Pan de Plátano con Chispas de Chocolate (Chocolate Chip Banana Bread) is a classic quick bread and a delicious variation of traditional banana bread, made with ripe bananas and rich chocolate chips.
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This Pan de Plátano con Chispas de Chocolate is one of the easiest and most delicious banana bread recipes you'll ever make.
It requires no mixer and comes together by hand, yielding a soft, tender loaf that's packed with flavor every time.
Banana bread is a staple in my kitchen. With ripe bananas always on hand, I've developed many variations over the years-like banana bread with coconut and pecans, marbled banana bread, chocolate banana bread, carrot banana bread, and more, all featured on my blog.
This version, made with bittersweet chocolate chips and chopped pecans, is a true family favorite.
It has the perfect balance of sweetness and texture, with melty chocolate in every bite and just the right amount of crunch.
It's simple, reliable, and full of flavor. Give it a try-I'm confident it'll become a favorite in your home too.
Ingredients You'll Need
Note: See the recipe card for quantities.
- All-Purpose Flour: Provides structure and a soft, crumbly texture.
- Granulated Sugar: Adds sweetness and helps with browning.
- Baking Soda: Helps the bread rise.
- Kosher Salt: Balances and enhances overall flavor.
- Bananas: Add moisture, sweetness, and banana flavor. Make sure to use ripe, spotty bananas.
- Egg Yolk & Egg: Bind ingredients and add structure. The yolk adds richness and a tender texture.
- Vanilla Extract: Boosts flavor.
- Plain Yogurt: Adds moisture and activates baking soda. It can be substituted with sour cream or buttermilk. Learn how to make homemade buttermilk here.
- Unsalted Butter: Provides richness and a tender crumb.
- Bittersweet Chocolate Chips: Add melty chocolate bursts.I used bittersweet Ghirardelli.
- Pecans: Add crunch and nutty flavor.Can be substituted with walnuts or a mix of both.
How to Make Pan de Plátano con Chispas de Chocolate
Note: Full instructions are provided in the recipe card below.
1. Grease a loaf pan with butter and line the long sides with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside.
3. Mash the ripe bananas until mostly smooth. Set aside.
4. In another bowl, whisk the egg and egg yolk. Add yogurt and vanilla, then whisk in melted butter.
5. Stir the mashed bananas into the wet ingredients.
6. Add the wet mixture to the dry and gently fold just until combined. Do not overmix.
7. Fold in most of the chocolate chips and chopped pecans, saving some for topping.
8. Pour the batter into the pan, smooth the top, and sprinkle with the reserved chips and nuts.
9. Bake at 350°F (175°C) for 50-60 minutes, or until a skewer inserted into the center comes out clean. Tent with foil if browning too fast.
10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Hint: For the best flavor and texture, use extra ripe, spotty bananas-the darker the peel, the sweeter and moister your banana bread will be. And if you can wait, let it rest overnight after baking-it becomes even more flavorful the next day.
Storage, Make Ahead, & Freezing
Storage: Once completely cooled, store banana bread in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the fridge for up to 1 week.
Make Ahead: Banana bread tastes even better the next day. Bake it the day before, let it cool completely, then wrap it tightly in plastic wrap or foil and store at room temperature overnight.
Freezing: Wrap the fully cooled loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months.
Thaw overnight in the fridge or at room temperature. For a fresh-baked feel, warm slices in the microwave or toaster oven before serving.
Camila's Tips & Variations
- Don't overmix: Gently folding the batter helps keep your banana bread soft and tender. Overmixing can result in a dense or rubbery texture.
- Use very ripe bananas: The riper and browner-almost black-the better! They're sweeter, softer, and have a stronger banana flavor. Just make sure there's no mold, sour smell, or blackened flesh inside.
- Customize your mix-ins: Swap bittersweet chocolate chips for white chocolate, milk chocolate, or semisweet chocolate.
- Nut options: Pecans or walnuts work beautifully, but hazelnuts or sliced almonds are also great alternatives. Or skip the nuts for a nut-free version.
- Make it dairy-free: Substitute the butter with avocado oil or melted coconut oil.
Frequently Asked Questions
Why did my banana bread sink in the middle?
It was likely underbaked, or the oven door was opened too early. Always check doneness with a skewer.
What can I use instead of yogurt?
You can use sour cream or buttermilk.
Why is it too dense or gummy?
Overmixing can make it dense. Use very ripe bananas, measure accurately, and fold gently. If it's gummy, it may need more baking time, or the bananas were too large.
🍌 Got extra ripe bananas?
Check out these creative ideas from Healthline on what to do with brown bananas.
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Recipe
Pan de Plátano con Chispas de Chocolate
Equipment
Ingredients
- 270 g All-Purpose Flour
- 200 g Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 3 Small-Medium or 2 Large Ripe Spotty Bananas
- 1 large Egg
- 1 large Egg Yolk
- 1 tablespoon Vanilla Extract
- 60 g Plain Yogurt , Sour Cream, or Buttermilk
- 110 g Unsalted Butter Melted and slightly cooled
- 100 g Bittersweet Chocolate Chips such as Ghirardelli
- 80 g Chopped Pecans , Walnuts, or a Mix of Both
Instructions
- Grease a loaf pan with butter and line it with a strip of parchment paper along the long sides, leaving some overhang to help lift the banana bread out after baking.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and kosher salt until well combined. Set aside.
- Peel and mash 3 small, medium, or 2 large ripe spotty bananas using a fork or potato masher until mostly smooth with minimal lumps. Set aside.
- In a separate bowl, whisk together 1 large egg and 1 egg yolk until just blended. Add the plain yogurt and vanilla extract, then whisk again to combine. Pour in the melted, slightly cooled unsalted butter and mix until smooth.
- Add the mashed bananas to the wet mixture and stir until fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold everything together just until no dry streaks remain. Avoid overmixing to keep the bread tender.
- Fold in most of the bittersweet chocolate chips, reserving a handful for topping. Roughly chop the pecans and fold most of them into the batter as well, saving a few for garnish.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips and pecans evenly over the surface.
- Place the pan in the center of a preheated oven at 350°F (175°C) and bake for 50-60 minutes, depending on the size and shape of your pan. Test for doneness by inserting a skewer into the center-if it comes out clean or with a few moist crumbs, it's ready. If the top browns too quickly while the center remains underbaked, tent the loaf loosely with foil for the remaining bake time.
- Let the banana bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out. Transfer to a wire rack and cool completely.
- This banana bread is delicious slightly warm, but it becomes even more moist and flavorful the next day.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
