The Best Banana Bread with Mini Chocolate Chips

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)
• Eggs
• Vanilla extract
• Kamut flour or all-purpose flour
• Old fashioned rolled oats
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Buttermilk
• 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

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