Chocolate chip banana bread recipe is a perfect treat for Sunday afternoons or simple sweet breakfast. Moist thanks to pears I added in and drizzled with peanut butter on top for the biggest fans of everything peanut butter.
Chocolate chip Banana bread YUM! With pears even better!
If you love banana bread, then adding some chocolate chips to it will make it even better. This chocolate chip banana bread recipe is moist, thanks to canned pears I added. Then a little of 100% Dutch processed cocoa powder and at the end I drizzled the banana bread with peanut butter. Heaven on earth this amazing sweet bread.
Canned pears make banana bread even more moist
Canned pears or even fresh pears add to this chocolate banana bread recipe even more moist and tender texture. I have used canned pears, that’s what I had on hand. But you can use even fresh pear. Try to use fresh firm pear.
I haven’t tried with any other fruit, but if you would like to give a try to a peaches or apples. Go ahead and give it a try. Don’t forget to let me know what other fruit you have added and how did you like it.
Drizzle banana bread with peanut butter
This makes this chocolate chip banana bread even better. You can use any kind of nut butter. I have drizzled the banana bread with peanut butter right before baking. But you may drizzle the banana bread right after you take it out of the oven. The peanut butter will smoothly drip over the bread.
How to make chocolate chip banana bread recipe
Here are few pictures on how to start and right below the pictures I have more detailed instructions.
This recipe easy and you can use only a whisk to combine the ingredients. Large bowl, whisk, spatula and baking loaf pan are the basic tool to use to make this banana bread. However, a stand mixer or hand mixer saves a lot of time.
Start the oven
Start with reheating the oven to 170 C /338 F, middle rack. And line the baking pan with parchment paper. I am using KitchenAid 9×5-inch silver loaf pan. The trick to easy take out the banana bread from the loaf pan is, to cut two pieces of parchment paper to cover the pan from both sides.
One stripe of parchment paper should be large and wide, the other one long and narrow, make sure they are long enough. Once the loaf is ready to take out from the pan, you can easily grab the parchment paper with your hands.
Mix the batter
I used stand mixer, so in a large bowl of standing mixer, beat on medium-high sugar with butter. Then add eggs (one at a time) and incorporate well in the batter. And vanilla extract, sour cream (or yoghurt), lemon zest and mashed bananas. Beat on medium speed, until well incorporated.
In another large bowl, add sifted flour, cocoa powder, baking powder, baking soda, salt, chopped nuts, chocolate chips and mix with spatula. Slowly incorporate the flour mix into the wet ingredients, while running the mixer on low speed.
Add the toppings
At the end add chopped canned pears and incorporate them gently with spatula. Pour the batter slowly into loaf pan, top with sliced bananas, chocolate chips and few chopped walnuts. Heat the peanut butter in microwave for a few seconds and drizzle over banana bread.
Bake for about 60-65 minutes. Check on the bread in mid-time and add aluminum foil on top to prevent burning. At the end insert the toothpick to make sure the bread is done. Take it out of the oven and let cool down on the wired rack for 20 minutes. Slice and serve with scoop of ice cream as as is.
Can you freeze bananas?
Of course, you can, I freeze them all the time. Once they start to have little dots on the skin I remove the skin and cut them in small circles and place it in the Ziploc and freeze it. When I need them, I just take them out the morning I am planning to do banana bread and place them on the kitchen counter in the Ziploc.
Don’t forget to label it “FOR BANANA BREAD”. I have to label it, because I am using also bananas for “nice cream”. Yes bananas are also the main ingredient for nice cream, and you should use always yellow bananas for nice cream…ok yes, so this is why need to label 🙂 It Freezes up to 3 months max.
What nuts to use in banana bread
In this banana recipe I use walnuts, but if you don’t like walnuts, you can go for any other kind of nuts or if you are allergic to nuts, don’t use any. Your banana bread will be as much delicious with all the chocolate and pears. I also did this time little touch up on the top of the banana bread and that’s a little swirl with peanut butter, you can always opt for organic almond butter or organic cashew butter, or white chocolate yum!
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CHOCOLATE BANANA BREAD WITH PEARS
Chocolate Banana Bread
- 3 large eggs room temperature
- 1 cup (170 g) golden/brown sugar packed
- 1 tsp vanilla extract
- 5 tbsp (75 g) unsalted butter softened
- ½ cup (125 g) sour cream or plain yoghurt
- zest from one lemon
- 3 medium ripe bananas mashed
- 1 ½ cup (220 g) all-purpose flour sifted
- ½ cup (50 g) cocoa powder sifted
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ⅓ cup (25 g) chopped walnuts for the bread
- ½ cup (80 g) semi-sweet chocolate chips or roughly cut chocolate of your choice
- 2 large canned pears or fresh cut in cubes
- 1-2 tbsp peanut butter heat for 15 seconds in microwave for easy drizzle
- 8 pieces walnuts roughly chopped
- ½ cup (80 g) semi-sweet chocolate chips
- 1 medium ripe banana sliced for decoration
- Preheat the oven to 170 C /338 F. Middle rack.
- Butter and dust with flour 1 loaf pan 9″ inch or cut out 2 pieces of parchment paper and place it in the loaf pan.
- In a large bowl of standing mixer, beat on medium-high speed brown sugar with butter for a few minutes and then add eggs (one at the time). Make sure eggs are well incorporated.
- Add sour cream (or yoghurt), zest from one lemon and mashed bananas. Beat on medium speed, until well incorporated.
- In another large bowl, add sifted flour, cocoa powder, baking powder, baking soda, salt, chopped nuts, chocolate chips and mix with spatula.
- Slowly incorporate the flour mix into the wet ingredients, while running the mixer on low sped. At the end add chopped canned pears and incorporate them with spatula, not to mush them.
- Pour the batter slowly into loaf pan, top with sliced bananas, chips and few chopped walnuts. Heat the peanut butter in the microwave for 15 seconds and drizzle it over the bread.
- Bake on the middle rack 170 C /338 F for about 60-65 minutes. Check on the bread in mid time and add aluminum foil on top to prevent burning. At the end insert the toothpick to make sure the bread is done.
- Take it out of the oven and let cool down on wired rack for 20 minutes. Cut in slices and serve.
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You are absolutely killing it with your blog Julia!! Keep up the amazing work! Oh and I love the ideas of adding pear to your banana bread (:
Bake + Cook = Love to Entertain
Looks delicious! I look forward to making it for the family. I think it would be nice to serve for breakfast over the upcoming Holidays. Thank you..your blog is great!
Thank you so much for a beautiful comment 😍👍Yes I agree, it would be such a great treat for Holiday’s breakfast 😋Let me know how it went! Have a great day !
Thank you Nicolas, such a encouraging comment 😍
Super yummy! I just tried the recipe. I used 2 very ripe fresh pears and substituted almond slivers and a bit of coconut because that’s what I had on hand. Very moist cake, thumbs up!
I am so happy Syl you tried out this recipe 🙂 And way to go with the alternatives, I love the idea of almond slivers and coconut, it must have taken this banana bread to another delicious dimension! Thank you so much taking your time and comment your outcome 🙂 Have a wonderful day!
This recipe surprised me. It sounded good overall, when I found it I was trying to use up some ripe bananas and pears..so it worked out. I felt like there were a lot of ingredients and I ended up forgetting the vanilla lol. I ended up subbing coconut sugar instead of brown and didn’t have lemon on hand but I still think it turned out good. I can’t wait to try variations of this!
Hi Lili, I am happy to hear you liked the chocolate chip banana bread. The pears are super juicy in the bread, right? Thank you for your review. Julia.