Giada Chocolate Chip Banana Bread

Giada chocolate chip banana bread folds bittersweet chocolate chips and chopped hazelnuts into a coconut oil batter, then swirls chocolate hazelnut spread through the middle and top before baking. And the recipe makes one loaf for 8 servings at around 510 calories per slice in about 1 hour and 15 minutes of active time, since the batter comes together with just a fork.

Giada De Laurentiis uses coconut oil instead of butter, which adds a subtle sweetness to the crumb that pairs naturally with the banana and chocolate. That swap also keeps the bread moist for days, because coconut oil stays soft at room temperature while butter firms up and dries the slices out.

Swirling the chocolate hazelnut spread with just the tip of a knife is the step that creates the marbled look, because stirring it in fully would muddy the batter into one flat brown color. Two or three passes with the knife tip is all it takes, so the swirl stays visible and each slice has distinct ribbons of chocolate running through it.

Source: Giadzy.com (Giada De Laurentiis)

Giada Chocolate Chip Banana Bread

Recipe by medshi8Course: DessertsCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

518

kcal

Mashed bananas mix with eggs, coconut oil, Greek yogurt, sugar, and vanilla before flour and baking soda fold in with chocolate chips and chopped hazelnuts. Then half the batter goes into the pan, chocolate hazelnut spread dollops on top and swirls through, and the remaining batter repeats the process. And after an hour at 350°F, the loaf comes out with fudgy chocolate ribbons running through a moist, tender crumb.

Ingredients

• For the batter:
  

• 3 very ripe bananas
  

• 2 eggs, room temperature
  

• 1/2 cup melted and cooled coconut oil, plus more for the pan
  

• 1/2 cup plain Greek yogurt
  

• 1 cup coconut sugar or granulated sugar
  

• 1/2 tsp kosher salt
  

• 1 tsp pure vanilla extract
  

• 1 1/2 cups all-purpose flour
  

• 2 tsp baking soda

• For the mix-ins and swirl:
  

• 1/2 cup chopped hazelnuts (optional)
  

• 1/2 cup bittersweet chocolate chips
  

• 1/3 cup chocolate hazelnut spread (warmed if needed to make spreadable)

Directions

• Preheat and prep the pan: Set the oven to 350°F, then brush a 10×5-inch loaf pan with coconut oil and line with a strip of parchment paper.
  
• Mash the bananas: In a large bowl, press the bananas with the back of a fork until only a few lumps remain, since some texture gives the bread a better bite.
  
• Mix the wet ingredients: Add the eggs and stir until smooth, then whisk in the coconut oil, yogurt, sugar, salt, and vanilla with the fork until combined.
  
• Fold in the dry ingredients: Add the flour and baking soda, then use a rubber spatula to stir until just combined, because over-mixing develops gluten and makes the bread tough.
  
• Add the mix-ins: Fold in the hazelnuts and chocolate chips, so they distribute evenly through the batter.
  
• Start the first layer: Pour half the batter into the prepared pan, then dollop half the chocolate hazelnut spread over the surface.
  
• Swirl the spread: Use the tip of a knife to drag through the dollops in 2 to 3 passes, since too many passes blends the spread into the batter instead of creating ribbons.
  
• Add the second layer: Pour the remaining batter on top, then dollop and swirl the rest of the chocolate hazelnut spread the same way.
  
• Bake until firm: Cook at 350°F for 1 hour to 1 hour and 5 minutes, until the top is firm and a toothpick comes out with very few crumbs. The chocolate spread stays wet inside, so don’t mistake that for undone batter.
  
• Cool in stages: Let the bread rest in the pan for 30 minutes, then turn the pan on its side for another 30 minutes before loosening the edges and moving to a wire rack to cool completely.

FAQs

Why does the recipe use coconut oil instead of butter?

Coconut oil stays soft at room temperature, which keeps the bread moist and tender for days after baking. Butter solidifies as it cools, so banana bread made with butter dries out faster and feels denser by day two.

The subtle coconut sweetness also pairs naturally with the chocolate and banana without competing. If you prefer a neutral flavor, use refined coconut oil, since virgin coconut oil has a stronger coconut taste that some people find too pronounced.

Can I skip the chocolate hazelnut spread and just make plain chocolate chip banana bread?

The bread works without the spread, and the chocolate chips and hazelnuts carry enough richness on their own. Skip the swirl steps entirely and pour the batter straight in, since the base recipe is a complete banana bread without the added layer.

Without the spread, the calorie count drops and the flavor leans more toward a traditional chocolate chip loaf. The swirl is what makes this Giada’s version, so leaving it out gives you a different, simpler result.

How ripe do the bananas need to be?

Giada calls for very ripe bananas, which means the skins should be heavily spotted brown or even fully black. At that stage, the starches have converted to sugar, so the bananas mash easily and sweeten the batter naturally.

Green or yellow bananas don’t break down the same way and leave chunks in the batter instead of a smooth mash. If your bananas aren’t ripe enough, bake them unpeeled on a sheet pan at 300°F for 15 to 20 minutes until the skins darken, since the heat kickstarts the same sugar conversion. For another Giada banana bread that uses ripe bananas differently, try her Giada blueberry banana bread.

How should I store this bread?

The loaf keeps at room temperature for up to 4 days wrapped tightly in plastic or inside an airtight container. The coconut oil and yogurt hold moisture well, so the crumb stays soft longer than most banana breads.

Slicing before storing lets you grab individual pieces without unwrapping the whole loaf. Freezing works for up to 2 months if you wrap slices individually, then thaw at room temperature or toast straight from frozen for a warm, crispy edge.

What can I use instead of coconut sugar?

Regular granulated sugar works as a direct swap at the same 1 cup amount, since Giada lists it as an option in the recipe. Coconut sugar has a slightly deeper, caramel-like sweetness, but the difference is subtle once the chocolate and banana flavors take over.

Light brown sugar is another option that adds moisture and a hint of molasses, though it shifts the color of the crumb slightly darker. Avoid liquid sweeteners like honey or maple syrup, because they change the batter’s liquid ratio and the bread may not set properly. And for another Giada chocolate dessert that uses Italian flavors, her Giada chocolate hazelnut pie takes the same chocolate-hazelnut pairing in a completely different direction.