Hawaiian chocolate chip banana bread

If you love Hawaiian banana bread, then you will love this version! I spiced it up a bit with cinnamon and nutmeg and thew in some chocolate chips!

hawaiian chocolate banana bread

I visited my parents recently and made them some Hawaiian banana bread. I ate a slice for breakfast while I was there and gave them the remainder of the bread plus the extra loaf from the full recipe. Because we had no bread left when I got home, I made myself some more.

But this time, I made a few alterations to the recipe. I swapped out half of the sugar for brown sugar and I added some ground cinnamon and nutmeg. In addition, I threw in a full cup of chocolate chips for good measure. The resulting bread was soft, moist, and full of spicy banana flavor.

hawaiian chocolate banana bread

Addie and I both had a slice while it was still warm, and we loved the melty chocolate chips. I probably could have baked this a little less so the top didn’t brown as much, but honestly, that little detail is purely an aesthetic thing. The bread still tasted great.

What I loved about this bread was not only the flavor, but also how easy it was to assemble. I spent no more than 15 minutes mixing up the batter. Plus, cleanup was a cinch.

Feel free slather a layer of Nutella on top of a slice for an even more decadent treat. Eat this for breakfast, lunch, dinner or even as an anytime snack.

hawaiian chocolate banana bread

Hawaiian chocolate chip banana bread

If you like banana bread, then you'll love this chocolate chip
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 10
Author: Eva Bakes


  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 stick (8 Tablespoons) unsalted butter room temperature
  • 3 ripe bananas mashed
  • 2 eggs
  • 1 and ¼ cup cake flour If you don't have cake flour, use all-purpose flour. Remove a little over 1 Tablespoon of the flour and replace with corn starch. Mix well.
  • 1 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips


  • Preheat your oven to 350 degrees F. Generously grease a standard loaf pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the sugars with the butter on medium speed until light and fluffy, about 2-3 minutes. Add the bananas and mix well.
  • In a separate bowl, mix together the flour, cinnamon, nutmeg, salt, and baking soda together. Turn your mixer down to low and slowly add in the dry ingredients and mix until everything just comes together.
  • Turn the mixer off and fold in the chocolate chips using a rubber spatula or with a wooden spoon.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 45-50 minutes or until the top becomes golden. A toothpick inserted in the center should come out clean.
  • Allow the bread to cool slightly before slicing and serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It will get soggier if left at room temperature so I recommend you store this in the refrigerator. It can also be frozen and thawed.
Source: Adapted from my Hawaiian banana bread

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