Chocolate Chip Banana Bread Focaccia
This Chocolate Chip Banana Bread Focaccia is soft and fluffy on the inside with a golden, bubbly, and crispy exterior. It has a subtle natural sweetness from ripe bananas and is studded with melty chocolate chips in every bite. Served warm with a pat of butter and a sprinkle of flaky sea salt, it’s the perfect sweet-and-savory twist on traditional focaccia—easy to make and impossible to resist.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Water
Maple syrup
Instant yeast
Mashed ripe bananas
Bread flour
Salt
Cinnamon
Semi-sweet chocolate chips
Olive oil
Turbinado sugar or coarse sugar of choice
Why You’ll Love Chocolate Chip Banana Bread Focaccia:
Soft and Fluffy Interior: This focaccia has a tender, airy crumb that’s perfectly reminiscent of banana bread.
Golden and Crispy Edges: Each bite delivers the irresistible texture of bubbly, golden focaccia crust.
Subtle Banana Sweetness: Naturally sweet from ripe bananas, it's just the right amount of sweet without being overpowering.
Melty Chocolate Chips: Pockets of gooey, melted chocolate take every bite to the next level.
Savory-Sweet Combo: A sprinkle of flaky sea salt and pat of butter adds the perfect contrast to the sweet banana and chocolate.
Fun and Unique Twist: Combines the comfort of banana bread with the satisfying texture of focaccia—unexpected and delicious.
Great Use for Overripe Bananas: A creative way to use bananas that are past their prime in something beyond classic banana bread.
Perfect for Sharing: Serve warm from the pan at brunch, dessert, or a cozy gathering with friends.
Tips for Making Chocolate Chip Banana Bread Focaccia:
Use Very Ripe Bananas: Spotty, overripe bananas will add the most moisture and natural sweetness to your focaccia dough.
Don’t Skip the Long Ferment: Letting the dough rest overnight (or at least several hours) helps develop flavor and creates that bubbly, open crumb.
Use a Well-Oiled Pan: Generously grease your baking pan with olive oil to prevent sticking and to achieve crispy, golden edges.
Dimple the Dough with Oiled Fingers: Right before baking, use oiled fingers to create signature focaccia dimples and distribute toppings evenly.
Add Chocolate Chips Right After Baking: This gets them nice and melty on top!
Sprinkle with Turbinado or Coarse Sugar Before Baking: A light sprinkle gives a great crispy texture on top.
Serve Warm: This focaccia is best served warm with a pat of butter and a touch of flaky sea salt for the ultimate sweet-savory bite.
Use Bread Flour for Best Texture: Bread flour gives the focaccia extra chew and structure, helping create those signature bubbles.
Don’t Over-Mix the Dough: Mix until just combined—overmixing can lead to a dense texture.
Use a Clear Container for Bulk Fermentation: This makes it easy to track dough rise and fermentation progress.
How to Store Chocolate Chip Banana Bread Focaccia:
Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat slices in the oven or toaster oven to revive the crispy edges.
Refrigerator: For longer freshness, refrigerate in a sealed container for up to 5 days. Let come to room temperature or warm before serving for best texture.
Freezer: Freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag or container for up to 2 months. Thaw at room temp or reheat in the oven.
Reheating Tip: To keep the exterior crispy and the inside soft, reheat slices at 350°F for 5–10 minutes or until warmed through.
Best Served Warm: This focaccia tastes best served warm with a pat of butter and a sprinkle of flaky sea salt—just like freshly baked!
FAQs:
Q: Can I use overripe bananas for this focaccia?
A: Yes! Overripe bananas add natural sweetness and moisture to the dough, making them perfect for this recipe.
Q: Do I need a stand mixer to make banana bread focaccia?
A: A stand mixer is helpful but not required. You can mix and knead the dough by hand—it just takes a bit more time and effort.
Q: Can I use sourdough discard in this recipe?
A: This version doesn’t require sourdough discard, but you could experiment by replacing a small portion of the flour and water with discard for added flavor.
Q: How do I get the bubbly, golden crust?
A: Use a well-oiled pan, let the dough proof properly, and bake at a high temperature. Don’t skip the final drizzle of oil before baking—it helps crisp the edges.
Q: What kind of chocolate chips work best?
A: Semi-sweet or dark chocolate chips melt beautifully and balance the sweetness of the bananas, but feel free to use milk or mini chips if you prefer.
Q: Can I make it ahead of time?
A: Yes, you can make the dough the night before and refrigerate it. Let it come to room temperature before the final proof and bake as directed.
Q: What’s the best way to serve it?
A: Serve warm with a pat of butter and a sprinkle of flaky sea salt for the perfect savory-sweet bite.
Check out my other banana recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this chocolate chip banana bread focaccia. Enjoy!
