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This moist chocolate chip banana bread will soon become a staple in your kitchen! The flavorful, sweet loaf is full of mashed bananas and studded with rich chocolate chips for the perfect make-ahead breakfast or afternoon snack. File this one away, because it is truly the best!

Close up side shot of a sliced loaf of chocolate chip banana bread on a plate

Banana Chocolate Chip Bread

Chocolate and bananas are a match made in heaven, and this chocolate chip banana bread recipe is a delicious way to use up that extra, overripe fruit. After many, many rounds of testing, tweaking, and tasting, I’ve finally landed on the perfect loaf. This is my go-to, never-fail recipe that always wins rave reviews, and it’s just slightly adapted from our popular banana nut bread recipe.

The homemade banana bread with chocolate chips is easy, super moist, and full of sweet banana flavor. Stir together a loaf in about 15 minutes (no electric mixer required), pop it in the oven, and enjoy a delicious breakfast or snack throughout the week. It gets better as it sits!

Hands holding a sliced loaf of chocolate chip banana bread

Why This is the Best Banana Bread Recipe

As I mentioned above, I spent many hours going through many test batches to find what I deem the best ever banana bread recipe. Add some chocolate chips and it’s snack-time heaven! Here’s why this version works so well:

  • The Right Amount of Bananas. Some recipes call for just 1 cup of mashed banana per loaf, but I found that 1 cup of banana resulted in a loaf of bread that was lacking in actual banana flavor. By increasing the amount to 1 ½ cups, I achieved the sweet banana flavor that I was looking for without creating a “wet,” dense, or gummy loaf.
  • Butter Instead of Oil. While many banana bread recipes use oil as the fat of choice, I found that melted butter created a more flavorful loaf. You can certainly substitute with an equal amount of vegetable oil for this recipe if that’s what you have on hand.
  • Moist Chocolate Chip Banana Bread. I tested the recipe with a full stick of butter (8 tablespoons), but found that 6 tablespoons worked better with this proportion of bananas and flour to keep the bread moist without making it heavy.
  • Just 1 Egg. Other recipes might call for 2 eggs, but I found that the extra egg yielded a spongier, less flavorful loaf.
  • The Right Amount of Sugar. I tried using just ½ cup of sugar (not sweet enough) and a full 1 cup of sugar (too sweet) — so ¾ cup seemed just right! Of course, feel free to adjust the amount of sugar based on your individual preferences.
  • Plenty of Chocolate Chips. I tried the recipe with fewer chocolate chips (just ½ cup), but found that the bread was lacking that rich chocolate flavor. The chocolate chips were more of an afterthought! Instead, use a full cup of mini chocolate chips to ensure that the chocolate is a prominent component in the loaf.
Whisking together wet ingredients

Ingredients

This is just a quick overview of the ingredients that you’ll need for a loaf of chocolate chip banana bread. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • All-purpose flour: the base of the bread.
  • Baking soda: the leavening agent that helps the bread rise.
  • Salt: to balance the sweetness and enhance the other flavors in the bread.
  • Mashed banana: gives the bread that sweet banana flavor, and also helps to keep the batter moist.
  • Butter: for a moist and flavorful loaf with a tender crumb.
  • Sugar: for just the right amount of sweetness.
  • Egg: gives the bread structure.
  • Vanilla extract: for added warmth and flavor.
  • Chocolate chips: I prefer the Tollhouse semi-sweet chocolate mini morsels, which distribute evenly throughout the loaf so that you have perfectly rich, chocolatey taste in every bite. That said, any variety of chocolate chips (such as milk chocolate chips or dark chocolate chips) will work in this recipe.
Adding chocolate chips to a bowl

How to Make Chocolate Chip Banana Bread

This classic banana bread recipe just gets better as it sits! Go ahead and bake a loaf in advance — the flavors will come together and the bread will become even more moist as it rests. You’ll wake up to a delicious morning treat!

  1. Sift or whisk together the flour, baking soda, and salt in a medium bowl.
  2. Whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract in a separate large bowl.
  3. Gradually add the dry ingredients to the wet ingredients (the banana mixture), stirring just until combined.
  4. Fold in the chocolate chips.
  5. Pour the batter into a greased 9 x 5 inch loaf pan (or an 8 ½ x 4 ½ inch loaf pan).
  6. Bake in a 350°F oven for 55-65 minutes, until the bread is golden brown and a toothpick inserted in the center comes out clean. Do not overbake.
  7. Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
Side shot of the best moist chocolate chip banana bread on a table

How to Serve this Banana Chocolate Chip Bread Recipe

Serve the bread warm, at room temperature, or even straight from the refrigerator! It’s a great option for breakfast or snack when paired with a mug of hot coffee or tea, or with a cold glass of milk.

The bread is delicious on its own, but you might also enjoy it with butter, cream cheese, almond butter, or peanut butter. Add some yogurt or eggs and fresh fruit on the side for a perfect morning feast!

Overhead shot of slices of chocolate chip banana bread in a box with peanut butter for spreading

Preparation and Storage

  • Make-Ahead: This bread just gets better as it sits. The flavors come together and the bananas help to keep the bread nice and moist.
  • How to Store: Always wrap your loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated. The bread will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.
  • To Freeze: Cool the loaf completely, wrap tightly, and store in the freezer for up to 3 months.
Side shot of hands holding a plate of chocolate chip banana bread

How Many Cups is 1 Mashed Banana?

This can be tricky! If a recipe calls for 3 bananas, how much is that? We all know that measurements are important in baking, so the difference between a very small banana and a very large banana can be significant when baking a loaf of banana bread.

My recipe calls for 1 ½ cups of mashed banana. One large banana yields about ½ cup mashed, so I used 3 large bananas for a total of about 1 ½ cups. If you’re working with small bananas, you’ll need at least 4 (and maybe even 5). Measuring is always the safest way to make sure that your banana bread turns out perfectly moist, sweet, and delicious!

How to Ripen Bananas in the Oven

Want to make this bread right away, but your bananas aren’t ripe yet? You can ripen the bananas in the oven! To do so, preheat the oven to 300°F. Place bananas (in their peels) on a foil-lined baking sheet. Bake for 30-45 minutes, or until mushy and sweet. The banana peels will turn a black, shiny color (and look really weird!), but don’t worry — the insides will be perfect. Just let the mashed banana cool completely before using in the recipe.

Side shot of a sliced loaf of banana chocolate chip bread on a cutting board

Chocolate Chip Banana Bread FAQs

Quick answers to a few of your commonly-asked questions about banana bread…

Is banana bread healthy?

While you’re getting some health benefits from the bananas in this recipe, I wouldn’t consider banana bread “healthy.” There’s definitely plenty of sugar, fat, and refined carbs in this recipe. That said, you can certainly do worse when it comes to sweet treats! ​​​​​

Assuming that a loaf yields 12 slices, each slice includes about 301 calories, 41 grams of carbohydrate, 4 grams of protein, and 14 grams of fat. If you’re looking for a healthy banana bread recipe with fewer calories, try my One-Bowl Whole Wheat Banana Bread (and skip the added chocolate!).​​​​​​​

How to Keep Chocolate Chips from Sinking in Banana Bread

I haven’t had a problem with the chocolate chips sinking in this thick batter; however, there are a couple of good ways to avoid that issue. First, I recommend using miniature chocolate chips, which disperse evenly throughout the bread and aren’t as heavy (therefore making them less likely to sink). Next, if you are using the larger standard-size chocolate chips, you might want to lightly toss them with a small amount of flour before stirring them into the batter. This method helps the chocolate chips stay suspended in the bread.

Stacked slices of chocolate chip banana bread on a wooden board

Why Does My Banana Bread Fall in the Middle?

If you find that your banana bread sinks in the middle as it cools, it’s likely because the bread was not completely cooked through. Banana bread forms a nice, dark crust on the outside that makes the loaf look “done” — even if the inside is still slightly raw. Before removing the bread from the oven, insert a toothpick deep into the very center of the loaf. If it comes out with any wet batter on it, return the bread to the oven to finish baking.

