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 as the new favorite banana bread recipe because it is truly the best!
Table of Contents
- Banana Chocolate Chip Bread
- Why This is the Best Banana Bread Recipe
- Simple Ingredients for Chocolate Chip Banana Bread
- How to Make Chocolate Chip Banana Bread
- How to Serve this Banana Chocolate Chip Bread
- Preparation and Storage Tips
- Chocolate Chip Banana Bread FAQs
- Recipe Variations
- Tips for the Best Chocolate Chip Banana Bread Recipe
- Chocolate Chip Banana Bread Recipe
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 those extra, overripe bananas. After many, many rounds of testing, tweaking, and tasting, I’ve finally landed on the perfect moist banana bread recipe. 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!
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 banana bread loaf 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. Ever wonder exactly how many chocolate chips you need for banana bread? 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.
Simple Ingredients for Chocolate Chip Banana Bread
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 card 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 overripe bananas: gives the bread that sweet banana flavor, and also helps to keep the batter moist. The more overripe the bananas, the sweeter the bread.
- Melted Butter: for a moist and flavorful loaf with a tender crumb. Melting the butter helps it smoothly fold into the ingredients.
- White 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 mini semi-sweet chocolate chips, 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.
Should I use salted or unsalted butter in banana bread?
While unsalted butter is the preferred default in baked goods, I almost always have salted butter on hand, so that is what I use. Using salted butter might make the banana bread loaf slightly (but ever-so-slightly) more dense because salt reacts with baking powder. However, this recipe doesn’t call for baking powder, so that isn’t a worry here. Using unsalted butter does allow you to control the amount of salt in the bread. However, I think the use of salted butter provides a more buttery flavor to the bread.
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!
- Sift or whisk together the flour, baking soda, and salt in a medium mixing bowl.
- Whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract in a separate large bowl.
- Gradually add the dry ingredients to the wet ingredients (the banana mixture), stirring just until combined.
- Fold in the chocolate chips.
- Pour the batter into a greased 9 x 5-inch loaf pan (or an 8 ½ x 4 ½ inch loaf pan).
- 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.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
How to Serve this Banana Chocolate Chip Bread
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!
Preparation and Storage Tips
- Make-Ahead: This chocolate chip 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 banana bread 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 it tightly, and store it in the freezer for up to 3 months.
Chocolate Chip Banana Bread FAQs
To get the best results from this easy banana bread recipe, here are some answers to a few of the most commonly asked questions about making the perfect banana bread recipe.
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 it in the recipe.
Can bananas be too ripe for banana bread?
Yes, it is possible that you’ve left those leftover bananas sitting too long. Rotten bananas will have a fermented smell, be extra juicy and leaky, and the insides will be extremely brown or black and incredibly mushy. If this is the case, they’re beyond the point of banana-bread-worthy. Brown bananas — or even bananas with black spots — are okay to use as long as the insides are still a lighter color. Have too many super ripe bananas and don’t want to waste them? Make a double batch of this recipe and freeze the extra loaves.
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 carbohydrates, 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.
Why Does My Banana Bread Fall in the Middle?
If you find that the center of the banana bread sinks 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 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.
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.
- For a more intense touch of chocolate, turn this into chocolate banana bread by adding unsweetened cocoa powder.
- 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.
Tips for the Best Chocolate Chip Banana Bread Recipe
- Use over-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 quick breads 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.
- Avoid your banana bread sticking or falling apart by using a greased loaf pan, or line the bread pan with parchment paper (this also allows for quick removal and easy clean-up!).
- Do not overbake the bread or it will become dry. My loaves are typically done by the 55-minute mark, so check it early.
More Quick Bread Recipes to Try
- Apple Bread
- Amish Friendship Bread without Starter
- Cinnamon Swirl Bread
- Almond Cherry Bread
- Glazed Eggnog Bread
- Easy Glazed Lemon Poppy Seed Bread
- Old-Fashioned Boston Brown Bread
- Pumpkin Bread
- Cranberry Bread
- Zucchini Bread
- Chocolate Zucchini Bread
- Blueberry Bread
- Persimmon Bread
- Buttermilk Banana Bread
- Hawaiian Banana Bread
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chocolate Chip Banana Bread
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.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg, and vanilla extract.1 ½ cups mashed banana, 6 tablespoons salted butter, ¾ cup sugar, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.1 cup miniature semi-sweet chocolate chips
- Pour batter into the 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 over-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 quick breads 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.
- Avoid your banana bread sticking or falling apart by using a greased loaf pan, or line the bread pan with parchment paper (this also allows for quick removal and easy clean-up!).
- 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.
- For a more intense touch of chocolate, turn this into chocolate banana bread by adding unsweetened cocoa powder.
- 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.
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.
Sounds like the perfect addition to your daughter’s shower. Congrats on the new baby, Michele!
Made this recipe following all the instructions and let it cool overnight. Delicious! I had sprinkled extra semi-sweet chocolate chips on top before baking per your notes section. Thanks for all your hard work and dedication.
So glad that you liked it, Dawn! I appreciate your kind note. 🙂
Try adding a cup of chopped walnuts to make chocolate chip banana nut bread. I tried this and have folks rave over this combination. Thanks for sharing your talent. Both your banana nut bread & chocolate chip banana bread recipes are definitely the best & easiest banana bread recipes I ever made.
Thanks so much, Kurt. That makes me happy to hear!
My husband just made this, but instead of using chocolate chips, he used butterscotch chips & it turned out great. It was eaten so fast that I only got 1 slice.
Hah! That sounds delicious, Lori. Thanks for letting me know!
Second time I have made this and it came out great which is remarkable since I am not a seasoned baker!! Pretty new to it!
I used 1/2 c chocolate chips and 1/2 c pecans!! Delicious!!
Thanks
We’re so happy to hear this! Thank you for sharing, Danny.
You’re very welcome! Thanks for the great recipe!
I have now made it a few times and it’s been delicious! My wife really likes it!!
I do add pecans with the chocolate chips
Thanks
Wonderful! I’m so glad to hear that, Danny. Thank you!
Good morning Blair,
I made a loaf of this banana bread yesterday (despite the hot August weather down here in NC) and I’m enjoying a slice with my morning coffee as I write this. It’s such a nice treat and a great way to start the day! I don’t consider myself a highly skilled or confident baker but this recipe is surprisingly easy to follow with ingredients I always keep on hand. I’ll be slicing and freezing this loaf so I’ll have some to enjoy in the weeks to come!
Thanks and have a great day!
Kim
Hi Kim,
Thank you for such a kind review. We’re so glad you’re enjoying the recipe and appreciate you taking the time to leave feedback. We hope you continue to enjoy other dishes on the site, too! Have a great day as well.
Easy to make and always a huge hit.
Thank you, Rich! We’re so glad you enjoy it.