Fluffy Maple-Sweetened Chocolate Chip Banana Bread
This fluffy chocolate chip banana bread is naturally sweetened with pure maple syrup and extra-ripe bananas. It’s soft, tender, and bakery-style without refined sugar; perfect for breakfast, snacking, or a cozy afternoon slice.
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 3 very ripe bananas mashed (about 1¼ cups)
- ⅓ cup pure maple syrup
- ¼ cup neutral oil avocado or melted coconut oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ teaspoon cinnamon
- ¾ cup chocolate chips Make sure they are no sugar added! dark or semi-sweet, either/or.
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together mashed bananas, maple syrup, oil, eggs, and vanilla until smooth and well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to wet ingredients and gently fold until just combined. Do not overmix—this keeps the bread fluffy.
- Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, tenting loosely with foil at the 40-minute mark if the top browns too quickly.
- Bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra fluffy texture, make sure eggs are at room temperature and avoid overmixing the batter.
Use very spotty bananas, the darker, the better!! To make this dairy free, use dairy-free chocolate chips.
Keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
Use very spotty bananas, the darker, the better!! To make this dairy free, use dairy-free chocolate chips.
Keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.