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.”

Course Bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 306

Author Kim

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

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.
In a large bowl using a handheld or stand fitted with a paddle attachment, beat the 1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (100g) light brown sugar together on medium-high speed until light and creamy, about 3 minutes.
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.

This recipe was originally published January 2020. It was updated with helpful tips and republished September 2025.

Nutrition