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Want an easy and delicious recipe to whip up for breakfast or snacks? My Banana Bread recipe with mini chocolate chips is just the one for you! You are going to love the flavor, as well as the ease, of making this yummy bread.
Easy Banana Bread Recipe
I have a super easy, incredibly delicious banana bread recipe to share with you. This easy banana bread recipe is actually made with a hint of cinnamon, some oats, and I like to add mini chocolate chips to one loaf for Avery.
Banana Bread with Chocolate Chips
This classic banana bread is so moist and delicious. I love the hint of cinnamon with every bite, as well as the texture a few rolled oats adds. You can add chocolate chips or leave them out. Or, if you can make this into banana nut bread with a cup of your favorite nuts (I’d suggest walnuts or pecans). Whatever you add or don’t add, I know you’ll love this moist banana bread recipe.
Ingredients You’ll Need For Banana Bread
- Unsalted butter
- Granulated sugar
- Brown sugar
- Ripe bananas (go for brown to black skins – they’ll give the bread the most flavor)
- Vanilla extract
- Kamut flour or all-purpose flour
- Old fashioned rolled oats
- Baking powder
- Baking soda
- Mini chocolate chips (optional)
How to Make Banana Bread
I love how easy this banana bread recipe is to make. You’ll first want to grab two 8-inch by 4-inch bread pans (or close to that size). I love the brand Fat Daddio.
As your oven heats to 325 degrees F., you’ll start mixing your dry ingredients together in a medium bowl. Things like flour, oats, baking powder, baking soda, salt, and cinnamon should all be whisked together before you add them to the other ingredients. This ensures your leavening agents are evenly distributed throughout the batter.
In the bowl of a stand mixer fitted with the paddle attachment, you’ll then beat the butter and sugars together for a few minutes, until light in color and fluffy in texture. Eggs come next, followed by the mashed bananas, and vanilla extract.
To finish up, you’ll turn your mixer to low and then alternately add the flour mixture and the buttermilk in three additions, starting and ending with the flour mixture.
If you’re using mini chocolate chips, first dust them with a tablespoon of flour. This coats the chocolate chips with the flour, giving them some “grip” so they don’t sink to the bottom of the pan.
When the batter is finished, you’ll divide the batter between the two pans and then bake the pans together for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. My bread took 53 minutes.
Can I split this recipe for one loaf?
Absolutely! For the eggs, which you’ll see is an odd number, round up when you split the recipe. For this banana bread recipe, I use three eggs for two loaves, so I would use two eggs for one loaf.
Kamut flour is an ancient grain that hasn’t been hybridized or genetically modified. I like using it in place of all-purpose flour when I’m doing breakfast and snack items I know my kids will eat a lot of. You’ll also see Kamut flour has higher protein, antioxidants, minerals, vitamins, and other nutritional benefits than all-purpose flour.
However, they aren’t a one-for-one sub. I typically use ¼ cup to ½ cup less Kamut flour if I’m following a recipe that calls for all-purpose flour. I also wouldn’t sub Kamut flour for cake flour, just like you wouldn’t sub all-purpose flour for cake flour.
What if I don’t have Kamut flour?
If you don’t have Kamut flour for this recipe, no sweat! Just use 3 ¼ cups of all-purpose flour.
Where can I buy Kamut flour?
I get my Kamut flour from Food Nanny. If you don’t already follow Lizi on Instagram, you are missing out! She is so much fun!
Other Recipes You May Love
- Cinnamon Swirl Breakfast Loaf
- Lemon Poppy Seed Bundt Cake
- Light and Fluffy Kodiak Pancakes
- Triple Chocolate Banana Cake
- Biscoff Banana Bread
Banana Bread with Chocolate Chips
Tender and moist banana bread with mini chocolate chips.
Prep Time 15 mins
Cook Time 50 mins
- 3 cups (345) Kamut flour
- 3/4 cup (60 g) old fashioned rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 eggs, room temperature
- 2 cups (400 g) mashed overly ripe bananas
- 1 teaspoons (4.2 g) pure vanilla extract
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup mini chocolate chips
- Preheat your oven to 325 degrees F. Spray two 8-inch by 4-inch bread pans with non-stick spray, line with parchment, and spray again. Set aside.
- In a medium sized bowl combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until pale in color and fluffy in texture, about 3 minutes.
- Lower the speed to medium-low and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Turn the mixer to medium-high and beat the mixture for an additional 2 minutes, until lighter in color. Add the vanilla and mashed bananas and stir to combine.
- With the mixer on low, add the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Stir in the chocolate chips that have been dusted with flour.
- Divide the batter evenly between the two pans. Optional, sprinkle 1-2 tablespoons of granulated sugar on top of each loaf.
- Bake both pans together in the oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
- Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.