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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. 🙂
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Sooo delicious! I make this at least twice a month! I’ve made some for my friends and family too and they loveeeee it! Super quick and easy! 🙂
Hey Sami,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
Hello! Do you have a substitute suggestion for the yogurt? Or could I omit? Thanks!
Hi Stevie,
Sour cream would also work in place of the yogurt. Please let me know if you have any other questions! xT
Any non dairy substitutes?
Hi Kathryn,
You could do a non-dairy yogurt, but I’ve not tested this recipe without the egg. Please let me know if you have any other questions, I hope you love this recipe! xx
Great recipe! Great bread! Great taste! Everything turned out perfectly. Mine took 50 minutes to bake. Happy to say that I took a photo of mine and it looks just like yours. I have all 3 of your recipe books, as they’re my favorites.
Hey Roberta,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
This has potential. To my taste, I would add 1/3 c. of cooking oil, and maybe some maple syrup in the almond butter. It is not as moist as I expected.
Hey Joanna,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! Let me know if you give this another try! xx
Well this week I apparently bought too many bananas and had 3 overripe ones. Had some almond flour and got out my food processor to make almond butter just so I could make this recipe. It was a big hit with the family. I am working my way thru your recipes and so far none have disappointed.
Hey there,
Wonderful! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
This was delicious! Made a loaf for breakfast and it was all gone by lunch:)
Hey Rebecca,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
This sounds delicious and I want to try this recipe. Can you clarify what you mean, “push in a few extra teaspoons of almond butter”? Do you have a prep video for this recipe?
Hi Rebecca,
If you want to add extra almond butter you can add a few teaspoons to the top of the batter and gently push it in. Sorry, I don’t have a video! Let me know if you give this recipe a try! xT
I’ve just finished making my 5th loaf within 48 hours. My sons loved it so much, they all want extra loaves to take back to college. Terrific recipe!
Hey Barb,
Happy Sunday!! Wow! So glad they have been enjoying the recipe, thanks so much for making it:) xTieghan
I love that this banana bread is made with whole wheat flour, nut butter (I used Costco’s mixed nut butter), and healthier sugar options. I decided it was healthy enough for breakfast!. It is so delicious and moist. Thank you so much.
Hi Suzanne,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
This was so delicious. So moist and not too sweet. The family loved it.
Hi Sheila,
Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Delicious! I make these in muffin-form twice a month. 🙂
Hey Briana,
Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! ?xxT
Just made this with gluten free flour and it turned out 10/10 delicious!
Hey Courtney,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
It is perfection. I love it!
Hey Karen,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Absolutely delicious banana bread. I have regrets about not putting the extra almond butter in the loaf pan before baking. Next time, just as delicious!
Hi Maria,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Hi do you grease the loaf pan or the parchment paper ?
Yup, those instructions are in step 1:)
This was amazing! One of the best banana bread recipes I have ever made! Thanks!
Hey Lena,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan