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featured chocolate chip blueberry banana bread

Chocolate Chip Blueberry Banana Bread Recipe

Course: bread, Breakfast
Cuisine: American
Prep Time: 50 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 55 minutes
Servings: 8 slices
Calories: 449kcal
Make breakfast amazing again with the help of this Chocolate Chip Blueberry Banana Bread. One slice and this will be your favorite bread forever!
Print Recipe

Equipment

Ingredients

  • ½ cup salted butter 113 grams, room temperature (1 stick)
  • ½ cup granulated sugar 100 grams
  • ½ cup brown sugar 107 grams
  • 2 large eggs 100 grams
  • 3 ripe bananas 300-360 grams, sliced
  • 2 cups all-purpose flour 240 grams, divided
  • 1 teaspoon baking soda 6 grams
  • ½ teaspoon baking powder 2 grams
  • ½ teaspoon kosher salt
  • ½ cup mini chocolate chips 89 grams
  • 2 cups blueberries 340, plus more for garnish

Instructions

  • Preheat oven to 350°F. Grease or spray a 9x5-inch loaf pan with nonstick spray. Set aside.
  • Using a hand or stand mixer, cream the butter and both sugars together until well combined and fluffy.
    ½ cup salted butter, ½ cup granulated sugar, ½ cup brown sugar
  • Beat in the eggs and sliced bananas. Set aside.
    2 large eggs, 3 ripe bananas
  • In a separate large mixing bowl, use a spatula or wooden spoon to mix together 1½ cups flour, baking soda, baking powder, salt, and mini chocolate chips. Set this bowl aside as well.
    2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, ½ cup mini chocolate chips
  • In another separate bowl, stir together the blueberries and the remaining ½ cup of flour to coat the blueberries lightly.
    2 cups blueberries
  • Pour the banana batter into the dry flour mixture. Stir just until moistened. Make sure to scrape the sides and bowl of the bowl to incorporate all the ingredients well.
  • Very gently fold the blueberries into the batter. Do not overmix or the blueberries will bleed their color into the mixture.
  • Scrape the batter into the loaf pan and spread evenly. (For a nicer finish, add just a few chocolate chips and blueberries to the top of the uncooked loaf and press them in gently)
  • Bake for 50 minutes. Insert a cake tester, toothpick, or thin-bladed knife. If the batter is not set (the cake tester comes out wet), continue baking for another 5-10 minutes. If the loaf begins to brown too quickly, tent with foil.
  • Place the pan on a cooling rack and let sit for 10 minutes. Turn the loaf pan over and slide the banana bread out of the pan. Allow it to cool on the cooling rack.

Notes

  • Make sure you are not overmixing the batter after adding your blueberries to it. If you mix too much, the color from the blueberries will bleed out into the bread.
  • Let your bread cool for 15-30 minutes before slicing into it and serving it.
  • Spread your batter into the loaf pan evenly. If it is not even, the bread could come out lopsided.
Storage: Store chocolate chip blueberry banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

Nutrition

Serving: 1slice | Calories: 449kcal | Carbohydrates: 73g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 429mg | Potassium: 258mg | Fiber: 3g | Sugar: 42g | Vitamin A: 487IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg