this recipe !
So glad the changes worked out for you and you enjoyed it!
Love it. Best banana bread recipe. Thanks for sharing
So good! Loved it, thanks so much for sharing amazing recipes and so easy to follow.
I even send it to my mom, so she could bake it, it was a success.
Yay, so glad to hear it. Thank you!
Best banana bread. I used honey instead of maple syrup. Family lover it!
So glad to hear you loved it!! Thank you!
I loved it! It turn out fluffy and not dry at all. I was wondering if I can substitute the whole wheat white flour for oat flour? Thank you! I’m a fan of your recipes 😉
So glad you loved the recipe! I think the oat flour might make it too dense unfortunately. However if you find a gluten-free flour mix that says it’s for 1:1 baking substitutions you can try that as a gluten-free option. Hope that helps!
Hi All, this recipe is amazing. It’s a must try. It is so simple and the result will be so delicious. The sweetness is apt and cake becomes so soft. Make sure to measure your ingredients well and you are good to go. The best part about this recipe is that this is so healthy. Thank you Yumna for inspiring me and getting me started with the my baking.
Aww thank you for the feedback. So glad that you enjoyed it 🙂
This was My first time making banana bread! It’s delicious and soooo easy to make. I added a tablespoon of matcha powder (to the dry ingredients) to make it a treat with an added health benefit ?. I cannot wait to share this recipe with my family and friends once social distancing is over. Thank you
Wow love that you added matcha powder to it. Hope you get to share it soon with your family and friends 🙂
At first I was skeptical about this recipe since it has no sugar or butter. But I was also encouraged to make it because it’s super easy. I only have whole wheat brown flour and I’m not sure if it’s the same thing as whole wheat white flour. Anyway I used one cup all purpose flour and 3/4 cup whole wheat flour. I’m truly impressed at how it turned out. Delicious and my family loved it so much.
Thank you Yumna for sharing it.
So glad to hear that you enjoyed it! I think the flour you used worked well. Mine is basically an all-purpose unbleached whole wheat flour that I use for everything. Thanks for taking the time to leave your feedback!!
Such a simple and lovely recipe!! Thank you ❤️❤️
So glad you liked it. Thank you!!
This looks so great! And so simple too ?
<3
Thank you so much!!
This recipe is one of the easiest and most delicious banana bread! I literally prepared it in 10 mins!
I highly recommend this blog!
Thank you Yumna for your delicious recipes♥️
Aww, I’m so glad to hear it. Thank you so much for taking the time to share your feedback!
Banana bread was on point ??thank you so much!
Yay! So glad to hear it. Thank you!!
Delicious and easy to make! ???? Thank you!
Thank you so much!
My daughter made your delicious chocolate chip banana bread. My kitchen smells wonderful. Happy Sunday!
Aww so happy to hear that. Thank you!!
I like ittt ? so delicious and easy to make ❤️❤️
So glad to hear it. Thank you!
Hi Yumna, I used your recipe and my bread came out AWESOME! I took some liberties with the recipe, for example I used olive oil, added a lot of dark chocolate coz I’m greedy lol, used regular yogurt and cocoa powder instead because I didn’t have the exact ingredients in my pantry but I must say the end result was nothing short of bananay-walnutty-peacany-chocolatey deliciousness. Thank you!!!! ❤
Love some of the substitutions you made.Thanks so much for taking the time to share your feedback!!
Hi! Can I use frozen bananas? Thanks! I really enjoy your recipes!!!
Yes, that will work!
This banana bread is bomb I replaced the backing soda with one teaspoon Of baking powder and it was so yummy ? and delicious specially with the chocolate chips ??
Perfect! Glad it worked for you. Thank you!!
The instructions list honey and milk but it’s not listed in the ingredients.
Sorry I updated the recipe to be maple syrup and greek yogurt instead of honey and milk, I fixed that now. Thank you!
Hello! Do you have a replacement for eggs as we don’t eat eggs in our family? Also can you use plain/self raising flour instead?
Yes, you can use flax eggs. And that flour should work!
I likeee itttt ??? it’s so delicious and easyy ?? i replaced the maple syrup with honey and it was so yummy Thank you for these recipes ❤️
So glad to hear it. Thank you!!
Can I swap this for almond flour or buckwheat flour as well?
Hi Emma, gluten-free flour will require more moisture, so you will need to add more milk. I haven’t tested it with almond flour yet yet. Buckwheat flour would be an easier substitute since it’s not gluten-free. Happy baking!!