Next Post
Cheesecake Eggs with Shortbread Soldiers.
This post may contain affiliate links, please see our privacy policy for details.
All my banana bread peeps, this is YOUR day!
We are going to chat about maybe, possibly, the bestest banana bread ever… no seriously.
Prepare for all the dramatic words in the world, because this banana bread is too good. And the only words that will do it justice are the super dramatic ones… AND even those may not be enough.
Here’s the deal, I am a serious lover of banana bread. But not just any banana bread, REALLY dang good banana bread… with chocolate chips. I mean, OF COURSE there would have to be chocolate. Growing up, when I first started to get into cooking and baking I was always on the lookout for “healthier” ways to eat my chocolate. For the millionth time, I was a really weird kid.
Anyway, bananas have always been one of my favorite fruits and they are the one and only fruit that I like with my chocolate. Any other fruit paired with chocolate is a NO GO. Wait, unless it’s pureed avocado…in the form of brownies or dates…these are, as of right now, my only two exceptions. Back in the day, mom and I used to bake banana bread as our “healthy” dessert. We figured that since there were loads of bananas in the bread, that must cancel anything “not so healthy” out… Yep, we’re super smart.
Clearly.
When I would bake banana bread back before the blog, I would double the amount of bananas…ok and the amount of chocolate chips… hehe, I totally knew how to do it right.
Just saying 🙂
Because of the double amount of bananas and chocolate chips, the bread would basically never bake completely in the center and I would end up with bread on the edges and dough in the middle. AKA my dream kind of banana bread. I am SO a dough girl. Like the doughier the better (umm, hello, cookie dough!).
But since I started the blog, I’ve learned a few things, and I’ve come up with the most perfect loaf of banana bread. And trust me, it’s perfect… I’ve made it SEVEN times in the last three weeks.
NO JOKE.
I now have at least three loaves in the freezer, the rest have all been consumed and highly enjoyed. The sole reason I made the bread so many times was for photo purposes. I just couldn’t get the bread to look the way it tasted, so I kept trying and trying and trying.
Good news is that one, I have made this loaf to be on the healthier side, and two, my family also loves banana bread so I have had some serious help in eating it all up (thank goodness they are back… and hungry!). Lets just say breakfast and snacks have been taken care of for the month. Oh and yes, the parents even took a loaf with them all the way to Korea. Now that they are back they are still eating banana bread. Last loaf was made… yesterday!
I think by now the people at the grocery store must think I live on bananas. I bought four bunches…TWO days in a row. I also have 3 extremely ripe bunches sitting in my freezer waiting for the next batch of banana bread to be baked. You’d think I would be so over this recipe by now – thank goodness it really is, SO GOOD. One of my favorites!!!
So the recipe for this Chocolate Chip Almond Butter Banana Bread is simple and basic, but you need three important things: ripe bananas (can be ripe off the counter or thawed from the freezer), really good almond butter and chocolate chips. With these three ingredients you will never fail. Sometimes I use chocolate chunks, but I actually just love using semi-sweet chocolate chips best. There are times in life when you just need cute little perfectly sweet chocolate chips, you know?
Again, good almond butter is key in this recipe. It’s what sets this bread apart and makes it completely delish. It’s what takes the banana bread from really good to “can’t stop eating, totally addicting”. Think about it, perfectly moist banana bread with swirls of salty almond butter and semi sweet chocolate chips in every bite.
Yup, PERFECTION!!
AND its all on the healthier side too. Whole wheat flour, greek yogurt, bananas, almond butter, maple syrup and chocolate…ok, the semi sweet chocolate may be a bit of a stretch, but hey, all the rest is pretty dang good for you, so it’s win, win in my book!!
I don’t know about you guys, but I would say my weekend plans are set. Banana bread baking and eating… with a side of the Oscars?!?!
Chocolate Chip Almond Butter Banana Bread.
Servings: 10 Servings
Calories Per Serving: 313 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup real maple syrup
- 1/2 cup plain greek yogurt
- 1 egg
- 2 teaspoons vanilla extract
- 3 overripe brown bananas, mashed (about 1 cup mashed)
- 1/4 cup coconut or brown sugar
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2-1 cup semi-sweet chocolate chips
- 1/2 cup creamy almond butter
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. In a mixing bowl, combine the maple syrup, greek yogurt, egg, vanilla, banana, and sugar until well combined. Beat in the flour, baking soda and salt until just combined.
- Stir in the chocolate chips. Now take the almond butter and add it to the batter in teaspoon full size dollops and then gently swirl it into the batter. Pour the batter into the prepared loaf pan and sprinkle with chocolate chips if desired...you may also now push in a few extra teaspoons of almond butter too!
- Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil. Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
Yupp. I am so game for that. But really, this bread?? It’s a GAME CHANGER. 🙂
P.S. We made the BHG Blogger Awards badge clickable! Simply click on the badge below to link you to the Better Homes and Gardens site where you can vote for your favorite bloggers in 4 different categories (Fashion/Beauty, Gardening, Food and DIY/Decorating). Don’t forget to vote every day! And THANK YOU for your continuous support!
Just whipped this up, can’t wait til it’s out of the oven!
I hope you love this Krystyn! Thank you os much! xTieghan
Hi Tieghan,
This recipe definitely looks worth trying. I was wondering if you or anyone else has tried it with different flour eg oat or gluten-free.
Thanks!
I hope you love this Karen! Thank you! xTieghan
Question- any substitute for the almond butter? I have an allergy!
HI! You can use any nut/seed butter you love or you can just omit the nut butter from the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What could I use if I didn’t have Greek yogurt? Could I use coconut cream?
HI! I am sure coconut cream will work just fine, but I have not tested it so I can’t say for sure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow this is SO good!! It’s a snow day here in Seattle and I needed some cozy, comfort food that didn’t require me leaving the house. Enter this recipe. I was out of almond butter but I used the BEST peanut butter (https://www.cbsnuts.com/). Otherwise I followed the recipe exactly. I can’t stop eating it!! YUM YUM YUM!
I am so glad you loved this! It is totally the perfect comfort food.. I hope you’re staying warm! Thanks Sarah!
This may be one of my favourite recipes of yours- and that is saying A LOT! I omit the sugar completely and find with the maple syrup, bananas and chocolate this bread still is plenty sweet. I think it may be my high elevation, but I also split this into two loaves as it rises so much, and I always get two generous loaves out of the recipe. Overall another winner! I seriously never make anything now unless I consult your website. Thank you!!!
I am so glad you loved this Caitlin!! Thank you so much!
is this recipe the same instructions at high altitude? going to make this at 8,000 ft. Thank you!
Hi Emily! Yes, this should work great for you. Please let me know if you have further questions, though!
You think I would be able to add walnuts to this?
Hey Sarah! Yes, walnuts will be great! I recommend adding 3/4 cup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
BEST BANANA BREAD I’VE EVER HAD! I’ve made it twice in 2 weeks. Can’t wait to make it again and again. ❤️
That is so amazing! Thank you Kristy!
I made this last night for the family. I swapped cashew yogurt for the greek yogurt and aquafaba for the egg so it was vegan. It was amazing! Not too sweet and very moist. Baking anything at 9000’+ is a challenge. So thankful to have you as a resource!
That is so great to hear!! Thank you Jennifer!
I love your recipes and this recipe for banana bread is tempting and looks really delicious and I always wanted to try banana bread , but I have a question , can I substitute the almond butter with regular butter , because I can’t found it in my country .
HI! Can you find peanut butter? If so, I would use that in place of the almond butter. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thank you so much for sharing this recipe!! I read it tonight, I am making it tonight. So excited. Do you think the banana bread tastes better with one flour over the other? I will definitely have to make it both ways, but am trying to impress my Mom this weekend 🙂
Thanks again!
HI!! I think either flour is great, but white flour gives you a lighter bread. Please let me know if you have other questions. Hope you and your mom love this recipe! Thanks! 🙂
This bread was absolutely amazing, thank you!! I ended up making two, and am making another one this weekend. So so so good!
I am so happy you enjoyed this! Thank you Bridget!
I’d like to make this recipe tonight, it sounds delicious. Question: I’d like to make these as muffins, instead of as a loaf, I am hoping that will work (with a shorter cooking time)? If I make the muffins would you suggest I still dollop the almond butter in the batter, or do you think it would be better to mix it thoroughly (maybe with the yogurt, etc.)? I just didn’t want to get one muffin with a dollop of almond butter and another without any! Thanks for your thoughts! Love your recipes and your blog.
HI! I think lightly swirling the almond butter though the butter (once it’s all mixed together) will be best. Then bake for 15-18 minutes. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
Can I use oatmeal flour instead?
Hi Paulina, I have not tested this recipe with oatmeal flour, so I really cannot say if it would or would not work. I am not familiar with with oatmeal flour so unfortunately I dont think I can help much. So sorry!
I wanted my Banana Bread to be on the dark side like yours so I used WholeWheatWhiteflour. It looked exactly like yours (minus the choc bits which looked so lovely), even the swirls of almond butter were on the top of mine!! I am so chuffed about this!