Sharing one of my favorite chocolate chip banana bread recipes today, my Churro Chocolate Chip Banana Bread! The crispy cinnamon sugar churro topping makes for a winning banana bread!
Chocolate Chip Banana Bread
You are in for the ultimate treat with my Churro topped banana bread recipe. It’s moist, packed with milk chocolate chips and topped with a slightly crisp cinnamon sugar churro topping. It’s delicious!
Be sure to try my Double Chocolate Chip Banana Bread too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- salted butter– For most of my recipes I use salted butter. Unsalted works too.
- granulated sugar-This fine white sugar adds sweetness to the banana bread.
- ripe bananas– Make sure your bananas have started turning brown spotted on the peel for the best results.
- large eggs– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– Use pure vanilla extract for best tasting results.
- all purpose flour– Flour is the main dry ingredient in the banana bread.
- baking soda– Baking soda helps the cookies rise during baking.
- ground cinnamon– Ground cinnamon added to banana bread is the perfect spice.
- kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- milk chocolate chips– Check for mini chocolate chips in the chocolate chip section of the grocery store. Regular is fine too.
How To Make Banana Bread
- Preheat oven to 350 degrees F. and spray 9 1/2 x 5 1/2 inch bread pan lightly with cooking spray.
- Cream butter and sugar until well combined. Stir in bananas, eggs and vanilla mixing to combine. Stir in flour, baking, 1 teaspoon cinnamon, soda, salt, and chocolate chips. Stir until combined and transfer to bread pan. Place churro topping, sugar and cinnamon into a small bowl, stir to combine then sprinkle over top of banana bread batter.
- Bake for 50-55 minutes or until baked through. Let cool completely then cut into slices.
Mash the bananas and add them to the bowl, stirring to combine as well.
Add dry ingredients up next.
Stir in milk chocolate chips until just combined.
Transfer batter to prepared bread pan. I use a bread pan that is 9 1/2 x 5 1/2 inches. Anything close to this works just fine.
How To Make Banana Bread Moist
Once thebanana bread has cooled, try wrapping in plastic wrap to keep bread moist.
Before baking, sprinkle top of batter with cinnamon sugar mixture. Give a nice crunch and perfect churro flavor.
After 50-55 minutes, banana bread should be done. Remove and let cool for at least 30 minutes before transferring and slicing.
Slice bread and serve either room temperature or warmed in the microwave for 15-20 seconds. Top with a little butter and more cinnamon/sugar if desired.
How To Serve
Serve banana bread for any occasion where brunch menu items are needed. Great for holidays, brunch and weekends.
How To Store Banana Bread
Store banana bread in plastic wrap in an airtight container. I like to refrigerate my bread for up to 3 days.
Churro Chocolate Chip Banana Bread
Equipment
- Oven
- Bowl
- bread pan
- measuring cups
- measuring spoons
- mixing bowl, large
- mixing spoon
Ingredients
- 1 stick salted butter softened
- 1 cup granulated sugar
- 3 large ripe bananas mashed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup milk chocolate chips
Churro Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. and spray 9 1/2 x 5 1/2 inch bread pan lightly with cooking spray.
- Cream butter and sugar until well combined. Stir in bananas, eggs and vanilla mixing to combine. Stir in flour, baking, 1 teaspoon cinnamon, soda, salt, and chocolate chips. Stir until combined and transfer to bread pan. Place churro topping, sugar and cinnamon into a small bowl, stir to combine then sprinkle over top of banana bread batter.
- Bake for 50-55 minutes or until baked through. Let cool completely then cut into slices.
Nutrition
Pin Chocolate Chip Banana Bread!
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This smelled heavenly as I baked it! Little disappointed in the overall dryness of the bread (baked for 50 minutes, rotating once at 25 min). The churros topping also falls right off the bread.
Sooo good. The crunchy topping and chocolate are really nice with the banana. I did cook a little longer – 60 min. It did set up more as it cooled and was gooey from chocolate but cooked through.
Everyone really loved this recipe.
This has become my go to recipe!!!! It is sooooooo good.
I freeze my bananas and then thaw before use. This gives you lots of juices for a really good banana flavor.
Instead of making one large loaf, I either make mini loaves or use one of my fun cakelet pans. This ensures it cooks all the way through and doesn’t burn on the outside. Plus, it cuts the cooking time way down. I start with 20 minutes and extend by 5 or so until I’m good with the “doneness”.
The BEST banana bread!!! Thanks for the recipe!
I’m having the same problem. The outside seems to cook but the middle is completely raw. Any suggestions? I am afraid the outside is going to be rockhard and burnt in the inside raw. I am afraid the outside is going to be rockhard and burnt in the inside raw. It smells absolutely amazing though!
Sooooo good! This was my first time making this and omg it was delicious!! My son came out of his room asking “what is that heavenly smell” and my daughter came out of her room saying “omg it smells amazing out here”. It was torture waiting for it to cool down but definitely worth the wait!! I will for sure be making this again!
What is your tip on how to keep the inside cooked through without burning the outside?
Its my 2nd time making and turned out great again, however, both times i have had to cook longer than the 55 minutes, by quite a bit since the middle remains raw.
This bread is amazing! While the wait to try it was hard, it was definitely worthwhile. My family really enjoyed it. I liked that it wasn’t something I’ve had before. It’s hard to beat that cinnamon sugar smell in the kitchen!