Easy Banana Bread Recipe with Chocolate Chips & Almonds

Last Updated on 4 months by Neha Deshmukh

Easy Banana Bread Recipe With Chocolate Chips & Almonds

Hey everyone! If there’s one recipe that screams ‘comfort’ to me, it’s banana bread. I remember first making this when I was craving something sweet and cozy on a rainy afternoon, and it’s been a family favourite ever since. This isn’t just any banana bread, though – we’re adding chocolate chips and a sprinkle of almond flakes for that extra bit of deliciousness. It’s super easy to make, even if you’re a beginner baker, and the aroma that fills your kitchen while it bakes is just heavenly!

Why You’ll Love This Recipe

This banana bread is the perfect treat for any occasion. It’s moist, flavourful, and packed with chocolatey goodness. Plus, it’s a fantastic way to use up those overripe bananas that are just sitting on your counter! It’s a simple recipe that delivers big on taste, and it’s guaranteed to disappear quickly.

Ingredients

Here’s what you’ll need to whip up a loaf of this amazing banana bread:

• 3 ripe bananas
• 1/3 cup (75ml) unsalted butter, melted
• 1/2 cup (100g) sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• A pinch of salt
• 1.5 cups (180g) flour
• 1/2 cup (85g) chocolate chips
• 1/4 cup (30g) almond flakes

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ripe Bananas: Choosing the Right Ones
The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are heavily speckled with brown spots – almost black is ideal! These are the ones with the most natural sugars.

Butter: Salted vs. Unsalted & Its Role
I prefer using unsalted butter so I can control the salt level, but if you only have salted, that’s fine too – just reduce the pinch of salt in the recipe. The melted butter adds moisture and richness to the bread.

Flour: All-Purpose vs. Whole Wheat Options
All-purpose flour works perfectly for this recipe, giving you a light and tender crumb. You can substitute up to 1/2 cup (60g) with whole wheat flour for a slightly nuttier flavour and added fibre.

Chocolate Chips: Types & Quality
I love using semi-sweet chocolate chips, but feel free to use milk chocolate, dark chocolate, or even white chocolate chips – whatever your heart desires! A good quality chocolate will really shine through.

Almond Flakes: Toasting for Enhanced Flavor
Toasting the almond flakes before sprinkling them on top adds a lovely nutty aroma and extra crunch. Just pop them in a dry pan for a few minutes until lightly golden.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter and set it aside. This prevents sticking and ensures easy removal.
2. In a large bowl, mash the ripe bananas with a fork until smooth. Don’t worry about a few small lumps – they add character!
3. Add the melted butter and stir until fully combined. The butter will help create a moist and tender crumb.
4. Mix in the sugar, egg, vanilla extract, baking soda, and salt until well incorporated. Make sure everything is nicely blended.
5. Gradually fold in the flour until the batter is smooth and free of lumps. Be gentle – overmixing can lead to tough banana bread.
6. Gently stir in the chocolate chips until evenly distributed.
7. Pour the batter into the prepared loaf pan and sprinkle almond flakes on top.
8. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack.
10. Let it cool completely before slicing and serving. Trust me, the wait is worth it!

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect banana bread:

• Achieving the Perfect Texture: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough bread.
• Preventing a Soggy Bottom: Make sure your oven is properly preheated, and avoid opening the oven door frequently during baking.
• Ensuring Even Baking: Rotate the loaf pan halfway through baking to ensure even browning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Banana Bread: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Use a plant-based butter.
• Gluten-Free Banana Bread: Use a gluten-free all-purpose flour blend.
• Spice Level: Adding Cinnamon or Nutmeg: A teaspoon of cinnamon or nutmeg adds a warm, cozy flavour. My grandmother always added a pinch of cardamom too!
• Festival Adaptations: Christmas & Diwali: Add a sprinkle of festive sprinkles or chopped nuts for a special occasion. During Diwali, I sometimes add a touch of saffron for a beautiful colour and flavour.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a dollop of cream cheese frosting or a scoop of vanilla ice cream. It’s also fantastic with a cup of chai or coffee.

Storage Instructions

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.

FAQs

What’s the best way to ripen bananas quickly for banana bread?
Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.

Can I use frozen bananas for this recipe?
Yes, you can! Thaw them completely and drain off any excess liquid before mashing.

Can I substitute the chocolate chips with other mix-ins like nuts or dried fruit?
Absolutely! Walnuts, pecans, raisins, or cranberries would all be delicious additions.

How do I know when my banana bread is fully baked?
Insert a skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, it’s done.

How can I prevent the top of my banana bread from getting too dark during baking?
If the top is browning too quickly, loosely tent it with aluminum foil during the last 15-20 minutes of baking.

Enjoy baking (and eating!) this delicious banana bread. Let me know how it turns out in the comments below!