Banana Nut Bread Recipe With Chocolate Chips

Yesterday, I sure enjoyed getting in the kitchen to bake this banana nut bread recipe with chocolate chips. It’s is a tried and true, moist and delicious recipe based on the banana nut muffin recipe I shared here on the blog a few years ago.

Before we get into specifics, there is something I need to come clean on. I had one of those big oops moments when making this bread for the photo shoot, and forgot to buy more applesauce at the store.

So when you get to the recipe and you see on the second line “peanut butter or unsweetened applesauce”, you’ll understand what that substitution means.

It’s always interesting to me to see what food items you can substitute for different ingredients. As it turns out, subbing peanut butter for applesauce in this recipe is an excellent alternative, and I’m giving it two thumbs up.

Sometimes we learn interesting things from our mistakes, so I’m letting you know banana bread is delicious making it either way.

If you want to keep your recipe dairy free like me, you can also substitute vegetable oil, coconut milk, and avocados if you run out of applesauce.

Banana Bread Recipe With Chocolate Chips

• 1 cup granulated sugar
• 1/2 cup peanut butter or unsweetened applesauce
• 1 tbsp vegetable oil
• 2 eggs
• 1 cup mashed bananas (2 to 3 bananas)
• 1-1/2 cup all-purpose flour
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 2 tsp hot water
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup chopped pecans or walnuts

1. Pre-heat oven to 350°F. Prepare loaf pan with parchment paper. Makes 1 loaf.
2. Combine sugar, peanut butter (or applesauce) and vegetable oil
3. Add eggs and mashed bananas, mix well
4. Stir in flour, nutmeg and cinnamon
5. In a separate small bowl dissolve baking soda in hot water, then add to banana mixture
6. Add vanilla extract, chopped pecans and mini chocolate chips (reserve a tablespoon of chopped pecans and chocolate chips for topping)
7. Spoon into prepared loaf pan. Sprinkle chopped pecans and mini chocolate chips on top before baking.
8. Bake at 350ºF for about 55 minutes.
9. Remove from oven and place on a cooling rack. Let bread rest for about 5 minutes, then carefully remove from the pan using the parchment paper to lift the bread out.
10. Allow bread to cool before slicing to retain moisture.

Recipe Notes

If you prefer the taste of the classic banana nut bread, then omit the chocolate chips.

For a gluten-free option choose a good quality gluten-free baking flour with xanthan gum built in.

Ripe bananas with brown spots are best for this recipe because they are sweeter and easier to mash too.

The easiest way to mash bananas is in a plastic bag with a zip closure.

To keep this recipe dairy free look for chocolate chips that do not contain milk.

Store Banana Nut Bread on the counter up to three days or in the fridge for a week. Cover with plastic wrap or store in a plastic bag to prevent bread from drying out. Freeze Banana Nut Bread up to three months.

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For more recipes click on my posts, Banana Nut Muffin Recipe and the classic Pumpkin Bread Recipe.

Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration that you can use right now!

Thanks for stopping by today. I hope you’ll try this banana nut bread recipe with or with the chocolate chips. 😉

Cheers!

©2022 Banana Nut Bread Recipe With Chocolate Chips post first appeared on Thistle Key Lane™.