There's something deeply satisfying about turning overripe bananas into something this good. This Thermomix chocolate chip banana bread is moist, warmly spiced with cinnamon, and packed with dark chocolate chips in every slice. Perfect for lunchboxes, weekend baking, or using up those spotty bananas on the bench.

Overhead view of chocolate chip banana loaf sliced on a wooden board with dark chocolate chips throughout.

Don't worry if your bananas aren't quite ready - I've written a whole blog post on how to ripen bananas in the oven for baking.

Jump to:

Why You'll Love This Recipe
Recipe Ingredients
Step-by-Step Directions
Recipe Tips
Storage
📖 Recipe
More Delicious Recipes
Comments

Why You'll Love This Recipe

Quick to prepare - the batter is ready in under 10 minutes thanks to the Thermomix.
One bowl - everything mixes in the one Thermomix bowl.

Recipe Ingredients

Overhead flat lay of the ingredients needed to make Thermomix Chocolate Chip Banana Bread, including ripe bananas, caster sugar, plain flour, chocolate chips, butter, eggs, baking powder, bicarbonate of soda, cinnamon and vanilla extract, each labelled on a marble surface.

Please see the recipe card at the bottom of this post for the full ingredients and quantities.

A Few Tips

Use unsalted butter - there's no need to soften it to room temperature, as it's melted in the Thermomix.
Dark chocolate chips keep the loaf from being too sweet, but milk or white chocolate chips work fine too.

Step-by-Step Directions

These step-by-step Thermomix photos are here as a visual guide. You'll find all the exact times, temperatures, and quantities in the printable recipe card below.

Overhead view of melted butter in the base of a Thermomix bowl, with the blade visible in the centre, on a grey marble benchtop.

Melt the butter in the Thermomix until fully melted.

Overhead view of a glossy, bubbly butter, sugar and egg mixture in a Thermomix bowl after mixing.

Add the sugar and eggs to the melted butter and mix until combined.

Overhead view of flour, mashed banana and remaining ingredients added to the Thermomix bowl before mixing, showing the unmixed layers.

Add the flour, mashed banana, vanilla, baking powder, and bicarbonate of soda to the bowl, ready to mix.

Overhead view of the finished banana bread batter in a Thermomix bowl, showing a thick, lumpy texture after mixing.

Mix until just combined - a few lumps are fine, don't overmix.

Overhead view of chocolate chips being folded into the banana bread batter with a teal spatula inside a Thermomix bowl.

Fold the chocolate chips through by hand, along with any remaining flour.

Overhead view of chocolate chip banana bread batter poured into a baking paper-lined loaf tin, ready to go into the oven.

Tip the batter into the prepared tin and smooth the top before baking.

Recipe Tips

Don't overmix the batter - once the flour is added, mix until just combined, or the loaf will be dense.
Check doneness with a skewer in the centre - the top can look done before the middle is fully cooked.
Let it cool completely before slicing - cutting into it too early can cause it to fall apart.

Sliced chocolate chip banana bread showing a moist crumb studded with dark chocolate chips.

Storage

The chocolate chip banana bread is best eaten within 3 days, stored in an airtight container at room temperature. It can be kept in the fridge for up to a week, though the texture is best at room temperature.

⭐️ Did you make this Chocolate Chip Banana Bread? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.

📖 Recipe

Overhead view of chocolate chip banana bread loaf sliced on a wooden board with dark chocolate chips throughout.

Ingredients

40 g unsalted butter plus extra for greasing the loaf tin
350 g peeled weight of bananas roughly mashed
¼ teaspoon cinnamon
160 g caster sugar
2 large eggs
180 g plain flour
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
100 g dark chocolate chips

Instructions

Preheat the oven to 170°C/340°F (150°C fan) and grease and line a large loaf tin with baking paper. I used a 22cm x 11cm x 7cm loaf tin - anything similar in size or proportions will work just as well.
Add the butter to the Thermomix and melt for 3 min/60°C/speed 2, checking to make sure it's fully melted before moving on.
As the butter melts, roughly mash the bananas with a fork in a separate bowl, then stir through the cinnamon.
Once the butter has melted, add the sugar and eggs to the bowl and mix for 20 sec/speed 4. Scrape down the sides, then repeat for another 20 sec/speed 4 so everything's well combined.
Add the flour, mashed banana, vanilla extract, baking powder and bicarbonate of soda to the bowl and mix for 10 sec/reverse/speed 3 - it will look lumpy at this stage.
Fold the chocolate chips through with a spatula, along with any flour still sitting at the edges, taking care not to overmix.
Tip the batter into your prepared tin and bake for 50-60 minutes, or until a skewer comes out clean from the centre - baking time can vary slightly depending on your oven and the exact size of your tin.
Leave it in the tin to cool for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Storage: The chocolate chip banana bread is best eaten within 3 days, stored in an airtight container at room temperature. It can be kept in the fridge for up to a week, though the texture is best at room temperature.