Chocolate Chip Banana Bread with 2 Bananas
Yes, you can really make chocolate chip banana bread with 2 bananas! Moist and chocolatey with a full-on banana flavor, this recipe works wonders when you want to use up those two yellow things aging by the day on your kitchen counter.
Recipe Mood: Something Sweet
Indulgence Level: Moderate
Effort Level: Easy
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How often do you have just two bananas sitting on your counter that you don’t plan to use? They’re getting browner by the minute, and you’re about to throw them out. But don’t! Make this chocolate chip banana bread with 2 bananas instead. Prefer blueberries? Then make these blueberry streusel muffins.
Moving on ….
This banana bread recipe is my riff on one that showed up in my mailbox years ago on one of those recipe cards. Do they even send those anymore? Anyway, the recipe called for only two bananas along with the usual walnuts. It also included heavy cream, which was an interesting touch.
That banana bread was delicious, even with just two of those babies, and it seemed perfect to adapt it for this particular recipe. In this case, I omit the walnuts, use dark brown sugar instead of light, replace the heavy cream with buttermilk, include cinnamon, and increase the amount of flour and eggs.
Of course, this banana bread is also filled with melty semi-sweet chocolate chips, and there’s no need to hoard bananas to make it.
As long as your bananas are very ripe—and preferably on the larger side—you’ll definitely taste them in this quick, easy, and awesome 2-banana bread recipe!
Why You’ll Love This Chocolate Chip Banana Bread with 2 Bananas
Still moist with only two bananas: Most banana bread recipes call for more than two bananas, but this one proves it’s all you sometimes need. It’s also super moist and tender, thanks to the addition of buttermilk, butter, and eggs.
Use up pantry and fridge staples: If you can’t seem to use up your flour and sugar fast enough, this recipe gives you a good excuse to put them to work.
Great way to use up ripe bananas: Instead of tossing them, use them to bake this delicious banana bread! It also freezes well, allowing you to enjoy it over time.
Key Ingredients
- Cinnamon: This gives the banana bread a subtle warmth and pairs well with the bananas and chocolate.
- Buttermilk: This helps moisten the banana bread and gives it a slightly tangy flavor.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Preheat: Set oven to 350℉. Brush or spray a 9×5 loaf pan with vegetable oil and set aside.
- Mix dry ingredients: In a small bowl, whisk together flour, baking soda, cinnamon, salt, and baking powder.
- Mash peeled bananas: In a separate bowl, mash the bananas until smooth and set aside.
- Cream butter and sugars: In a large bowl, use a blender to cream softened butter until fluffy, then beat in brown and granulated sugars.
- Add eggs and vanilla: Blend in eggs and vanilla until combined. Add mashed bananas and blend again.
- Combine all ingredients: Add dry ingredients, buttermilk, and 1 cup of chocolate chips to the wet mixture. Stir with a spatula until just combined—don’t overmix.
- Fill pan: Pour batter into the prepared loaf pan, then sprinkle extra chocolate chips on top.
- Bake: Place on the center rack and bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and slice: Let the bread cool completely in the pan. Remove and slice into 8 pieces.
Pro Tips
Loosen with a butter knife: To remove the banana bread from the pan, slide a butter knife around the sides of the pan to help loosen it. Turn the pan over onto a flat surface and tap the bottom to help remove the banana bread.
Tent with foil, if needed: If the top is browning too quickly before the center is fully baked, loosely tent the loaf with foil around the 40-minute mark to prevent burning while it finishes cooking.
Let it cool completely before slicing: It’s tempting to cut into it warm, but waiting helps the structure set for clean, even slices.
Variations & Substitutions
-Replace the semi-sweet chocolate chips with dark chocolate for more contrast, or use milk chocolate if you prefer a sweeter banana bread.
-Light brown sugar is a suitable substitute for dark brown sugar.
-Double the amount of cinnamon if you like a stronger cinnamon flavor.
-Add some crushed walnuts for added texture.
-Spread butter on a warm slice!
Recipe FAQs
You can store banana bread on the counter for up to 3 days. Just be sure it’s kept in an airtight container or fully wrapped in plastic wrap.
Absolutely. You can freeze it for up to 2 months for the best flavor.
The top of the banana bread should be golden, and the edges should be a little darker. Also, an inserted toothpick or cake tester should come out clean. If your oven runs hot, check the bread sooner than the 50 minutes stated in this recipe. It’s best to underbake it slightly rather than overbake it, as it will continue to cook slightly after you remove it from the oven.
This could be due to stirring the batter too much. Be sure to stir it just until combined. Your banana bread could also be gummy from underbaking it. You may have to bake it for a little longer next time.
Storage
Room temperature: Store the banana bread at room temperature for up to 3 days. Ensure it’s airtight.
Refrigerator: I don’t recommend storing it in the refrigerator, as it can dry out.
Freezer: Freeze for up to 2 months.
Defrost: Defrost at room temperature or microwave for 30-40 seconds.
More Muffin Recipes
- Bakery-style chocolate chip muffins
- Moist chocolate muffins with buttermilk
- Blueberry streusel muffins
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Chocolate Chip Banana Bread with 2 Bananas
Ingredients
- Vegetable oil for brushing pan
- 2 cups all-purpose flour spooned and leveled (Note 1)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¼ teaspoon baking powder
- 2 very ripe bananas bigger the better
- 5 tablespoons unsalted butter softened
- ½ cup dark brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup low-fat buttermilk room temperature
- 1 cup semi-sweet chocolate chips plus a few extra for the top
Instructions
- Preheat the oven to 350℉. Brush the bottom and sides of a 9×5 loaf pan with a layer of vegetable oil. You can also use vegetable spray. Set the pan aside.
- In a small bowl, mix together the flour, baking soda, cinammon, salt, and baking powder. Set aside.
- Peel and mash the bananas in a bowl with a fork until smooth. Set aside.
- In a large bowl, cream the softened butter with a blender until light and fluffy, 30 seconds to 1 minute. Add the dark brown and granulated sugars and beat with the butter until well-combined, about 1 minute. Use the blender to whisk in the eggs and vanilla. Add the bananas and do the same, about 30 seconds.
- Add the bowl of dry ingredients, the buttermilk, and the 1 cup of chocolate chips to the wet ingredients. Use a spatula to stir everything together just until combined. Be careful not to overmix.
- Pour the batter into the loaf pan. Gently tap the pan on the counter to ensure the batter is even. Top with some extra chocolate chips.
- Place the pan on the center rack in the oven, and cook for 50 minutes. When it's done, the top should be golden, and a toothpick or cake tester inserted in the center should come out clean.
- Allow the bread to cool completely before removing from the pan. Slice into 8 pieces. Enjoy!
This banana bread is so moist and delicious. And you do taste the bananas! Definitely will make again.