Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is where comfort food meets pure indulgence. Think of that rich, sweet banana flavor you love, now swirled with pockets of melty chocolate in every bite. It’s the kind of treat that makes your kitchen smell like heaven and has everyone sneaking back for “just one more slice.”
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A Note from Kim
The Loaf Everyone Loves
Chocolate chip banana bread is hands-down one of my all-time favorite treats. I mean, who can resist that sweet banana flavor with gooey chocolate chips tucked in every bite? I already have a “healthier” 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 my husband admitted it’s the best banana bread he’s ever had, and that’s saying a lot!
There are a million banana bread recipes out there, but this one is foolproof. It’s perfectly moist, packed with flavor, and just the right amount of chocolatey goodness.
With love (and lots of good eats), 
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
Ingredients You’ll Need
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 bring warm, cozy flavor.
- Flour. All-purpose flour gives the bread its structure while keeping the crumb soft and tender. 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!
Variations
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 dried cranberries or raisins with the dry ingredients. This will dust the them 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.
Chocolate Chip Banana Bread
Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 3 medium (275-300g) ripe bananas (about 1-1½ cup(s)), mashed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (205g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips, optional
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Instructions
- Preheat oven to 350ºF. Spray a 8½ x 4½ inch or 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper.
- Add in 3 medium (275-300g) ripe bananas (about 1-1½ cup(s)), 2 large eggs, and 2 teaspoons vanilla extract. Mix until combined. Scrape down the sides of the bowl as needed. (If your bananas are nice and ripe, there’s no need to mash them first, just toss them in the mixer and they’ll get perfectly mashed as you mix them into the batter.)
- Add in 1½ cups (205g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Beat on low speed just until combined. Do not over-mix.
- In a small bowl, toss 3/4 cup chocolate chips with 1 tablespoon flour. Fold the chocolate chips into the batter.
- Pour and spread the batter into the prepared loaf pan. Top with reserved 1/4 cup chocolate chips for presentation. Bake for a total of 55 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. After 35 minutes, I suggest lightly covering bread with foil, to avoid the top from getting too brown.
- Let cool in pan for at least 30 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!
Notes
- Storage: Keep the loaf covered at room temperature for up to 3 days, or refrigerate for up to 7 days. For that fresh-from-the-oven taste, warm a slice in the microwave for 10–15 seconds or pop it in the toaster oven briefly.
- Freezing: Wrap the whole loaf tightly in plastic wrap, then place in a resealable freezer bag for up to 3 months. Thaw at room temperature before slicing. For easy grab-and-go portions, wrap individual slices and freeze. Thaw at room temp or microwave for 20–30 seconds when you’re ready to enjoy.
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How to Make Chocolate Chip Banana Bread
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.
- Combine wet ingredients. Use an electric hand mixer (or stand mixer) to cream butter and sugars in a large mixing bowl. 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!
Kim’s Recipe Tips
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).
- Mixing in the bananas. If your bananas are nice and ripe, there’s no need to mash them first, just toss them in the mixer and they’ll get perfectly mashed as you mix them into the batter.
- 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 a layer of aluminum foil, to avoid the top from getting too brown.
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.
Overbaking is the most common culprit. Check for doneness with a toothpick around the 50-minute mark. Also, make sure you’re not adding too much flour, spoon and level it instead of scooping directly from the bag.
Absolutely! Just thaw them completely and drain off the excess liquid before mashing. Frozen bananas often make banana bread even moister.
The riper, the better, look for bananas that are heavily speckled or even mostly brown. They’ll be sweeter and give the best flavor.
This usually happens if it’s underbaked or if the batter was overmixed, which incorporates too much air. Make sure to bake until the center is fully set and only stir the batter until combined.
Storage and Freezing Tips
- Storage: Keep the loaf covered at room temperature for up to 3 days, or transfer to the fridge for up to 7 days. For that fresh-from-the-oven taste, warm a slice in the microwave for 10–15 seconds or pop it in the toaster oven briefly.
- Freezing: Wrap the whole loaf tightly in plastic wrap, then place in a resealable freezer bag or airtight container for up to 3 months. Thaw at room temperature before slicing. For easy grab-and-go portions, wrap individual slices and freeze. Thaw at room temp or microwave for 20–30 seconds when you’re ready to enjoy.
More Recipes to Try
Looking for more delicious quick bread recipes? Give these favs a try:
If you try this banana bread recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
I made this 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!
That makes me so happy! Thanks so much for your comment!
That’s amazing.Thanks for your response Kim. Will definitely try this recipe.
Your recipes are always such a treat! Thank you, this was delicious.
Can I use only 1/2 cup of sugar instead of one cup sugar
You definitely can. It may just be a bit less sweet and I would try to use VERY ripe bananas for more sweetness. Enjoy!
This is an easy and delicious recipe!! Perfect with my morning coffee.
This recipe for chocolate chip banana bread was off the chain good! The kids loved it, and so did my husband. I will be making it again soon.
Wonderful recipe! Super quick to whip up. I used my food processor to mash my banana and mix the wet ingredients and pulsed in my dry items afterwards. It turned out perfect.
Loved this recipe! The bread was easy to make and had great texture and flavor. We couldn’t stop eating it!
This is the best banana bread I’ve ever had. How do I not eat the entire thing in one sitting??
Most delicious banana bread?? Can’t wait to make it again!
Turned out awesome! My kids loved it too!
This recipe is so delicious. I used extremely (nearly all black skin) bananas and I think that helped to give it such a wonderful flavor. Highly recommend adding dark chocolate chips, and don’t skimp! Thank you for such an easy and wonderful recipe!
Another awesome recipe! I used 1/2 all-purpose flour and 1/2 whole wheat and it was great! So moist and the perfect amount of sweetness!
This was sooo delicious! My husband and I loved this more than our usual banana bread – this recipe is a keeper! I also only had two bananas and it worked great.
Believe me, I’m not complaining, but I don’t like bananas. Can I substitute something for the bananas? It sounds sooooo yummy
Try using applesauce or even canned pumpkin. If you do make a swap and give it a try, let me know how it works out for you.
This chocolate chip banana bread was so yummy. My family gobbled it up in one day!