Chocolate Chip Banana Bread
This recipe for chocolate chip banana bread is quite possibly the best in the world. SERIOUSLY! It’s so easy to make in one bowl and bakes up super moist with the best texture. A classic banana bread recipe that’s filled with decadent chocolate chips – yes, please! It’s the perfect brunch, snack or dessert option and can be frozen for later enjoyment.
I made this banana bread recipe several days ago and it is divine! So easy to make, but it’s the best banana bread I’ve ever made. Many thanks!— Julie
Banana bread is one of my favorite foods ever. I could probably live off of it. Haha! That might be a little extreme, but seriously it’s just so good. I already have a healthy banana bread recipe. But this more traditional one is officially my favorite recipe yet, and it will probably be the only one I’ll ever make again. Even Brad told me it’s the best one he’s ever had.
I know there’s about a thousand similar recipes all over the internet, but this is a foolproof recipe for the best, most moist, incredibly delicious banana bread you will ever find. Truly a must try quick bread recipe you’re sure to love!
This chocolate chip banana bread recipe is similar to most other recipes in the banana bread genre. It’s made with simple ingredients, which results in a soft, tender crumb, plus sweet flavor from both the ripe bananas and the chocolate chips. Here’s everything you’ll need to make it:
- Butter. I prefer to use unsalted butter in my baked goods and then add in extra salt. If you only have salted butter available, simply leave out 1/4 teaspoon of salt in this recipe.
- Sugar. I love using both white and brown sugar as sweeteners. The extra brown sugar will make the loaf soft, moist and flavorful. You can just use all white, granulated sugar, if that’s what you have available.
- Bananas. This recipe is a great way to use up over-ripened bananas! For best results, make sure that your bananas are ripe with brown spots.
- Eggs. You’ll need two eggs to help with binding, give the bread structure and ensure it bakes properly.
- Flavor makers. Cinnamon and vanilla give this a wonderful warm, cozy flavor.
- Flour. For the best texture, I do not recommend using any other flour other than all-purpose flour. Substitute 1-to-1 all-purpose gluten-free flour to make gluten-free banana bread.
- Baking essentials. We’re using baking powder, baking soda and salt to ensure the perfect rise and texture.
- Chocolate chips. Feel free to use any chocolate chips that you like, but I do recommend semi-sweet chocolate for a delicious chocolate taste that doesn’t overwhelm the banana flavor. Don’t forget to sprinkle the top of the loaf with some extras before baking!
How to make this recipe
To make this easy banana bread recipe, you only need one large bowl and a 9×5 inch loaf pan sprayed with nonstick cooking spray or lined with parchment paper. You can also grease with oil or butter, if preferred. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- Combine wet ingredients. Use an electric hand mixer (or stand mixer) to cream together the butter and sugars. Then, add the mashed banana, eggs and vanilla; mix to fully incorporate.
- Add dry ingredients. Add the flour, baking soda, baking powder, cinnamon and salt. Stir with banana mixture until just combined. Do NOT over-mix. Over-mixing the batter can lead to a tough texture and can make your bread sink.
- Chocolate chips. The final step is to fold in the chocolate chips. I recommend giving the chocolate chips a toss in a bit of flour before adding them to the batter so that they won’t sink to the bottom of the loaf.
- Bake. Pour batter into the loaf pan. For a pretty presentation, sprinkle about 1/4 cup of the chocolate chips over the top of the batter before it goes into the oven. Bake at 350ºF for about an hour or until the top is golden brown and a toothpick inserted comes out clean or with just a few moist crumbs.
- Allow cooling time. Let the bread cool in the pan for about 10 minutes on a wire rack. Use a butter knife to loosen around the edges and carefully remove it from the pan. Cool completely on a cooling rack before slicing. Enjoy!
This chocolate chip banana bread is super simple to make, but here are some tips to make sure it’s perfect every time!
- Use extra ripe bananas. For the perfect amount of sweetness use bananas that are very ripe. The more brown spots the better! You can ripen them quickly by wrapping them in foil and popping them in a 350°F oven for 10-15 minutes.
- Measure the flour correctly. Too much flour can cause baked goods to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
- Do NOT over-mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula and mix just until moistened. Do not use a whisk. Over-mixing the batter can make the finished product tough.
- Do not over-bake. Ovens can vary, so be sure to check for doneness after about 50 to 55 minutes. It is done baking when a skewer, butter knife or toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Baking tip. After 35 minutes of baking, I suggest lightly covering the bread with foil, to avoid the top from getting too brown.
While this is pretty much the best banana bread recipe and delicious as-is, you can add other ingredients to switch up the flavor profile.
- Banana nut bread. Try adding chopped nuts of your choice to the dry ingredients. About 1 cup of chopped pecans, almonds, or walnuts would be so tasty.
- Chocolate chips. While I really like semi-sweet chocolate chips in this recipe, feel free to use dark chocolate chips, milk chocolate chips or even mini chocolate chips.
- Dried fruits. Add one cup of cranberries or raisins with the dry ingredients. This will dust the ingredient with flour, which helps it get evenly dispersed throughout the bread, rather than sinking to the bottom of the loaf.
- Flour. Depending on your preference, spelt flour, white whole wheat flour or whole wheat pastry flour will all work great as a substitute for the all-purpose flour.
- Chocolate chip banana muffins. Turn this quick bread recipe into a muffin recipe. This will make 12 muffins and you can shorten the cook time down to 20-25 minutes.
Frequently asked questions
Mashing with a fork always works! However, to get the bananas mashed really well (so you don’t end up with big chunks in your bread), try mashing them with a blender or an electric (hand or stand) mixer. Not only do they get completely mashed up, it’s quick and easy.
Yes! This bread will keep covered at room temperature on the counter for up to 3 days. You can store it in the refrigerator for longer, up to 7 days. If you want to enjoy it warm, you can heat it in the microwave for about 10-15 seconds or in a toaster oven for a short time.
Definitely! Feel free to double the recipe to have a whole extra loaf to freeze, or freeze leftover slices. To freeze, tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and store in the freezer for up to 3 months. Thaw at room temperature, when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can then thaw your slices at room temperature or microwave them for about 20-30 seconds.
This is a favorite treat in our house – banana bread is such a classic recipe as-is, but this version takes it over the top with plenty of chocolate chips in the mix. And that could never be a bad thing!
If you try this recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Chocolate Chip Banana Bread
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 3 medium ripe bananas (about 1 cup), mashed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350ºF. Spray a 8 1/2 x 4 1/2-inch or 9×5 loaf pan with nonstick cooking spray or line with parchment paper. Using an electric mixer, combine butter and sugars. Add in mashed banana, eggs, and vanilla extract. Mix until combined. Sift in flour, baking soda, baking powder, cinnamon, and sea salt. Mix until incorporated, but don’t over mix. Toss 3/4 cup of the chocolate chips with 1 tablespoon flour. Fold the chocolate chips into the batter.
- Pour mixture into loaf pan. Top with extra 1/4 cup chocolate chips for presentation. After 35 minutes, I suggest lightly covering bread with foil, to avoid the top from getting too brown. Bake for a total of 55 to 60 minutes. Let cool in pan for at least 10 minutes. Use a butter knife to loosen around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing. Enjoy!