Chocolate Chip Banana Bread

 

Chocolate Chip Banana Bread with Crumb Topping

This moist and delicious banana bread is packed with protein, naturally sweetened, and topped with a crunchy crumb topping. Perfect for breakfast or a snack!

Ingredients

For the Banana Bread Batter:

• 2 large ripe bananas (mashed)

• 2 eggs

• ½ cup applesauce

• ¼ cup olive oil

• ⅓ cup milk or milk alternative

• ¼ cup honey or maple syrup

• ¼ cup brown sugar

• 1½ cups all-purpose flour

• ½ tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ cup chocolate chips

For the Crumb Topping:

• ¼ cup all-purpose flour

• ¼ cup brown sugar

• ½ tsp cinnamon

• 2 tbsp softened butter or coconut oil

• Optional: 2 tbsp oats (use certified gluten-free if needed)

  
  

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Instructions

Step 1: Prep Your Oven and Pan

Preheat your convection oven to 325°F (or 350°F for a regular oven).
Grease or line a 9x5-inch loaf pan with parchment paper for easy cleanup and removal.

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Step 2: Make the Banana Bread Batter

In a large bowl:

• Mash the bananas until smooth.

• Add the eggs, applesauce, olive oil, milk, honey or maple syrup, and brown sugar. Mix until well combined.

In a separate bowl:

• Whisk together the all-purpose flour, baking soda, baking powder, and cinnamon.

Gradually fold the dry ingredients into the wet mixture.
Stir just until everything is combined—avoid overmixing.
Fold in the chocolate chips.

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Step 3: Make the Crumb Topping

In a small bowl:

• Combine the flour, brown sugar, cinnamon, and softened butter (or coconut oil).

• Use a fork to mix until crumbly and sandy in texture.

• Add oats if using, for extra crunch.

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Step 4: Assemble and Bake

• Pour the banana bread batter into your prepared loaf pan and smooth out the top.

• Sprinkle the crumb topping evenly over the batter.

Bake for 40–45 minutes in a convection oven (or 50–60 minutes in a regular oven).
Check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.

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Step 5: Cool and Enjoy

Let the banana bread cool in the pan for about 10–15 minutes.
Then transfer to a wire rack to cool completely before slicing—this helps the bread set and slice cleanly.

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Storage Tips

• Store at room temperature for 2–3 days in an airtight container.

• Keep in the fridge for up to 1 week.

• Freeze individual slices for up to 3 months—just thaw and reheat when ready to eat!