💡 At a Glance
- •The Bake: Moist banana bread with chocolate chips and oats, perfect for using up those overripe bananas.
- •Time Commitment: Prep takes just a few minutes, and then the oven does the rest.
- •Method: The Thermomix® mixes the batter, and you just fold in the chocolate chips with a spatula at the end.
We’ve all been there, right? You’ve got a bunch of super brown bananas sitting in the fruit bowl and absolutely no idea what to do with them.
Well, this incredibly moist chocolate chip banana bread is the absolute perfect solution.
It’s wonderfully easy to prep, and thanks to your Thermomix®, the batter is mixed and ready to go in just a few minutes.
You’re going to love this banana bread because it’s:
- the perfect way to use up those overripe, brown bananas
- incredibly moist and tender
- prepped in just 10 minutes
- loaded with delicious chocolate chips
- super easy to make thanks to the Thermomix®
- great as a cake alternative or a sweet breakfast treat
- super flexible when it comes to the amount of sugar
- perfect for slicing and freezing for later
My Top Tips for Making It
Overripe bananas are an absolute must! The darker and spottier the peel, the sweeter and more flavorful your banana bread will be.
Make sure to grease your loaf pan really well with butter and dust it with breadcrumbs. If you’re using a silicone pan, you can totally skip this step since nothing sticks to it anyway.
If the banana bread starts getting too dark around the 40-minute mark, just tent it loosely with a piece of aluminum foil.
Always do the toothpick test before taking it out of the oven: insert a wooden toothpick into the center of the bread. If it comes out clean (aside from maybe a melted chocolate chip!), it’s good to go.
Once it’s done baking, be sure to let the bread cool in the pan for at least 15 minutes before turning it out. This helps it hold its shape so it doesn’t fall apart on you.
Can you make this banana bread ahead of time and store it?
This banana bread stores beautifully! Just keep it in an airtight container at room temperature, and it’ll stay perfectly fresh and moist for a good 2 to 3 days.
Want to make it last even longer? It’s super freezer-friendly! I highly recommend slicing the loaf beforehand and freezing the slices individually. That way, you can grab exactly one slice whenever a craving hits.
Fun Variations
Cut back on the sugar: If you prefer your banana bread a little less sweet, you can easily reduce the sugar in the batter to about 70 to 80 grams.
Extra chocolate chips: Want it even more chocolatey? Just bump up the chocolate chips to 150 grams. By the way, dark chocolate chips work just as beautifully here as milk chocolate!
Here’s What You Need for Chocolate Chip Banana Bread
- 3 ripe bananas (350-400 g)
- 2 eggs
- 100 g sunflower oil
- 50 g milk
- 120 g sugar
- 1 packet vanilla sugar
- 200 g all-purpose flour
- 80 g quick oats
- 1 packet baking powder
- 100 g chocolate chips
How to Make Chocolate Chip Banana Bread
Instructions:
Preheat your oven to 350°F (180°C).
Grease a loaf pan well with butter and dust it with breadcrumbs. If you’re using a silicone pan, you can go ahead and skip this step!
Peel the bananas and cut them into rough chunks.
Add the banana chunks, eggs, oil, milk, sugar, and vanilla sugar to your mixing bowl. Blend everything for 20 sec. / speed 5 until smooth.
Next, add the flour, rolled oats, and baking powder. Mix it all together for 20 sec. / speed 3 until a smooth, uniform batter forms.
Finally, gently fold in the chocolate chips using a spatula.
Pour the batter into your prepared loaf pan and smooth out the top.
Bake the banana bread in the lower third of your oven for about 55–65 minutes. If it starts looking a little too brown after about 40 minutes, just tent it loosely with aluminum foil.
Before you pull the banana bread out of the oven, do a quick toothpick test: insert a wooden toothpick right into the center of the loaf. If it comes out clean (aside from maybe a little melted chocolate!), it’s good to go.
Let the bread cool in the pan for at least 15 minutes before turning it out—this helps it hold its shape perfectly.
Enjoy!
Alright, I hope you have an absolute blast baking this one!
Enjoy every delicious bite, and while you’re at it, why not give this amazing chocolate cake recipe a try?
Happy baking, Christoph
Chocolate Chip Banana Bread
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Equipment
- 1 Thermomix
- 1 Spatel
- 1 Messer
- 1 (Silikon-) Kastenform ca. 10×23 cm
Ingredients
- 3 ripe bananas (350-400 g)
- 2 eggs
- 100 g sunflower oil
- 50 g milk
- 120 g granulated sugar
- 1 P. vanilla sugar
- 200 g all-purpose flour
- 80 g quick oats
- 1 P. baking powder
- 100 g chocolate chips
Instructions
- 3 ripe bananasPreheat your oven to 180 °C (standard bake). Peel the bananas and cut them into large chunks. Generously grease a loaf pan with butter and dust it with breadcrumbs. If you’re using a silicone pan, you can totally skip this step—nothing will stick!
- 3 ripe bananas, 2 eggs, 100 g sunflower oil, 50 g milk, 120 g granulated sugar, 1 P. vanilla sugarAdd the banana chunks, eggs, oil, milk, sugar, and vanilla sugar to the mixing bowl. Blend everything for 20 sec / speed 5 until nice and smooth.
- 200 g all-purpose flour, 80 g quick oats, 1 P. baking powderNow, add the flour, oats, and baking powder. Mix for 20 sec / speed 3 until a uniform batter forms.
- 100 g chocolate chipsFinally, gently fold in the chocolate chips using a spatula.
- Pour the batter into your prepared loaf pan and smooth out the top.
- Bake the banana bread in the lower third of your oven for about 55–65 minutes. If it starts getting too brown after about 40 minutes, just tent it loosely with aluminum foil.
- Before taking the banana bread out of the oven, do the toothpick test: Insert a wooden toothpick into the center of the loaf. If it comes out clean (a little melted chocolate is totally fine!), it’s done. Let the bread cool in the pan for at least 15 minutes before turning it out—this helps it hold its beautiful shape.
Notes
- Super ripe bananas are a must: The darker and spottier the peel, the sweeter and more flavorful your banana bread will be!
- Reduce the sugar: You can easily cut the sugar down to 70–80 g if you prefer a less sweet loaf.
- Chocolate chips: Want it extra chocolatey? Bump up the amount to 150 g. Dark chocolate chips work just as beautifully as milk chocolate.
- Freezing: Slice the bread beforehand and freeze the slices individually—that way, you can grab a single slice whenever a craving hits!
- Storage: Kept in an airtight container at room temperature, this will stay fresh for 2–3 days.