How to Keep Chocolate Chip Banana Bread Moist

There are a few keys to keeping banana bread moist and tender:

  • The correct ratio of fat (such as butter) and bananas to flour is key, since the fat and bananas add moisture to the batter. Too much fat or bananas, however, and the bread will be gummy and mushy.
  • Do not over-mix the batter. Stir just until the ingredients are combined and you don’t see any dry pockets of flour, then stop. A few lumps in the batter is normal. Overmixing the batter will activate the gluten in the flour, yielding a tough, dry bread.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 55-minute mark, so check it early.
Overhead shot of a loaf of sliced banana bread with chocolate chips on a tray

Recipe Variations

  • Unsalted Butter. I always keep salted butter in my fridge, so that’s what I use in my recipes. If you prefer unsalted butter, that’s fine — just increase the amount of salt in the recipe to ½ teaspoon.
  • Add nuts instead of chocolate chips. Pecans or walnuts are both good options. I recommend following this banana nut bread recipe to include some additional spices as well.
  • For a more subtle touch of chocolate, use just ½ cup of the mini chocolate chips instead of 1 full cup.
  • Sprinkle extra chocolate chips on top of the batter before baking.
  • Add whole grains by swapping out half of the all-purpose flour and replacing it with ¾ cup of whole wheat flour.
  • Turn this batter into chocolate chip banana bread muffins by dividing the mixture between 12 standard-size muffin cups that have been greased with cooking spray or lined with paper. Bake in a 375°F oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Front shot of hands holding a plate of sliced banana chocolate chip bread

Tips for the Best Chocolate Chip Banana Bread Recipe

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 55-minute mark, so check it early.
Close up side shot of a loaf of sliced chocolate chip banana bread on a serving platter

More Quick Bread Recipes to Try

Hands holding a sliced loaf of chocolate chip banana bread

Chocolate Chip Banana Bread

5 from 1 vote
Prep: 15 minutes
Cook: 55 minutes
Cooling Time 2 hours
Total: 3 hours 10 minutes
Servings 1 loaf (about 10-12 slices)
Calories 301 kcal
This easy and moist chocolate chip banana bread will soon become a staple in your kitchen!

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium very ripe bananas)
  • 6 tablespoons salted butter, melted and slightly cooled
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup miniature semi-sweet chocolate chips (or other chocolate chips of choice)

Instructions

  • Preheat oven to 350°F. Grease a loaf pan and set aside.
  • In a medium bowl, sift or whisk together flour, baking soda, and salt. Set aside.
  • In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
  • Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 55-65 minutes. Do not overbake.
  • Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

Notes

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 55-minute mark, so check it early.
  • Unsalted Butter. I always keep salted butter in my fridge, so that’s what I use in my recipes. If you prefer unsalted butter, that’s fine — just increase the amount of salt in the recipe to ½ teaspoon.
  • Add nuts instead of chocolate chips. Pecans or walnuts are both good options. I recommend following this banana nut bread recipe to include some additional spices as well.
  • For a more subtle touch of chocolate, use just ½ cup of the mini chocolate chips instead of 1 full cup.
  • Sprinkle extra chocolate chips on top of the batter before baking.
  • Add whole grains by swapping out half of the all-purpose flour and replacing it with ¾ cup of whole wheat flour.
  • Turn this batter into chocolate chip banana bread muffins by dividing the mixture between 12 standard-size muffin cups that have been greased with cooking spray or lined with paper. Bake in a 375°F oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Serving: 1sliceCalories: 301kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 30mgSodium: 198mgPotassium: 237mgFiber: 3gSugar: 23gVitamin A: 223IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Keyword: banana bread with chocolate chips, banana chocolate chip bread, chocolate chip banana bread
Course: bread, Breakfast, Dessert, Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Excellent. I’m having a baby shower for my daughter and made these for the desert table. Mini loafs I baked for 15 min. Perfect.
    Flavor was great. Nice and moist. I’m freezing these I made 48.