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The Best Chocolate Chip Banana Bread with Vanilla Glaze (VIDEO)

What is Banana Bread?

Banana bread is a classic, moist, and sweet quick bread made from mashed ripe bananas. It’s a popular way to use up overripe bananas, turning them into a soft, cake-like loaf that’s perfect for breakfast, dessert, or an afternoon treat. This version takes it up a notch with chocolate chips and a drizzle of vanilla glaze – trust me, it’s hard to stop at one slice.

Why I Love It…

This banana bread holds a special place in my heart – it’s my fiancée’s favorite dessert. Every time I make it, her eyes light up. That alone makes this recipe a regular in our home. But the real magic? It’s warm, gooey, chocolatey, and finished with a glossy vanilla glaze that gives it a bakery-style touch right at home.

Key Flavor Components

  • Ripe bananas: The riper, the better! Overripe bananas bring natural sweetness and moisture.
  • White and brown sugar: The mix gives a perfect balance of sweetness and depth of flavor.
  • Eggs and butter: For a rich, tender crumb.
  • Almond flour: Adds a soft texture and slight nuttiness.
  • Chocolate chips: Because everything is better with chocolate.
  • Vanilla glaze: A simple but elegant topping that makes this loaf shine (literally).
Jump to Recipe

Ingredients (Serves 12)

Wet Ingredients

  • 4 ripe bananas (mashed)
  • 1 cup white sugar (adjust to taste)
  • 1 cup brown sugar (adjust to taste)
  • 5 large eggs
  • 1 cup butter, melted or softened
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup almond flour (or almond meal)
  • 2 tsp baking soda
  • 1¼ cups semi-sweet chocolate chips

Vanilla Glaze

  • 1 cup powdered sugar (aka icing sugar)
  • 2 tbsp milk (or heavy cream for richness)
  • ½ tsp vanilla extract

Step-by-Step Method for Moist Banana Bread

First, preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. If your bananas aren’t fully ripe (we’re talking nearly black), toss them into the oven at 350°F for 30 minutes to caramelize – it makes a world of difference in flavor.

In a large bowl, mash your bananas until smooth. Add in the white sugar, brown sugar, eggs, melted butter, vanilla extract, and almond extract (if using). Whisk it all together until it becomes a smooth, golden base.

In a separate bowl, mix the all-purpose flour, almond flour, and baking soda. You can add this dry mix directly into the wet mixture and gently fold until combined. Be careful not to overmix – that’s the secret to soft, moist banana bread.

Now fold in your chocolate chips. I like tossing mine in a little flour first to prevent them from sinking to the bottom of the loaf. Pour the batter into your prepared pan and smooth the top.

Bake for 55-60 minutes. While it bakes, whip up the glaze: just mix powdered sugar, milk, and vanilla until silky smooth. Once the banana bread is out of the oven, let it rest in the pan for 10 minutes, drizzle the glaze over top, then transfer to a rack to cool completely. Slice and enjoy every soft, melty bite.

FAQ

Q: Can I make this banana bread gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free baking blend and keep the almond flour.

Q: Can I use coconut oil instead of butter?
A: Absolutely. Use melted coconut oil in the same amount for a dairy-free option, though the flavor will be slightly different.

Q: How do I store banana bread?
A: Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 2 months.

Q: Can I skip the glaze?
A: You can, but I highly recommend it – it adds a subtle sweetness and beautiful finish.

Nutritional Information (Per Serving)

  • Calories: 365
  • Protein: 6g
  • Carbs: 42g
  • Sugar: 26g
  • Fat: 20g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Banana Bread
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Banana Bread

Recipe by AmateurProChefCourse: Breakfast, DessertDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories Per Serving

365

kcal

Ingredients

  • Wet Ingredients

  • 4 ripe bananas (mashed)

  • 1 cup white sugar (adjust to taste)

  • 1 cup brown sugar (adjust to taste)

  • 5 large eggs

  • 1 cup butter, melted or softened

  • 2 tsp vanilla extract

  • Dry Ingredients

  • 1 cup all-purpose flour

  • 1 cup almond flour (or almond meal)

  • 2 tsp baking soda

  • 1¼ cups semi-sweet chocolate chips

  • Vanilla Glaze

  • 1 cup powdered sugar (aka icing sugar)

  • 2 tbsp milk (or heavy cream for richness)

  • ½ tsp vanilla extract

Directions

  • Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and optionally line with parchment paper or grease it with butter or oil.
  • Mash bananas in a large bowl until smooth. Make sure to use almost gone bad bananas or if they are not ripe enough toss them into the oven at 350F for 30 minutes until they are black and the inside is soft. Once bananas are mashed, whisk in sugar, eggs, melted butter, vanilla, and almond extract.
  • In another bowl, mix all-purpose flour, almond flour, and baking soda. Fold into wet mixture until just combined. You can also add the dry ingredients directly to the wet ingredients and fold into wet mixture.
  • Fold in chocolate chips, making sure they’re evenly distributed (tossing them in flour prevents sinking).
  • Pour the mixture into the loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  • While the banana bread cooks, get the vanilla glaze ready by mixing together powdered sugar, milk and vanilla extract in a bowl.
  • Cool in the pan for 10 minutes, top it off with the vanilla glaze then transfer to a wire rack to cool completely. Slice it up and NOW ITS TIME TO ENJOY!

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